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Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner Recipe

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner
Source: Betty Crocker

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Ingredients

  • 2 packages (10 oz each) fresh cauliflower florets (about 5 cups)
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 8 strips bacon
  • 4 boneless center-cut pork loin chops, 3/4 inch thick (about 1 lb)
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves
  • 1/4 teaspoon black pepper
  • 1 teaspoon finely grated lemon peel
PREP TIME
20m
COOK TIME
25m
TOTAL TIME
45m
YIELD
4 servings

Instructions

  • Heat oven to 425°F. Spray bottom of 18x13-inch rimmed sheet pan with cooking spray.
  • In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir.
  • Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
  • Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop.
  • Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.

Dinner

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A recipe from Betty Crocker

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