Delight your taste buds with these succulent pork chops featuring the perfect pairing of roasted apples, Brussels sprouts, and crispy bacon. A harmonious blend of sweet and savory flavors in every bite!

Ingredients: 4 bone-in pork chops. 2 apples, cored and sliced. 2 cups Brussels sprouts, halved. 8 slices bacon, cooked and crumbled. Salt and pepper to taste. 2 tablespoons olive oil. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. Chopped fresh parsley for garnish.

Instructions: Preheat the oven to 400F 200C. Season pork chops with salt and pepper on both sides. In a bowl, toss apple slices and Brussels sprouts with olive oil, maple syrup, and Dijon mustard. Place seasoned pork chops in a baking dish. Surround with the apple and Brussels sprouts mixture. Roast in the preheated oven for 25-30 minutes or until pork is cooked through. Remove from the oven and sprinkle crumbled bacon over the top. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

These Crispy Cauliflower Chimichurri Tacos are a delightful vegetarian alternative to traditional tacos. The crispy cauliflower paired with fresh chimichurri sauce creates a burst of flavors in every bite.

Ingredients: 1 head cauliflower, cut into florets. 1 cup all-purpose flour. 1 cup sparkling water. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 1 cup panko breadcrumbs. Vegetable oil for frying. 8 small taco shells. 1 cup fresh cilantro leaves. 1/2 cup fresh parsley leaves. 3 cloves garlic. 2 tbsp red wine vinegar. 1/2 cup olive oil. Salt and pepper to taste. 1/2 red onion, finely chopped. 1 tomato, diced. 1/2 cup crumbled feta cheese. Lime wedges for serving.

Instructions: In a bowl, whisk together flour, sparkling water, paprika, cayenne pepper, salt, and pepper until you have a smooth batter. Dip cauliflower florets into the batter, allowing excess to drip off, then coat with panko breadcrumbs. Heat vegetable oil in a deep pan to 350F 175C. Fry cauliflower until golden and crispy. Drain on paper towels. In a food processor, combine cilantro, parsley, garlic, red wine vinegar, and olive oil. Blend until you have a smooth chimichurri sauce. Season with salt and pepper. To assemble tacos, warm taco shells in the oven. Fill each taco with crispy cauliflower, red onion, diced tomato, and crumbled feta cheese. Drizzle chimichurri sauce over the tacos and serve with lime wedges. Enjoy your Crispy Cauliflower Chimichurri Tacos!

Prep Time: 20 minutes

Cook Time: 15 minutes