This was one of those brainstorm meals that turn out really, really good. We pretty much had scraps of this and that left over from other meals and one last package of wild pork from Texas, but they definitely exceeded the sum of their parts and became an amazing dinner. Normally we’re able to control ourselves and leave leftovers for lunch the next day. No such luck with this one, it was just too good.

Ingredients:
2 pork chops, bone in or out (ours were boneless)
3 or 4 Tbsp spicy salsa*
1 tsp ground coriander
1/2 tsp garlic salt
1/2 tsp kosher salt
1 medium yellow onion, quartered
1/2 head of cauliflower, chopped
1 Tbsp veggie oil or olive oil

*Use your favorite salsa, we used a moderately spicy version but the key point is to use a thin, liquidy salsa rather than a chunky version.

Preheat your oven to 500. Take pork out and let it come to room temperature, season with kosher salt and coriander. Chop up your veggies. Toss cauliflower and onion with oil in a large oven proof skillet (we used our cast iron) and sprinkle with garlic salt. Put in oven and let sizzle.  After about 5-8 minutes, your cauliflower and onion should be softening and taking on a little color. Pour salsa into pan and toss to coat the veggies. Stick back in oven. Give it another 5 minutes or so and take pan out of oven. Remove veggies to bowl and put pan on high heat. If needed, add a little more oil. Carefully place your pork in pan and let cook on one side for 2-3 minutes. Turn and add veggies back into pan. Put back into oven. Fix the rest of your items and relax for about 8-10 min**. Once the veggies are at the consistency you like, take out and let rest while you plate the rest of the meal. Slice up pork and top with onion and cauliflower.

We served ours with sliced mango, a Goya rice mix (pintos and green chiles…such a guilty pleasure!), and my favorite tomato bread. Like I said, this was a scrap meal so it’s not the healthiest probably (notice the lack of veggies) but it was oh so good!!

**Depending on the thickness of your pork, you’ll want to keep it in a bit longer. Ours was about 1/2 inch thick and very lean.