1 tablespoon (15 ml) black peppercorns

1 tablespoon (15 ml) coriander seeds

2 teaspoons (10 ml) cumin seeds

2 teaspoons (10 ml) caraway seeds

1 teaspoon (5 ml) coarse salt

4 pork chops 1 1/4-inch (3-cm) thick with the bone, fat removed

2 cups (500 ml) Cauliflower Purée (see recipe)

3 tablespoons (45 ml) mixed chopped fresh herbs (parsley, tarragon, chives, cilantro, etc.)

Preheat the grill, setting the burners to high, or preheat a ridged non-stick skillet on high. Oil the grate.

In a mortar, coarsely grind the spices and salt. In a bowl, coat the chops with the spice mixture, pressing lightly. Grill the chops for about 4 minutes per side for medium rare. Let stand for 5 minutes.

In a bowl, heat the cauliflower purée and add the herbs. Season with salt and pepper.

Serve the chops with a portion of green vegetables and the cauliflower purée.

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