1 pork chop weighing around 2 kg
salt and black pepper to taste
1 tablespoon of oregano
8 slices of bacon
1 medium cauliflower blossom
1 cup of fresh, canned, or shelf-stable heavy cream
1 tablespoon of lemon juice
2 tablespoons of vinegar
4 tablespoons of olive oil or oil
salt and black pepper to taste
1/2 cup of chopped red bell pepper
4 tablespoons of chopped green scallion
2 cloves of garlic, minced
1 pork chop weighing around 2 kg
salt and black pepper to taste
1 tablespoon of oregano
8 slices of bacon
1 medium cauliflower blossom
1 cup of fresh, canned, or shelf-stable heavy cream
1 tablespoon of lemon juice
2 tablespoons of vinegar
4 tablespoons of olive oil or oil
salt and black pepper to taste
1/2 cup of chopped red bell pepper
4 tablespoons of chopped green scallion
2 cloves of garlic, minced
Preheat the oven to a moderate temperature (180°C)
Season the pork chops with salt, black pepper, and oregano
Cover with bacon slices
Place in a baking dish and bake for about 2 hours, or until the pork is well cooked
Let it cool
Wrap in aluminum foil and refrigerate
Wash the cauliflower and blanch it in boiling water with some lemon juice
Cook until tender but still firm
Separate into florets and arrange on a platter, restoring its shape
Refrigerate
Mix all remaining ingredients and refrigerate
When serving, place slices of pork around the cauliflower blossom and top with the seasoning
Serve 8 portions.
