Ingredients
2
packages (10 oz each) fresh cauliflower florets (about 5 cups)
3
tablespoons olive oil
1/4
teaspoon salt
1/4
teaspoon crushed red pepper
8
strips bacon
4
boneless center-cut pork loin chops, 3/4 inch thick (about 1 lb)
1
tablespoon chopped fresh thyme leaves
1/2
teaspoon finely chopped fresh rosemary leaves
1/4
teaspoon black pepper
1
teaspoon finely grated lemon peel
Preparation
Heat oven to 425°F. Spray bottom of 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir.
Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop.
Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.
