Pork chops, Pork chops, tough and greasy!

Pan-sautéed Pork Chops and Roasted Cauliflower

Disclaimer: They weren't really greasy, but it sounded good.

Last night was my turn to cook, after Derek took my Tuesday stint for me.  I had bought a package of good-looking 1-inch pork chops and thought I’d do some easy pan-sautéed chops with a pan sauce of white wine, chicken broth, the drippings and fond, of course, and herbs.  In this case, I used fresh thyme, sage and parsley.  They looked good and it was a good idea in theory, but for some reason, they turned out pretty tough.  I think I may have cooked them on high for too long in an attempt to get them nice and browned – that part worked, but I don’t like tough chops.  Blecchhhhhhh.  The sauce was very tasty, though, and the roasted cauliflower I served with the chops was perfect.  I roasted the cauliflower on the grill and that has been my single best discovery this summer.  I love roasted vegetables, but most of the time it’s just too hot to turn the oven on in the summertime.  One day a couple of months ago, when we were experiencing the worst of our heat wave, I decided to try cooking chicken on the grill, but on a cookie sheet instead of directly on the grill.  I just didn’t feel like having to watch the chicken constantly to make sure it didn’t flare up on the grill.  I’ve seen way too many burned-on-the-outside, raw-on-the-inside chicken parts for one lifetime.  Anyway, it worked like a charm and I’ve been doing it all summer.  We have a gas grill and it works out just as if you were roasting the chicken in the oven, but I’m not sure how it would work on a charcoal grill.  If anyone cares to experiment and let me know, I’d be tickled. 

So…last night I decided to try grill-roasting vegetables, and I’m delighted to report that the cauliflower was divine.  Nicely browned on one side and cooked just enough to stick a fork in it.  If you think you don’t like cauliflower, try roasting it, and I’ll bet you develop a craving for it like I have.  Bonus: it's really easy!  Look for an unblemished  head of cauliflower with fresh-looking green leaves.  Cut it in half lengthwise and remove the core.  Then cut each half into medium-sized pieces with a flat surface; don’t cut them too small, or you risk overcooking.  Toss the pieces in olive oil, salt and pepper and place on a cookie sheet with the flat side down.  Roast in the oven at 400 – 500 degrees, depending on your oven, until they’re nicely browned on the flat side, and tender but still firm.  If you’re doing it on the grill, use a high flame.  You can always sprinkle the cooked cauliflower with a little fresh-grated Parmesan or Romano cheese if you’re scared, but it’s delicious just as it is.  Let me know  if it changes your mind about cauliflower!