Sometimes I get in late from work, and the kids are starving. This meal will only take about 20 minutes, so they don’t have to wait very long. Pork chops are my one of my top three favorite types of meat to cook. Cooking it on the stove top, and just basting it in that rosemary garlic butter, gives it an amazing color and even better taste.
To turn this into a comfy weekend meal, I add the whole-roasted cauliflower. It's incredibly easy, but you do need a little extra time for it.
Bring water to a boil. Add quinoa, cover pot and turn down to a simmer. Cook for 15 minutes. Once done, stir in butter and chives.
Season both sides of pork chops with salt and pepper. Add butter and oil to medium nonstick skillet, and turn to high heat. Once hot, add pork chops and cook until brown at the bottom, about 2 minutes. Flip over the pork chops and add garlic cloves and rosemary to butter/oil in pan. Spoon butter/oil over pork chops, basting each one. Cook for 2 minutes, remove and let rest.
Preheat oven to 375 F. Remove leaves and bottom core of cauliflower, still keeping the whole cauliflower intact. Drizzle olive oil over entire cauliflower, top and bottom. Season with salt. Place the cauliflower on a parchment lined sheet tray. Cover the cauliflower and the entire tray with foil and place in oven. Cook for 30 minutes covered, then remove foil and cook for about 45 minutes until it is golden brown. To check if the inside is cooked, slide a knife inside. If there is no resistance, then it is cooked.