You know we’ve got a laundry list of allergies to accommodate so I’m often altering Pinterest recipe finds for something that suits our needs. This was an easy fix and boy is it good!! Of course, who doesn’t love a one pan meal? And anything you can throw in the oven is extra nice so you’re not standing over the stove nursing a pot or running all over the kitchen. As a mama of a little, that’s just not realistic if I plan to maintain my sanity between the hours of 4-7pm haha!!

Let me just start off by saying this recipe is packed with bold flavor!! It will actually make you want to eat cauliflower (or at least it did for me haha!). The verdict is still out for Henry, he’s only tried this meal once, where Darrell and I have had it a handful of times now. But I think give it time and he will come around. He has some pretty obscure favorite foods for the average of 1 year old so I’m holding out hope. He did, however, love helping Dada tenderize the pork chops!

I’d never cooked with dried marjoram and it’s now one of our favorite seasonings! It has lots of health benefits and it’s tasty! I think it’s in the same family as like oregano. I was unfamiliar before this recipe but we’ve used it a lot since.

We’ve also made this without the pork chops as a side - we actually made it as part of our contribution to an Easter dinner recently and it was a hit!

As I mentioned, we had to tweak a couple of things.

1. We used boneless pork chops instead of chicken thighs which altered the cook time.

2. Because of Henry’s dairy allergy, we added the grated parm when plating the food in order to avoid contaminating his.

Ingredients

1 head of cauliflower
1-2 crowns of broccoli (enough to equal the amount of cauliflower)
3 tbsp olive oil
1 tsp minced garlic
olive oil spray
2-4 boneless pork chops depending on how many you want to serve
balsamic vinegar (we like TJ’s without added sugar)
grated parmesan
onion powder
dried marjoram
salt
pepper

Servings: We eat this as a meal and therefore make it two adult meal servings and a little pulled out for Henry. You could cook it with more pork chops to make enough for 4 entrees and would likely want to add a side dish or two.

Directions

1. Preheat oven to 450 degrees.

2. Chop cauliflower and broccoli into medium size pieces. Drizzle with 2 tbsp olive oil, sprinkle with salt, pepper, onion powder, dried marjoram. Toss to coat. Spray baking sheet with olive oil spray and spread vegetables across the sheet.

3. Roast for 15 minutes. Remove from oven, toss, make space in the middle of the pan for the pork. Spray area with olive oil spray.

4. Use a meat tenderizer to tenderize the pork chops. Cut off any fat if desired. Place boneless pork chops in spot on sheet.

5. Stir together garlic, 1 tbsp of olive oil, dash of salt, 1 tsp dried marjoram. Coat the top of the pork chops with mixture. Drizzle everything on the pan with balsamic vinegar (doesn’t take much). Toss vegetables to coat with the balsamic vinegar.

6. Return to oven and roast for 10 minutes or until pork is fully cooked.

7. Plate and sprinkle with grated parmesan if desired!

Here’s the original recipe if you’d like to try it with chicken thighs, shallots, etc.!

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.