Name: Pan-Fried Pork Chops with Sautéed Carrots & Cauliflower Mash
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 9 medium carrots; 3 medium heads cauliflower; 6 pork chops, bone-in; black pepper; butter, unsalted; salt; virgin coconut oil

Pan-Fried Pork Chops with Sautéed Carrots & Cauliflower MashPan-Fried Pork Chops with Sautéed Carrots & Cauliflower Mash — a 40-minute dinner recipe with 7 ingredients, serving 6.Ingredients

9 medium carrots

3 medium heads cauliflower

6 pork chops, bone-in

black pepper

butter, unsalted

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Fill a medium saucepan about halfway with hot water (from the tap); bring to a boil.

Trim off and discard the stem ends and leaves of the cauliflower; cut the heads into large florets and thinly slice the stem portions. Transfer to a large bowl and set aside.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the chops to a plate and cover with foil to keep warm.

Once the water in the saucepan is boiling, add the cauliflower. Bring to a boil again, then cook until the cauliflower is tender, 6 to 8 minutes. Once done, drain the cauliflower in a colander, then return back to the saucepan and cover to keep warm.

While the pork chops cook, peel the carrots, then trim off the ends; discard the peels and trimmings. Cut the carrots into 6-mm-thick rounds at a 45° angle.

Once the pork chops have been transferred, add the carrots to the skillet and season with salt and pepper. Cook, stirring occasionally, until the carrots are tender, 6 to 8 minutes. Once done, remove the skillet from the heat.

Add butter, salt, and pepper to the cauliflower; mash with a potato masher (or blend with a hand blender for a smoother consistency).

To serve, divide the cauliflower mash, carrots, and pork chops between plates. Enjoy!

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