Keto Pork Chops with Cauliflower Mash

Name: Keto Pork Chops with Cauliflower Mash
Prep time: 15 min
Cook time: 25 min
Yield: 4

Juicy pan-seared pork chops served with creamy cauliflower mash that tastes just like mashed potatoes but with a fraction of the carbs.

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 25

Bring 4 thick4 thick bone-in pork chops to room temperature 30 minutes before cooking. Season both sides with 1½ tsp1½ tsp salt, ½ tsp½ tsp freshly ground black pepper, 1 tsp1 tsp paprika, 1 tsp1 tsp garlic powder, and 1 tsp1 tsp onion powder.
Steam 1 large1 large cauliflower head florets for 12-15 minutes until very tender. Drain well and let cool slightly.
Heat 2 tbsp2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops 4-5 minutes per side until golden brown and internal temperature reaches 63°C (145°F).
Remove pork chops to a plate, tent with foil, and let rest.
In a food processor, pulse steamed cauliflower until it resembles rice. Add 60ml¼ cup heavy cream, 60g2 oz cream cheese, 2 tablespoons 60g4 tbsp butter, and 3 cloves3 cloves garlic cloves. Process until smooth and creamy.
Season cauliflower mash with 1½ tsp1½ tsp salt and ½ tsp½ tsp freshly ground black pepper to taste. Keep warm.
In the same skillet used for pork, melt remaining butter over medium heat. Add 2 tsp2 tsp fresh thyme leaves and cook for 1 minute until fragrant.
Return pork chops to skillet and spoon herb butter over them.
Serve pork chops over cauliflower mash, drizzled with pan juices and garnished with 30g¼ cup fresh chives.

Ingredients

id: pork_chops metric: 4 thick imperial: 4 thick name: bone-in pork chops, 2.5cm thick
id: cauliflower_head metric: 1 large imperial: 1 large name: cauliflower head, cut into florets
id: butter metric: 60g imperial: 4 tbsp name: butter
id: olive_oil metric: 2 tbsp imperial: 2 tbsp name: olive oil
id: heavy_cream metric: 60ml imperial: ¼ cup name: heavy cream
id: cream_cheese metric: 60g imperial: 2 oz name: cream cheese, softened
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic cloves, minced
id: fresh_thyme metric: 2 tsp imperial: 2 tsp name: fresh thyme leaves
id: paprika metric: 1 tsp imperial: 1 tsp name: paprika
id: garlic_powder metric: 1 tsp imperial: 1 tsp name: garlic powder
id: onion_powder metric: 1 tsp imperial: 1 tsp name: onion powder
id: salt metric: 1½ tsp imperial: 1½ tsp name: salt
id: black_pepper metric: ½ tsp imperial: ½ tsp name: freshly ground black pepper
id: fresh_chives metric: 30g imperial: ¼ cup name: fresh chives, chopped

Bring {pork_chops} to room temperature 30 minutes before cooking. Season both sides with {salt}, {black_pepper}, {paprika}, {garlic_powder}, and {onion_powder}.
Steam {cauliflower_head} florets for 12-15 minutes until very tender. Drain well and let cool slightly.
Heat {olive_oil} in a large oven-safe skillet over medium-high heat. Sear pork chops 4-5 minutes per side until golden brown and internal temperature reaches 63°C (145°F).
Remove pork chops to a plate, tent with foil, and let rest.
In a food processor, pulse steamed cauliflower until it resembles rice. Add {heavy_cream}, {cream_cheese}, 2 tablespoons {butter}, and {garlic}. Process until smooth and creamy.
Season cauliflower mash with {salt} and {black_pepper} to taste. Keep warm.
In the same skillet used for pork, melt remaining butter over medium heat. Add {fresh_thyme} and cook for 1 minute until fragrant.
Return pork chops to skillet and spoon herb butter over them.
Serve pork chops over cauliflower mash, drizzled with pan juices and garnished with {fresh_chives}.

Pork Temperature: Don't overcook - pork is safe at 63°C (145°F) and will be juicy and slightly pink.

Cauliflower Mash: Drain cauliflower thoroughly after steaming to prevent watery mash. Process until completely smooth.

Searing Technique: Don't move pork chops once in the pan - let them develop a golden crust for maximum flavor.

Resting Time: Always let meat rest 5 minutes after cooking to redistribute juices.