Apricot Pork Chops with Roasted Cauliflower and Broccoli

Ingredients

• 4 cups Cauliflower And Broccoli Florets
• ½ teaspoons Garlic Powder, Divided
• ¼ teaspoons Salt
• ¼ teaspoons Pepper
• ¼ teaspoons Cumin
• 2 whole Pork Chops
• 3 Tablespoons Apricot Preserves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C) and set a rack in the middle.

2. Spread the cauliflower and broccoli florets on a large baking sheet. Sprinkle with half the garlic powder, half the salt and half the pepper, then toss to coat.

3. Mix the cumin with the remaining garlic powder, salt and pepper. Season both sides of the pork chops with this mixture.

4. Roast the florets for 12 minutes, stirring once halfway, then push them to one side of the pan and lay the pork chops beside them.

5. Warm the apricot preserves in the microwave for 15 to 20 seconds until spreadable, then brush half over the pork chops.

6. Roast 6 minutes more, then brush the remaining apricot preserves over the chops and roast until the thickest part of the pork reaches 145°F (63°C), about 2 more minutes.

7. Let the pork chops rest for 3 minutes before serving with the roasted florets.