Welcome to Flavortown! Bright and savory butter on pork chops with cheesy cauliflower? Yes, please! And best of all, this riot of color and flavor comes together in about 30 minutes. Hello, nearly immediate low carb gratification!
March 25 2017 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Welcome to Flavortown! Bright and savory butter on pork chops with cheesy cauliflower? Yes, please! And best of all, this riot of color and flavor comes together in about 30 minutes. Hello, nearly immediate low carb gratification!
USMetric
4 servingservings
Ingredients
Herb butter
- 4 oz. 110 g butter, at room temperature
- 1 1 garlic clove, pressedgarlic cloves, pressed
- ½ tbsp ½ tbsp garlic powder (optional)
- 4 tbsp 4 tbsp fresh parsley, finely chopped
- 1 tsp 1 tsp lemon juice
- salt and pepper
Pork shoulder chops
- 1½ lbs 650 g pork chop, at room temperaturepork chops, at room temperature
- 1 tbsp 1 tbsp ranch seasoning
- 2 oz. 55 g butter, for frying
Cauliflower parmesan
- 1½ lbs 650 g cauliflower
- 2 tbsp 2 tbsp olive oil
- salt and pepper
- 1 cup (2¾ oz.) 240 ml (80 g) shredded Parmesan cheese
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Making low carb simple
Instructions
Preheat the oven to 400°F (200°C), preferably with the broiler on.
In a bowl, mix all the ingredients for the herb butter and set aside.
Rub the chops with ranch seasoning and season with salt and pepper. Set aside.
Trim and rinse the cauliflower and cut it into 0.5" (1,5 cm) slices with a sharp knife.
Place the cauliflower on a baking sheet lined with parchment paper. Brush the slices with olive oil on both sides, and season with salt and pepper.
Sprinkle the parmesan cheese on top, and bake in the oven for 20-25 minutes until golden brown.
In the meantime, fry the chops in butter over medium-high heat until cooked through, about 4-5 minutes on each side.
Let the chops sit for a few minutes before serving with the cauliflower and herb butter.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
9 comments
- 2 comments removed
3
4
Venencia
May 29 2019
best pork chops ever
5
Margarita
June 2 2019
The best
- 1 comment removed
7
Serrena McDonald
December 3 2019
Whole family loved this one. Hubby even gave it a 9/10 which is saying something.
8
lauramb1994
June 21 2020
Another winner of a recipe! I think that the pork should have only cooked for about 3-4 minutes per side, though, because it ended up being a little drier than I like. I had a little cauliflower and a little broccoli left over from the week and so I did them both with oil and parmesan and it was so good. I also served it with the flatbread that I made from a recipe on this site. And with the garlic butter it was all just amazing!
Reply: #9
9
Reply to comment #8 by lauramb1994
Kerry Merritt Team Diet Doctor
June 21 2020
Another winner of a recipe! I think that the pork should have only cooked for about 3-4 minutes per side, though, because it ended up being a little drier than I like. I had a little cauliflower and a little broccoli left over from the week and so I did them both with oil and parmesan and it was so good. I also served it with the flatbread that I made from a recipe on this site. And with the garlic butter it was all just amazing!
Great! Thanks for sharing!
10
Amber
September 1 2020
Delicious! My boyfriend also loved it. I agree that cooking the pork chops for 4 minutes each side was a little too much. I think I'll do 3 each side next time but I did use thin sliced pork chops. The cauliflower was amazing and I really enjoyed the herb butter!
Reply: #11
11
Reply to comment #10 by Amber
Crystal Pullen Team Diet Doctor
September 1 2020
Delicious! My boyfriend also loved it. I agree that cooking the pork chops for 4 minutes each side was a little too much. I think I'll do 3 each side next time but I did use thin sliced pork chops. The cauliflower was amazing and I really enjoyed the herb butter!
My family loves the simplicity of this one. You're right that the thickness of the pork chops makes a difference in the time.
12
Kate Nordin
November 3 2020
Hello there!
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
Happy cooking!/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
