Tender, golden and juicy CREAMY PORK CHOPS WITH CAULIFLOWER MASH. Served in a creamy garlic and spinach sauce filled to the brim with flavour. Low carb, gluten free, easy to make and ready on the table in less than 30 minutes!
Heat the oil in a large skillet over medium-high heat. Season the boneless pork chops on both sides with paprika, salt and sear in the hot pan, for 2-5 minutes on each side depending on the thickness, or until cooked to your liking. Once done, remove pork chops from the pan and set aside.
Melt butter in the remaining cooking juices in the same pan. Add onion and sauté until translucent, about 5 minutes. Add garlic, oregano, chopped sage, mustard and red crushed chili pepper and stir-fry until fragrant, about one minute. Add in the vegetable or chicken stock, and allow to reduce a bit.
Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer. Adjust seasoning with salt if needed.
Add the spinach leaves and allow to wilt in the sauce. Allow sauce to simmer for a few minutes to thicken.
5. Add the chops back into the sauce, allow to simmer for about 10 minutes (until internal temperature reads 145 F) to heat through. Spoon the sauce over each pork chops every couple minutes and flip over half way. Serve over cauliflower mash, roasted vegetables, zucchini noodles or cauliflower rice. Enjoy!
In a medium pot add water, milk, sea salt to a pot, bring to a light boil.
Separate cauliflower into florets and cut in smaller chunks. Add cauliflower into pot, cover with the lid, but leave a little space open for milk not to boil over. Cook for 6 minutes or until fork tender. Drain into a colander.
Add cauliflower into a food processor, add butter and cream cheese. Blend until very smooth and creamy. Adjust seasoning as needed. Serve hot.
If you don't have a food processor, use a blender or immersion blender. Blend until very smooth.