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1 servings
Ingredients:
• 2 ea (4-oz.) boneless pork chops• 1 tbsp reduced-fat salad dressing, such as Annie’s Naturals Roasted Red Pepper Dressing or dressing without Soybean oil
• 1½ cups cauliflower florets
• ½ tsp EVOO
• ¼ tsp salt
• 1 tbsp grated parmesan cheese
Directions:
1. Put pork chops in a re-sealable plastic bag or sealable container and add the salad dressing. Seal the bag and lightly massage to coat the pork chop evenly. Allow the pork chop to marinade for 30 minutes.
2. Preheat the oven to 375°F.
3. Toss the cauliflower florets with olive oil and salt.
4. Line a small roasting or sheet pan with aluminum foil.
5. Remove the pork from the re-sealable bag and place on the lined roasting pan.
6. Place the cauliflower florets loosely around the pork chop, and transfer the roasting pan to the preheated oven.
7. Roast for 10 to 12 minutes, and then remove the pan from the oven and sprinkle the parmesan cheese over the cauliflower. Return the roasting pan to the oven and continue roasting for an additional 5 minutes, or until the parmesan cheese is lightly brown and the pork reaches an internal temperature of 145°F.
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