Modes

Ingredients

• 4 bone-in pork chops (1” to 1 1/2” thick)

• Kosher salt and freshly cracked black pepper

• 1 pound sweet potatoes, peeled and cut into 3/4” cubes

• 1 small head cauliflower, cut into 1” florets

• 1 small red onion, cut into 1” dice

• 1 can chickpeas (garbanzo beans), 15.5 ounces, drained and rinsed

• 3 cloves garlic, minced or grated

• 2 Tablespoons extra virgin olive oil

• 1 teaspoon paprika

• 1 teaspoon ground coriander

• 1 1/2 teaspoons Kosher salt

• 1/2 teaspoon freshly cracked black pepper

Sauce

• 1/2 cup golden raisins

• 1/4 cup white wine vinegar or apple cider vinegar

• 2 teaspoons Dijon mustard

• 1 teaspoon honey

• 1/3 cup extra virgin olive oil

• 1/2 teaspoon curry powder (optional)

• Kosher salt and freshly cracked black pepper, to taste

Garnish

• 2 Tablespoons fresh Italian parsley, chopped

Instructions

Preheat the Wolf Oven to 450°F on Convection Roast with a rack in position 3. Line a baking sheet with aluminum foil. Place the pork chops on a tray or plate and season liberally with Kosher salt and freshly cracked black pepper on both sides. Transfer the pork chops to the prepared baking sheet.

In a large mixing bowl, toss together the sweet potatoes, cauliflower, red onion, chickpeas, garlic, olive oil, paprika, coriander, Kosher salt, and black pepper until evenly coated. Spread the vegetables around the pork chops in an even layer.

Place the baking sheet in the oven and cook for 20 to 25 minutes, or until the pork reaches 140°F when tested with an instant-read thermometer. Remove from the oven and allow the pork to rest briefly.

While the pork cooks, stir together the raisins, vinegar, Dijon mustard, honey, olive oil, and curry powder, if using, in a medium mixing bowl. Season to taste with Kosher salt and freshly cracked black pepper. Spoon the raisin vinaigrette over the pork and vegetables, then finish with fresh parsley and serve immediately.