Back to today. Today, we're getting a little fancy with cauliflower, which seems a little silly because all we're going to do is blend it up. I give you, pork chops and cauliflower puree.
Pork chops - any cut you like. I tend to like boneless center cut, and not too thick. I have a problem with large chunks of meat. I'm sure we'll discuss this further down the line, but big chunks of meat intimidate me, which is why I do not cook steak, nor do I typically eat it but I do love pork.
Back in the day that I had cable and watched nothing but Food Network, I saw Rachael Ray pan fry pork chops with salt and pepper... I haven't looked back. Talk about easy!
Now the cauliflower puree, that's another recipe from my MIL. She's a low carb eater and suggested this instead of mashed potatoes. I was a little wary at first, but it's yummy! Can't go wrong with cream cheese and butter.
Confession: I don't make cauliflower puree very often. In fact, I think this might be the third time that I've made it. Not because it's not tasty... I blame the food processor because it's kind of a pain to wash. Well, not really. Maybe it's because I cut myself on the blade before so I've been traumatized by that. I don't know. My other excuse is that Mr. A does not like the noise that the food processor makes. (Today, Mr. A is at his grandparents' house, so it's just me and Miss J, who does not mind loud noises.)
- Heat non-stick skillet on medium-high.
- Pat dry pork chops. Sprinkle salt, pepper, and garlic powder on one side.
- When skillet is hot, pour in 1 tablespoon of olive oil. Place pork chop seasoned side down. Sprinkle other side with salt, pepper, and garlic powder.
- For thin cut pork chops, cook for about 2 minutes on each side, then remove from pan and set on a plate to rest.
1 head cauliflower
1 oz cream cheese
1 T butter
1/4 c milk
1/4 t garlic powder
salt & pepper to taste
- Boil or steam cauliflower until very tender and it falls apart.
- Drain water and place cauliflower in food processor. Add in 1 oz. cream cheese, 1 T butter, and 1/4 teaspoon garlic powder. Pulse until cauliflower is broken up. You may need to push it down a bit.
- Gradually add milk and blend until desired consistency (like mashed potatoes).
- Add salt and pepper to taste.