Roasted Vegetables

I would have called this "Stuffed Pork Chops with Roasted Vegetables" but I didn't have anything to do with the stuffed pork chops other thank cooking.  They were purchased from the meat counter.

I think stuffing the inside of them can add another level of moisture and flavor. All I did was heat up my cast iron grill pan really hot, brush it with some olive oil, and get a really good sere on the outside of the chops after seasoning them with salt & pepper.

Then I put the whole pan in the oven and finished them along with the roasted vegetables. I also added a little apple cider to the pan to help keep the chops moist.

I assembled a bunch of fresh cauliflower on an old cookie sheet with some fresh herbs and onions.

You might also notice some celery on there. I figured that onions & celery are used as aromatics in so many dishes, why not roast them together to infuse some flavor into our veggies. I also used rosemary & thyme.  I used my olive oil mister to spray all the veggies and then seasoned them with salt, pepper, and garlic salt.

I roasted them off for a good 30 minutes to get them broken down and really soft. I also wanted to get a little caramelization on them as well.  Then I served them  together with the pork chops for a really nice winter dish.  The house smelled great. The vegetables were soft and really flavorful. And the stuffing inside the pork chops added to the moisture of the dish.