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For the Roasted Vegetable Medley:
  • 1 small head cauliflower, trimmed and cut into florets
  • 1 small bunch broccolini, cut into 2-inch pieces and florets
  • 2 carrots, peeled and thinly sliced on bias
  • About 3 tablespoons olive oil
  • Salt and pepper
  • Juice of 1 lemon
For the Almond Rice Pilaf:
  • 2 tablespoons butter
  • 1/2 cup slivered almonds
  • 1/4 cup spaghetti broken into 1-inch pieces
  • 1 cup long grain rice
  • Salt and pepper
  • 2 cups chicken stock
For the pork chops:
  • 4 bone-in pork loin chops, about 1 1/4-inches thick
  • Salt and pepper
  • 2 tablespoons olive oil, divided
  • 1 large shallot, finely chopped
  • 2 large cloves garlic, chopped
  • 1 tablespoons fresh thyme, finely chopped
  • 1 cup chicken stock
  • 1 tablespoon Worcestershire
  • 1/4 cup good quality orange marmalade


Serves: 4 servings


Heat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Dress the vegetables with olive oil, salt and pepper, and arrange on the baking sheet. Roast veggies 18-20 minutes until tender and crispy at edges. Douse with lemon juice and transfer to serving bowl.

For the rice, melt butter in a saucepot over medium heat. Add nuts and spaghetti, and toast to golden. Add rice and stir a minute more; season with salt and pepper. Add stock, bring to a boil then stir and cover pan. Reduce heat to a simmer and cook 15-18 minutes to tender. Remove pot from heat and fluff rice with fork.

Meanwhile, heat a large, cast-iron skillet over medium-high heat. Season pork chops on both sides with salt and pepper. Add 1 turn of oil to the pan and brown chops on both sides, about 7-8 minutes turning occasionally; remove to a plate. Add another turn of the pan of olive oil along with the shallots, garlic and thyme. Stir 2 minutes, add stock and Worcestershire and whisk in marmalade. Cook to thicken, about 1 minute, then add chops back in and turn to coat them in the sauce. Simmer to thicken another minute or 2.

Serve chops and sauce with vegetables and rice alongside.