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

2 teaspoon thyme, fresh

1/8 teaspoon salt

1/8 teaspoon pepper, black ground

Nonstick cooking spray

3 cups cauliflower

1 small onion

1 tablespoon EVOO

 

Trim fat from meat. In a small bowl, combine thyme, 1/8 teaspoon salt, and 1/8 teaspoon 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 teaspoon salt and 1/8 teaspoon 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.