Ingredients:
For the Pork Chops:
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper, to taste
For the Cauliflower Mash:
1 large head cauliflower, cut into florets
1/4 cup heavy cream (or full-fat coconut milk for a dairy-free option)
2 tablespoons butter (use ghee or coconut oil for dairy-free)
Salt and pepper, to taste
Fresh chives, chopped (for garnish)
Instructions:
Prepare the Pork Chops:
In a small bowl, mix together the olive oil, minced garlic, paprika, thyme, salt, and pepper.
Rub the mixture all over the pork chops, ensuring they are well coated.
Heat a large skillet over medium-high heat. Add the pork chops and cook for 5-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C) and are golden brown. Remove from the skillet and let rest.
Make the Cauliflower Mash:
While the pork chops are cooking, bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 10 minutes, or until very tender.
Drain the cauliflower well and return it to the pot. Add the heavy cream and butter. Using an immersion blender or a food processor, blend the cauliflower until smooth and creamy. Season with salt and pepper to taste.
Serve:
Spoon a generous amount of cauliflower mash onto each plate. Top with a pork chop and garnish with chopped chives.
Enjoy:
Serve your Keto Pork Chops with Cauliflower Mash hot, accompanied by a side salad or steamed green vegetables for a complete meal.