Pork Chops with Arugula Pesto and Roasted Cauliflower

Preheat oven to 425 degrees F. In the bowl of a food processor, add arugula, basil, garlic, walnuts, lemon zest, lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until finely chopped. Line a sheet pan with parchment paper. Toss cauliflower florets with 1 tablespoon olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 25 minutes until golden brown and tender. Meanwhile, preheat a large cast-iron pan over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides. Add 1 teaspoon olive oil to the pan and sear 2 pork chops on high 5 minutes per side. Remove pork chops and let rest while you cook remaining pork chops. Serve with a drizzle of arugula pesto and roasted cauliflower.