Keto Pork Chops with Anchovy-Lemon Butter Sauce, Golden Cauliflower and Spinach

Instructions

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   1. Preheat the oven to 220°C / 425°F. On a sheet pan, toss the cauliflower with 15 ml (1 tbsp) olive oil, smoked paprika, half of the salt, half of the pepper, thyme, and Parmesan cheese. Spread in a single layer.

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   2. Roast the cauliflower for 22 minutes at 220°C / 425°F, stirring once halfway through, until golden and tender around the edges.

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   3. Meanwhile, pat the pork chops dry with paper towels and season them with the remaining salt, pepper, and lemon zest.

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   4. Heat a large skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and 20 g (1.5 tbsp) butter. Sear the pork chops for 4 to 5 minutes per side, until deeply browned and cooked through. Transfer to a plate and let rest for 5 minutes.

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   5. Reduce the heat to medium. In the same skillet, add the anchovy fillets and garlic. Cook for 1 minute, stirring, until the anchovies melt and the garlic becomes fragrant.

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   6. Add the chicken broth and lemon juice, scraping up the browned bits from the pan. Cook for 2 to 3 minutes to reduce slightly.

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   7. Whisk in the remaining 50 g (3.5 tbsp) butter little by little until the sauce becomes glossy and emulsified.

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   8. Add the spinach to the skillet and sauté for 1 to 2 minutes in the sauce until wilted. Taste and adjust salt if needed.

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   9. Return the pork chops to the skillet for 1 minute to coat them with the hot sauce.

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    10. Serve each pork chop with the golden cauliflower and a portion of spinach, spooning the anchovy-lemon butter sauce over the top.