2 pork, rib chops, cut 3/4-inch thick

2 tsp. thyme, fresh

1/8 tsp. salt

1/8 tsp. pepper, black ground

Cooking spray

3 C. cauliflower

1 small onion

1 T. oil, olive

 

Trim fat from meat. In a small bowl, combine thyme, 1/8 tsp. salt, and 1/8 tsp. pepper; sprinkle onto both sides of chops. Rub in with your fingers. Set aside. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add cauliflower and onion wedges; sprinkle with remaining 1/8 tsp. salt and 1/8 tsp. pepper. Cook and stir vegetables about 5 minutes or until almost tender. Push cauliflower and onion to edge of skillet. Add oil to skillet. Arrange seasoned chops in a single layer in skillet. Cook over medium heat for 10 to 15 minutes or until pork chops are done and vegetables are tender, turning chops to brown evenly and stirring vegetables often. Serve chops and vegetables on 2 plates