Pork Chops with Cauliflower Mash

· 40 min · Pork · gluten-free, keto, low-carb, high-protein

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Ingredients

• 4, about 1 1/2 lb total Boneless pork chops, about 1 inch thick
• 3/4 lb Cauliflower florets
• 1 tbsp Unsalted butter
• 1/4 cup Milk
• 1/2 tbsp Olive oil
• 1/2 tsp Garlic powder
• 1/2 tsp Kosher salt
• 1/4 tsp Black pepper

Method (tap to check — screen stays awake)

1. Cut the cauliflower into florets about 1 inch wide so they cook evenly.
2. Put the cauliflower in a saucepan and add enough water to cover it by about 1 inch. Bring to a boil over high heat, then lower the heat to maintain a steady simmer for 12–15 minutes, until a fork slides easily into the stems.
3. Drain the cauliflower very well in a colander and return it to the warm saucepan. Add the butter and milk, then mash with a potato masher until mostly smooth; cover to keep warm.
4. Pat the pork chops dry and season both sides with the salt, pepper, and garlic powder.
5. Heat the olive oil in a large skillet over medium-high heat for about 1 minute, until it shimmers. Add the chops and cook for 4–5 minutes per side, until browned and a thermometer reads 145°F in the center.
6. Transfer the chops to a plate and rest for 3 minutes so the juices settle. Serve with the warm cauliflower mash.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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