Spicy Pork Chops with Roasted Orange Cauliflower

I really can't believe I made pork chops twice in 2 weeks- never thought that would happen! Well, they turned out awesome and I think that anytime I ever make pork chops I am going to brine them in OJ, water and salt because these pork chops are so incredibly moist!

Cauliflower:

1 head of orange cauliflower

2 teaspoons olive oil

salt and pepper

garlic powder

red pepper flakes

Pork Chops: 

2- 1+ inches thick pork chops

1 cup OJ 

1/2 cup water

1 tablespoon salt

Pepper Plant's Smokey Chipotle seasoning

garlic powder

pepper

Kale:

1 bunch of kale

salt and pepper

garlic powder

1 tablespoon butter

1 tablespoon olive oil

Directions:

• Put your pork chops in the OJ, water and salt for 2-12 hours - you want the liquid to fully cover the pork chops, so depending on what type of container you are using you might need to add more. The longer you brine the better- but I have done it for only 1 hour before and just that little bit makes a huge difference! 
• When you remove the pork chops from the brine, pat them dry and season with the chipotle seasoning, garlic powder and pepper on both sides.
• Put 2-3 tablespoons of oil in a pan (enough to coat the bottom of the pan) and let the oil heat
• Put the pork chops in the pan and let them get a good sear on both sides. When you flip the pork chops, add 2 tablespoons of OJ to the pan and continue to let the pork chops cook. Mine took about 15 minutes
• For the cauliflower- separate the florets and put them on a cookie sheet
• drizzle with olive oil and seasonings and roast in a 400 degree oven for about 15 minutes. The cauliflower will still have a little firmness to it and will be browned on the edges. 
• For the kale- heat your olive oil and butter in a pan and saute the kale until wilted. Season. 
• Enjoy!