Keto Pork Chops with Creamy Thyme Mushroom Sauce and Roasted Cauliflower Mash

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a sheet pan and toss with 1 tablespoon olive oil, the 2 whole garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 25 minutes, until tender with golden edges.

2. 2

   While the cauliflower roasts, pat the pork chops dry with paper towels and season both sides with 3/4 teaspoon salt and 1/2 teaspoon pepper.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the pork chops for 2 minutes per side, until a golden crust forms. Transfer the skillet to the oven and cook at 190 °C / 375 °F for 8 to 10 minutes, or until the pork is cooked to your preferred doneness. Remove the chops and let them rest for 5 minutes.

4. 4

   In the same skillet over medium heat, add 1 tablespoon butter. Add the mushrooms and cook for 5 to 6 minutes, stirring, until they release their moisture and brown. Add the minced garlic, half of the fresh thyme, and the Dijon mustard; cook for 30 seconds more.

5. 5

   Pour in the chicken broth and scrape the bottom of the skillet to release the browned bits. Cook for 2 minutes. Add the heavy cream, 25 g Parmesan, and the remaining butter. Simmer gently for 2 to 3 minutes until slightly thickened. Adjust with the remaining salt and pepper to taste.

6. 6

   Transfer the roasted cauliflower and roasted garlic to a food processor or use a masher. Add the cream cheese, the remaining 25 g Parmesan, and the rest of the fresh thyme. Blend or mash until silky smooth. If you prefer, leave it slightly rustic.

7. 7

   Spoon a bed of cauliflower mash onto each plate, top with a pork chop, and finish with the creamy mushroom sauce. Sprinkle with chopped fresh parsley and serve immediately.