Step by step recipe:

1. 15 min.
   Trim 400 g Brussels sprouts, cut in half (or into 4, depending on the size), then rinse.
2. 5 min.
   Prepare 400 g romanesco.
3. 6 min.
   Cook the sprouts and romanesco separately in a large saucepan of boiling salted water.
   
   Set aside to keep hot.
4. 1 min.
   Salt and pepper 4 porks chops on both sides.
5. 10 min.
   Pour 2 tablespoons olive oil into a large frying pan (preferably not non-stick) on medium heat.
   
   When really hot, lay the pork chops in the pan and fry on both sides.
   
   Set aside to keep hot.
6. 
   You will see where the meat has stuck to the bottom of the pan and left delicious juices - this is why we don't use a non-stick pan.
7. 2 min.
   Put the pan back on the heat and pour in 100 ml dry white wine.
   
   Deglaze the bottom of the pan by scraping it thoroughly with a wooden spatula.
8. 5 min.
   Leave this sauce of meat juices to reduce by about half, then check the seasoning.
   
   Heat the plates.
9. 2 min.
   Serve one chop per person with a mix of the two brassicas alongside and pour the sauce over.