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PEPPADEW® Peppers Recipe

PEPPADEW® Pork Chops with Cauliflower Recipe


2 to 4 large pork chops, one per person
1 head of cauliflower, cut into florets
Kosher salt
2 cups PEPPADEW® peppers, chopped, liquid reserved
Freshly ground black pepper
1/4 cup chopped Italian flat-leaf parsley
Canola oil
2 tablespoons butter

Additional Info
  • Serves 2-4


An hour before you plan to cook the chops, allow them to come to room temperature. This will allow them to cook faster and stay moister. Preheat the oven to 450 degrees. Season the chops aggressively with salt and pepper. Heat a cast iron skillet on the highest heat (two skillets if you want to cook four chops at once) and add a splash of canola oil to each. When you can barely hold your hand over the pan it’s so hot, but before it’s smoking, add the chops. You should hear a loud sizzle. Don’t touch the chop(s); allow color to develop.

Meanwhile, in a separate large skillet, heat more canola oil–a good 1/4 cup of it–on very high heat. When it’s very, very hot add the cauliflower florets and toss all around. Season aggressively with salt and pepper and make sure the cauliflower is caramelizing. With a pair of tongs, examine the chops on the underside: if they’re golden brown, flip them over and finish them in the oven (about 1 to 2 minutes more). You’ll know they’re done when you press into the center with your thumb and it has just a little give. If it has no give, you overcooked it. If it has a ton of give, it’s still somewhat raw. When the chops are done, remove them to a plate. They should finish around the same time as the cauliflower which you should take off the heat.

Toss the cauliflower with the chopped PEPPADEW® peppers and the chopped parsley. Add a splash of PEPPADEW® liquid and taste for seasoning: does it need more salt? More pepper? More PEPPADEW® liquid (which is really vinegar)? Adjust! Finally, put the pan you used to cook the pork chops back on the heat and a big splash of PEPPADEW® liquid (like one cup) and the butter. Turn up the heat and whisk until you get a nice thick sauce. To plate, put a pork chop on each plate along with some of the PEPPADEW®’ed cauliflower. Pour the sauce over everything and serve right away.

Try This

You can do this with Brussels sprouts in place of the cauliflower.


Posted  by: Amateur Gourmet

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