I was visiting my mom in Houston just for the day but wanted to make her something delicious and leave her with some leftovers that she could enjoy. I know how much she loves pork chops and cauliflower, so that was a good start. I warned my mom that I made up the recipe as I went along, but I’m pleased to say that it turned out just fine!
- 1 lb roasted carrots, peeled
- 1 head of cauliflower, chopped
- 1 bunch of asparagus, woody stems chopped off
- 4 pork loin chops
- 1 15 ounce can cannellini beans
- 1 4 ounce can tomato sauce
- 1 tablespoon dried Rosemary, or 3 tablespoons fresh Rosemary
- salt and pepper
- 2 tablespoons olive oil
Depending on the size of your oven, you may have to cook in batches. I was able to utilize a top and bottom oven to cook these all at the same time.
Preheat oven to 400 degrees Fahrenheit. Place the carrots in a shallow baking dish and place in the oven. Set the timer for 40 minutes.
Preheat top oven to 400 degrees Fahrenheit and arrange two racks. Place the asparagus in a baking dish and place on the bottom rack; set the cauliflower in a baking dish and place on the upper rack. Bake for the remaining time on the original timer, about 20 minutes, so they are ready along with the carrots.
Meanwhile, season the pork with Rosemary, salt and pepper. Heat 1 tablespoon oil in a pan over medium high heat on the stove. Add 2 of the pork chops and cook for about 2-3 minutes. Flip and cook another 2-3 minutes. Remove from the pan, add the remaining 1 tablespoon oil and the other 2 pork chops, and repeat the cooking process.
Add the 2 already cooked pork chops back into the pan. Pour the can of tomato sauce and cannellini beans and bring to a boil. Reduce heat to low and allow to simmer for about 10 minutes. Once the vegetables are ready, serve immediately.