Garlicky Pork Chops with Cauliflower and Pomegranate

1. Prepare Seasoning and Marinate Pork Chops

In a small bowl, combine dark brown sugar, 1 teaspoon of kosher salt, 1 teaspoon of cumin seeds, ground cumin, freshly ground black pepper, crushed red pepper flakes, and minced garlic cloves. Rub this mixture onto the bone-in pork chops and let them marinate.

2. Roast Cauliflower

Preheat the oven to 450ºF. Toss the cauliflower florets with extra-virgin olive oil, a pinch of salt, and black pepper on a rimmed sheet pan and roast for 15 minutes.

3. Add Pork Chops and Cumin Seeds

After the cauliflower begins to brown, add the remaining teaspoon of cumin seeds to the sheet pan and place the marinated pork chops alongside. Roast for 10 more minutes, then flip the pork chops and stir the cauliflower before roasting for another 5 to 10 minutes.

4. Garnish and Serve

Transfer the pork chops and cauliflower to a serving platter. Garnish with fresh herbs and pomegranate seeds, and serve with lemon wedges.