Description
A great weeknight meal of apricot-glazed pork chops with roasted cauliflower and broccoli.
Ingredients
- 4 cups Cauliflower And Broccoli Florets
- ½ teaspoons Garlic Powder, Divided
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- ¼ teaspoons Cumin
- 2 whole Pork Chops
- 3 Tablespoons Apricot Preserves
Preparation
Preheat oven to 425ºF. Prepare baking sheet and baking dish with nonstick spray.
Arrange cauliflower and broccoli florets on baking sheet. Season with half each of the garlic powder, salt and pepper. Set aside.
Combine remaining garlic powder, salt, pepper with cumin. Rub spice mixture on both sides of the pork chops. Quickly brown both sides of the pork chops on a hot skillet before placing in prepared baking dish.
Heat apricot preserves in microwave for 15 seconds to make it easier to spread. Spread a third of preserves on pork. Cook pork in oven for 15 minutes, brushing on more preserves halfway through. You can cook the cauliflower and broccoli at the same time for 15 minutes.
Let pork rest for 5 minutes before serving with vegetables. Top with remaining preserves.
Enjoy!
