Grilled Pork with Cauliflower

Instructions

1. 1

   Preheat your grill to medium-high heat for about 10 minutes until hot. Pat the pork chops dry with paper towels and season both sides generously with sea salt, black pepper, and smoked paprika.

   Tip: Dry meat creates better grill marks and a more flavorful crust.

2. 2

   Toss the cauliflower florets in a large bowl with 2 tablespoons of olive oil, minced garlic, half of the fresh thyme, salt, and pepper until well coated.

3. 3

   Place the pork chops directly on the grill grates and cook for 6-7 minutes per side until internal temperature reaches 145°F (63°C), avoiding constant flipping.

   Tip: Let the meat develop a crust before moving it for the best flavor.

4. 4

   While the pork cooks, place the cauliflower florets on a grill basket or aluminum foil packet with holes punched through, and grill alongside the pork for 12-15 minutes, stirring occasionally until golden brown and tender.

   Tip: If using foil, create a packet to prevent florets from falling through grates.

5. 5

   Remove the pork chops from the grill and let rest for 3-4 minutes on a clean plate to allow juices to redistribute.

   Tip: Resting prevents the meat from drying out when you cut into it.

6. 6

   Transfer the grilled cauliflower to a serving bowl and immediately add butter, remaining fresh thyme, lemon juice, and red pepper flakes while still warm, tossing until the butter melts and coats the florets.

   Tip: The residual heat will help emulsify the butter into a light sauce.

7. 7

   Drizzle the remaining 2 tablespoons of olive oil over the rested pork chops and serve alongside the dressed cauliflower.