Breaded Pork Chop with Curry Roasted Cauliflower & Apple-Raisin Salad

Directions

1. Preheat the oven to 450°F and line a sheet pan if you like; start prepping the cauliflower by washing and breaking it into small florets, then cut the stems into pieces and spread them on the pan.
2. Toss the cauliflower with a light drizzle of oil, a pinch of curry powder, and some salt; spread in an even layer and pop the sheet into the oven to roast until fork-tender, about 20 minutes, tossing once halfway.
3. Meanwhile, mix bread crumbs with the same spice blend you used for the cauliflower to create a seasoned coating.
4. Heat a skillet over medium-high heat; pat the pork chops dry and brush with mayonnaise on both sides, then press them into the bread crumb mixture so it sticks evenly.
5. Add a small amount of oil to the hot skillet and cook the chops until the crust is golden and the meat is cooked through, about 3–4 minutes per side; transfer to a plate and loosely cover with foil to rest.
6. In a bowl, whisk together oil, a splash of vinegar, and a pinch of salt and pepper to form a simple dressing; add the chopped apple and raisins after washing and dicing the apple, then toss to combine into the salad.
7. Toss the warm cauliflower with any remaining dressing or drizzle of oil if needed, then plate alongside the pork and spoon over the apple-raisin salad for serving.
8. Serve the crusted pork chops with a portion of roasted cauliflower and the tangy apple-raisin salad on the side, finishing the meal with a light, balanced bite.