Pork Chop with Sweet Spanish Paprika Cauliflower and Corn

While on its face this is an air fried pork chop, the star is not the chop…which did turn out great. It’s the Air-fried tumbled Sweet Spanish Paprika Cauliflower, and adjacently flavored sweet corn.

The pork chop is dried, brushed with olive oil and seasoned with my “Don’s Rub.” Which is salt, pepper, onion powder, garlic powder and cayenne, for the most part. It was REALLY thick, so air fried for 40-ish minutes until my thermometer hit 165°. Then set to rest.

But here’s the magic. I coated a diced/floret-ted cauliflower with olive oil, sweet Spanish paprika, Himalayan salt, black pepper and Flat Iron peppers (you can use crushed red pepper). This went into a pot of boiling water for 5 minutes and then was removed to cool.

With the chops done, an ear of corn went into the spiced, boiling water for 10 minutes. Meanwhile the cauliflower was seasoned a second time with the same mix, but lightly, and then put into the air-fryer rotisserie basket for the same 10 minutes as the corn.

Bottom line, while the pork rested, covered, for 10 minutes, the corn boiled in the flavorful broth and the cauliflower roasted in the air-fryer.

Then they all came together to make a wonderful, original meal. The corn did not need butter or any seasoning, it was perfect and delightful right out of the seasoned water.