Peppadewed Pork Chops with Cauliflower

One of the best things that I made before I packed up my New York kitchen and moved to California is the dish you see above. I'm calling it Peppadewed Pork Chops with Cauliflower, but the truth is I didn't use Peppadews; I used pickled red jalapenos I'd been testing for my cookbook. However, the next time I make this–and there will be a next time it was so good (more on that in a bit)–I plan to use Peppadews, which are those sweet, spicy, red, pickled peppers you can buy in a jar. You work them into the dish twice: you chop them up and add them to a pan of caramelized cauliflower; then you use the Peppadew liquid to deglaze the pork chop pan to make a sauce with butter.

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