Mealime recipe · lives on in MealPot
Broiled Salt & Pepper Pork Chops with Cauliflower "Potato Salad"
- 25 min
- 2–6 servings
- 588 kcal / serving
Two chops with a crisp browned edge paired with a bright cauliflower salad. The pork cooks quickly under the broiler while the cauliflower mingles with dill, celery, and a tangy dressing for a weeknight-friendly meal.
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Ingredients
- ½ medium headcauliflower
- 1 stickcelery
- ½ small bunchfresh dill
- 2pork chops, bone-in
- ½shallot
- shallots
From the pantry: black pepper, curry powder, Dijon mustard, garlic powder, mayonnaise, paprika, red wine vinegar, salt
Cookware
broiler pan or baking dish · chef's knife · colander · cutting board · measuring spoons · medium saucepan · mixing bowls · oven mitts · stirring spoon · tongs · whisk or fork
Directions
- Preheat the broiler to high and place a broiler pan on the rack about 6 inches from the heat.
- Prepare the cauliflower by washing, trimming leaves and the thick stem, and breaking it into small florets.
- In a medium saucepan, bring water to a boil, season with salt, and blanch the cauliflower about 3 minutes until crisp-tender; drain and set aside to cool.
- Meanwhile, pat the pork chops dry and season both sides with salt and black pepper, then arrange on the broiler pan.
- Broil the pork chops, flipping once, until browned at the edges and no longer pink in the center, 12–14 minutes; check for an internal temperature of 145°F, then remove and let rest 5 minutes.
- In a bowl, whisk together mayonnaise, Dijon mustard, red wine vinegar, and the listed spices to form the dressing.
- Mince the shallot and finely dice the celery; add them to the dressing along with the celery leaves set aside for garnish.
- Chop the dill leaves and fold them into the dressing with the drained cauliflower until evenly coated, then taste and adjust if needed.
- To serve, divide the cauliflower salad and pork chops between plates and garnish with the reserved celery leaves.
Two tips
- Prep ahead: chop celery, shallot, and dill and store in the fridge until ready to assemble the dressing.
- Serving idea: swap in chopped parsley for dill if you prefer a milder herb note, or serve leftovers on greens for a quick lunch.
Nutrition per serving
- Calories
- 588 kcal
- Protein
- 45 g
- Carbs
- 12 g
- Fat
- 40 g
- Fiber
- 4 g
- Sodium
- 226 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.