BACON-WRAPPED PORK CHOPS AND CAULIFLOWER SHEET-PAN DINNER

Bacon-Wrapped Pork Chops and Cauliflower Sheet-Pan Dinner image

Herbed bacon-wrapped pork chops and lemony roasted cauliflower come together in a simple sheet-pan dinner the whole family will love.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

2 packages (10 oz each) fresh cauliflower florets (about 5 cups)
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
8 strips bacon
4 boneless center-cut pork loin chops, 3/4 inch thick (about 1 lb)
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/4 teaspoon black pepper
1 teaspoon finely grated lemon peel

Steps:

Heat oven to 425°F. Spray bottom of 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir.
Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop.
Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.

Nutrition Facts : Calories 370, Carbohydrate 8 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g