Above you can see the pan of bone-in pork chops resting on a bed of roasted cauliflower, leeks, and apple. This was the main feature of tonight's supper for a small gathering. I also made some roasted Brussels sprouts tossed with walnuts and a light vinaigrette, and added to it all some mashed potatoes.
The sauce made from apple juice and the pan drippings and browned bits, with a bit of thyme added in, was tasty but a little strange.
"Pork Chops & Apple with Bacon-Roasted Cauliflower," from Cuisine at Home, Issue 89, October 2011, p. 46-47.
"Boon's Brussels Sprouts," from Boon Food+Drink. Published in the Los Angeles Times on March 3, 2011.
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