Pork shoulder chops with cauliflower au gratin

Pork shoulder chops with cauliflower au gratin

Dig into "satisfaction guaranteed." Creamy, cheesy cauliflower, nestled next to that old standby, a pork shoulder chop. Unpretentious. Comforting. Easy on the eyes. They go together like boots and jeans.

Pork shoulder chops with cauliflower au gratin

Dig into "satisfaction guaranteed." Creamy, cheesy cauliflower, nestled next to that old standby, a pork shoulder chop. Unpretentious. Comforting. Easy on the eyes. They go together like boots and jeans.
USMetric
6 servingservings

Ingredients

  • 2 lbs 900 g pork shoulder chop or 6 piecespork shoulder chops or 6 pieces
  • 2 tbsp 2 tbsp butter
  • salt and pepper
Cauliflower au gratin
  • 2 lbs 900 g cauliflower
  • 2 cups (8 oz.) 475 ml (230 g) shredded cheddar cheese
  • 7 oz. 200 g cream cheese
  • 23 cup 160 ml heavy whipping cream
  • 3 oz. 85 g leek, finely choppedleeks, finely chopped
  • 513 oz. 150 g bacon, diced (optional)
  • 1 1 garlic clovegarlic cloves or garlic powder
  • salt and pepper
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat your oven to 400°F (200°C).
  2. Break the cauliflower into florets and boil in lightly salted water for about 5 minutes. Drain and set aside.
  3. Fry bacon until crisp. Reserve, including the fat.
  4. Mix together the cream cheese, cream and most of the grated cheese. (Reserve around 1/4 of both the cheddar and the other cheese to use for the topping.)
  5. Mix leeks into the cheese mixture. Add the cauliflower and bacon, preferably with the fat from frying. Add spices and season with salt and pepper to taste.
  6. Pour into a greased baking dish and top it off with the reserved grated cheese. Place in oven for 25-30 minutes until the gratin is done.
  7. While the gratin is baking, cook the chops. They can be fried (in the pan used for the bacon) or grilled. Season with salt and pepper and serve.

Tips

Want convenience? For a bit of a shortcut, try this gratin with frozen cauliflower. Of course, it also works with broccoli or romanesco—a delicate hybrid of cauliflower and broccoli.

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13 comments

  1. 4 comments removed
  2. alan
    Some of the directions on the website aren't clear to me right away, but for Pete's sake, you guys are the biggest whiners I've ever seen. If I understand correctly this website is basically non profit and exists for the purpose of spreading the low carb gospel;most of it is available for FREE, particularly the recipes. Get over yourselves.
  3. alan
    BTW if you cook at all you know that it usually says right on the garlic container, power, minced "X amount of product equals x amount of cloves"
  4. 2 comments removed
  5. Paula
    Janice I can understand your concerns about calories and nutrition, but I have been following these recipes strictly for the past 8 weeks and have lost 27 pounds so far. I use them for breakfast, lunch (leftover from the dinner the night before), and dinner with snacks of string cheese, nuts, or berries throughout the day if needed. As the site says....don't count calories. It really works. My doctor recommended this and I have no qualms what so ever!!!
    Reply: #20
  6. Anastasia
    Hey guys does anyone know how many carbs is the Cauliflower Au Gratin? I have lots of leftovers and want to use it for lunch without the pork because I do not have any left over.
  7. Merry
    I made this tonight and it tasted great but next time I am going to cut the cooking time for the cauliflower in half and perhaps let it drain before placing it in the oven dish. I got chunky cauliflower soup. I made fried chicken instead of pork chops.
  8. 1 comment removed
  9. Amber
    Oh my god... this is the best cauliflower cheese I have ever eaten!! Tastes just like mum used to make! And with the added satisfaction of being keto friendly 🤤😍
  10. Monika
    Weighing is far more accurate than measuring.
  11. 1 comment removed
  12. Crystal Pullen Team Diet Doctor

    Are supposed to heat the cream and cheeses mixture to melt it? I did it cold and the consistency is way too solid and sticky to be able to mix with the cauliflower. This doesn't look right at all! The instructions are really pared down, like for a technical challenge in a baking competition.

    I would allow the cream cheese to soften (sit at room temperature) for a bit before trying to mix or use a mixer to blend.

  13. 1 comment removed
  14. Kristin Parker Team Diet Doctor

    I find the recipe and the instructions confusing.
    Is the cheddar cheese meant to be grated as well and mixed with th cream cheese as well as the whipping cream and the other grated cheese of choice?

    Yes, the cheddar cheese should be shredded. The recipe has been edited. Add all except 1/4 cup of each of the two cheeses to the cream cheese and cream mixture and reserve the rest as a topping.

    Reply: #19
  15. Cristy
    Are you exercising as well?
    I am not complaining at all, but I've lost 10 pounds in the last 8 weeks, no exercise ):
  16. Jada
    Confusing, should have a mini video
    Reply: #22
  17. Kerry Merritt Team Diet Doctor

    Confusing, should have a mini video

    We'll pass along your suggestion!

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