Cauliflower-Topped Pork Chops
These pork chops topped with cauliflower was the first dish I made for my new American friends Laurie and John back in 1998 shortly after we immigrated to the States. I didn’t speak any English, but we managed to understand each other and have fun. Food connects people in that way. I will always be grateful for their friendship.
They helped me adjust to my new life here and I know that was not always an easy task considering the language barrier and cultural difference. Their generosity to me will hopefully be repaid tenfold in the years to come.
John always talks about how yummy these cauliflower-topped pork chops were so and I’m posting the recipe in his honor. John, if you're reading this I'm not saying "here's the recipe, make it yourself", but in case you want to, you can 😉 John has some mean BBQ skills and Laurie is an excellent cook as well. I associate her white lasagna, her welcome dish, with comfort. Nothing can make you feel content like food does.
This dish is easy to prepare and simple, yet it looks like you've spent hours in the kitchen. It's perfect to serve your guests as it is easy on the budget too. Serve alongside mashed potatoes and salad greens.
Cauliflower-Topped Pork Chops Recipe
Ingredients:
Serves 4
- 4 Pork Chops (adjust the quantity as needed –one per person)
- 4 cups Cauliflower florets
- 1 Egg Yolk
- 4 tablespoons Sour Cream
- 4 slices Swiss Cheese
- 1 cube Vegetable or Chicken Bouillon (or one tablespoon Vegeta seasoning)
- Salt and ground Pepper
- 3 tablespoons Oil
Directions:
- Season pork chops with salt and pepper. Heat the oil in a large skillet over medium heat. Add the pork chops and brown on both sides about 7-10 minutes on each side, depending on their thickness or until done.
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Meanwhile, fill a pot with water and bring to a boil. Add the bouillon cube. Clean cauliflower and separate into flowerets. Add to the boiling water, lower the heat and cook for 15 minutes or until tender. Transfer to a colander and let drain well.
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In a small saucepan add sour cream, egg yolk and a pinch of salt and pepper. Cook sour cream mixture over medium heat whisking continually until the mixture thickens, about 10 minutes.
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Remove from heat. Add cooked cauliflower and mash with the fork to a chunky consistency.
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In a greased baking pan, place pork chops. Top each pork chop generously with the cauliflower mix and slice of cheese. Bake in 350 degrees preheated oven until cheese melts, about 10 minutes.
Cauliflower Côtelettes de Porc
This dish is easy to prepare and simple, yet it looks like you've spent hours in the kitchen. It's perfect to serve your guests as it is easy on the budget too.
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Rate
Servings: 4 servings
Calories: 428kcal
Ingredients
- 4 Pork Chops adjust the quantity as needed –one per person
- 4 cups Cauliflower florets
- 1 Egg Yolk
- 4 tablespoons Sour Cream
- 4 slices Swiss Cheese
- 1 cube Vegetable or Chicken Bouillon or one tablespoon Vegeta seasoning
- Salt and ground Pepper
- 3 tablespoons Oil
Instructions
- Season pork chops with salt and pepper. Heat the oil in a large skillet over medium heat. Add the pork chops and brown on both sides about 7-10 minutes on each side, depending on their thickness or until done.
- Meanwhile, fill a pot with water and set it to boil. Add the bouillon. Clean the cauliflower and separate into florets. Add to the boiling water, lower the heat and cook for 15 minutes or until tender. Transfer to a colander and let drain well.
- In a small saucepan add sour cream, egg yolk and a pinch of salt and pepper. Cook the sour cream mixture over low heat, whisking continually until the mixture thickens, about 10 minutes. Remove from heat. Add cooked cauliflower and mash with the fork.
- In a greased baking pan, place pork chops. Top each pork chop generously with cauliflower and slice of cheese. Bake in 350 degrees preheated oven until cheese melts, about 10 minutes.
- Serve with mashed potatoes.
Nutrition
Calories: 428kcal | Carbohydrates: 6g | Protein: 36g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 160mg | Sodium: 217mg | Potassium: 829mg | Fiber: 2g | Sugar: 3g | Vitamin A: 281IU | Vitamin C: 48mg | Calcium: 185mg | Iron: 1mg
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This is one of my favorite recipes from one of my favorite cooks. I am going to try to do it justice by making it this week.
Awe, thank you, John! Enjoy 😀 Hugs
These look great! Thanks for linking up and sharing with us at Funtastic Friday. I hope you can make it again this week.
Sherry, thank you for stopping by and hosting!
Thanks for sharing at Waiting on...Wednesday! I loved the little story about how friendship speaks a universal language!
Aw, thank you, Holly! It sure does. Hugs
I love anything with cauliflower, this sounds like a wonderful combination! Thanks for sharing at What'd You Do This Weekend? I hope you will join us again this Monday!
Thank you, Joy, I'll be there!
This dish looks like something that my kids would enjoy. Definitely adding to my list of dishes to try! Thanks for the Thursday Favorites Things feature! ~Cynthia
Thank you, Cynthia! It is liked by all ages 🙂