Keto Pork Chops with Creamy Piquillo Pepper, Manchego and Chive Sauce with Roasted Cauliflower

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with 1 1/2 tablespoons olive oil, half of the minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking tray and roast for 22 to 25 minutes, stirring halfway through, until golden and tender.

2. 2

   Season the pork chops on both sides with the remaining salt, remaining black pepper, and 1/2 teaspoon smoked paprika.

3. 3

   Heat a large skillet over medium-high heat with the remaining 1 1/2 tablespoons olive oil. Sear the pork chops for 3 to 4 minutes per side until nicely browned. Transfer to a plate; they will finish cooking in the sauce.

4. 4

   In the same skillet, reduce to medium heat and add the butter. Add the remaining minced garlic and cook for 30 seconds, stirring, until fragrant but not browned.

5. 5

   Add the piquillo peppers and chicken broth. Cook for 2 minutes, then blend the mixture with an immersion blender, or carefully transfer to a blender, until smooth.

6. 6

   Return the sauce to the skillet over medium-low heat. Add the heavy cream, Dijon mustard, and 60 g / 2 oz of the grated Manchego cheese. Stir until the cheese melts and the sauce thickens slightly, about 2 to 3 minutes.

7. 7

   Return the pork chops and any resting juices to the skillet. Simmer gently for 4 to 6 minutes more, until the pork is cooked through and the sauce coats the meat well.

8. 8

   Turn off the heat and stir in most of the chopped chives. Serve the pork chops with the roasted cauliflower and finish with the remaining Manchego cheese and the rest of the chives on top.