Got leftover spicy cornbread? We did, thus the evolution of this meal. We’re eating thick cut pork chops stuffed with crumbled leftover spicy cornbread, sharp cheddar, and sauteed apples. Roasted yellow cauliflower and broccoli accompanied the chops to complete the meal.
A: welp… nobody’s perfect. this meal sure doesn’t stand up next to that lamb shank… or a lot of what we’ve been eating really.
T: the stuffing in the pork chop was really tasty. The pork chop itself had issues… but I think it was just that particular piece of meat.
A: yeah… it wasn’t overcooked or dried out or anything… i think if i had it to do over again, i would brine the chops then drain them off before stuffing them. instill the meat with flavor through and through. the stuffing definitely helped the meat, that’s for sure.
T: yeah. totally. The veggies were delish too, as simple as they were.
A: i don’t know what it is about roasted veggies, but i can really get into just simply seasoned (salt and pepper) roasted pretty much anything…roasted t, anyone?
T: i don’t particularly want to be roasted. but i can always go for roasted piggies and lambs etc. So, do you have a rating for this meal?
A: yeah. i’ve been thinking about it and really, if this meal hadn’t come after so many really top notch meals it really would have gotten a higher score. as it is… eh, not so great. i rate this meal a 3.23/5. not quite boo-able but still, not great. the veggies were good as always but the pork chop was a real let down, even with the tasty stuffing.
T: yeah, it wasn’t quite booable, but was not up to your normal level. I give it a 3.7/5. The stuffing was good. The veggies were good. It was almost a good all-around meal. Perhaps if the pig had gotten a little less exercise. Pigs these days.
A: i know! what’s a girl gotsta do to get a good pig up in here?
T: i wish i knew… i wish i knew.
1/2 head cauliflower, cut into florets(purple or gold varieties make it pretty)
1 lg crown of broccoli, cut into florets
1 tsp lemon zest
1 lg garlic clove, minced
1 1/2 tbsp olive or canola oil
kosher salt and freshly cracked black pepper
Preheat oven to 425 degrees. In a bowl, add the cauliflower, 1 tbsp of oil, 1/2 the lemon zest, 1/2 the garlic, and a liberal pinch of kosher salt and freshly cracked black pepper. Toss the ingredients to evenly distribute the seasonings. Pour the cauliflower out onto half of a sheet pan. Roast the cauliflower in a 425 degree oven for 7-8 minutes.
While the cauliflower is roasting, add the broccoli into the same bowl you seasoned the cauliflower. Add the remaining oil, lemon zest, garlic, and a liberal pinch of kosher salt and freshly cracked black pepper. Toss to evenly coat the broccoli.
After the cauliflower has roasted for about 7 minutes, remove the pan from the oven. Pour the seasoned broccoli onto the other half of the pan in a single layer. Place the pan back in the oven and roast for another 8-10 minutes at 425 degress. Remove the pan from the oven and serve immediately. Enjoy!