Wednesday, March 1, 2017

Pork chops and cauliflower

First off I set my oven to 425 degrees. I got out a pan and put some olive oil on it to make it so my food doesn't stick. I got out my head a cauliflower and cut half of it into little pieces. I then mixed together 1/4 teaspoon of black pepper, salt, and ground red peppers and 3 tablespoons of olive oil. I then tossed all that in a bowl and mixed my cauliflower in and spreaded it on to a pan. I roasted the cauliflower for 20 minutes until brown. Then I made another batch of the glaze to rub the pork chops in and add 1 tablespoon of thyme and 1/2 teaspoon of chopped rosemary leaves. After that I took out the brown cauliflower and put it in a bowl and put the pork chops on the pan until the temp reached to 145 degrees.

My pork chops were very juicy. If you like spicy things they were for you, but if not you would most likely not like them. Some pieces of cauliflower were VERY peppery because the  pepper would get stuck in the cracks of the vegetable.

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