Ingredients
2 c. baby arugula
1 c. chopped basil
2 cloves garlic, chopped
1/4 c. chopped walnuts
1 tsp. lemon zest
1 tsp. lemon juice
extra-virgin olive oil
kosher salt
Black pepper
1 head cauliflower, cut into florets
4 1" thick, bone-in pork chops
Preparation
Step 1Preheat oven to 425 degrees F. In the bowl of a food processor, add arugula, basil, garlic, walnuts, lemon zest, lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until finely chopped.Step 2Line a sheet pan with parchment paper. Toss cauliflower florets with 1 tablespoon olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 25 minutes until golden brown and tender.Step 3Meanwhile, preheat a large cast-iron pan over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides. Add 1 teaspoon olive oil to the pan and sear 2 pork chops on high 5 minutes per side. Remove pork chops and let rest while you cook remaining pork chops. Serve with a drizzle of arugula pesto and roasted cauliflower.
