Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

 

1/2 T. dark brown sugar

1 tsp. kosher salt, plus more as needed

2 tsp. cumin seeds, divided

1/2 tsp. ground cumin

1/2 tsp. freshly ground black pepper, plus more as needed

1/4 tsp. crushed red pepper flakes, or to taste

2 garlic cloves, finely grated or minced

2 bone-in pork chops, about 1 1/2 inches thick (1 3/4 pounds total)

1 large head cauliflower (about 2 pounds), trimmed and cut into bite-size florets

2 T. extra-virgin olive oil

Fresh cilantro, mint, or parsley leaves and tender stems, torn, for serving

2 T. pomegranate seeds, for serving

Lemon wedges, for serving

 

Heat the oven to 4509F. In a small bowl, mix together the brown sugar, salt, 1 tsp. of the cumin seeds, the ground cumin, black pepper, red pepper flakes, and garlic until it resembles wet sand. Smear the mixture all over the pork and let sit at room temperature while the cauliflower roasts, or in the refrigerator for up to 24 hours. On a rimmed sheet pan, toss the cauliflower with the oil and a large pinch each of salt and black pepper. Spread the mixture out into one layer and roast for 15 minutes. Sprinkle the remaining 1 tsp. cumin seeds over the cauliflower and give the florets a stir. Add the pork to the same pan, nestling the chops in with the florets. Roast for 10 minutes. Flip the chops over and give the florets another stir. Continue roasting until the pork is cooked through and the cauliflower is browned and tender, 5 to 10 minutes longer. Transfer the pork to a cutting board and slice the meat off the bones. Serve the pork and cauliflower sprinkled with the herbs and pomegranate seeds, with the lemon wedges on the side for squeezing.