Calabrian Honey Pork Chops

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cores of the cauliflower; cut into small florets. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Transfer the snow peas, cauliflower florets, and pepper strips to two sheet pans. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Transfer the roasted vegetables to a large bowl. Add the vinegar, capers, cheese (crumbling before adding), and rehydrated currants (draining before adding); season with salt and pepper. Toss to combine. Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Drizzle the pork with the Calabrian honey. Garnish the vegetables with the almonds. Enjoy!