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

  • 30 oz. 900 g pork shoulder chop or 6 piecespork shoulder chops or 6 pieces
  • 2 tbsp 2 tbsp butter
  • salt and pepper
Cauliflower au gratin
  • 30 oz. 900 g cauliflower
  • 7 oz. 200 g (425 ml) cheddar cheese
  • 7 oz. 200 g (425 ml) shredded cheese of your choice
  • 7 oz. 200 g cream cheese
  • 23 cup 150 ml heavy whipping cream
  • 3 oz. 75 g finely chopped leekfinely chopped leeks
  • 513 oz. 150 g bacon (optional)
  • 1 1 garlic clovegarlic cloves or garlic powder
  • salt and pepper

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. Dice the bacon and fry 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. Chop the leeks and mix 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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10 comments

  1. David
    Look at this ingredients list. Cheddar cheese followed by shredded cheese. What kind of cheese is the shredded cheese? Cooks choice? And what form does the cheddars cheese get? Shredded also? Cubed? What?

    Clove of garlic, or garlic powder. How much garlic powder? You leave the cook to googling the amount of garlic powder that is equivalent to a clove.

    I recommend a nice long proof read before publishing next time.

  2. Brenda
    And what do you do with the whipping cream?
  3. Brenda
    Never mind. I see. I overlooked it. Maybe they should have called it whipping cream in the directions, too.
  4. JC
    Did we ever find out what the other cheese is? I did this recipe and used mozzarella as the other shredded cheese but not sure if it was correct? Overall tasted really good!
  5. 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.
  6. 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"
  7. Janice
    I am trying to understand the nutrition information. What I want to know is if the nutrition for moderate low-carb is based on a person eating two meals per day because there is a considerable amount of protein, fat and calories in one meal. Fat calories are 60g and over, and protein is about 40g and over, and calories are at least 600 or more calories. If I was to eat two meals, that would give me more than enough fat, protein, and calories for the day. I eat three meals a day, and if I were to add another meal, it would be well over the calories, fat, and protein that I am supposed to eat. Could there be a miscalculation is the nutrition information. I am just trying to be clear about how much I should eat per/day. I hope I get an answer back.
  8. Karen
    I wish the recipes would be shown in cup measurements; 1/4C, 2/3C, etc. I do not have a scale to weigh ounces. How do you convert 4& 2/3oz. to an equivalent in a Cup measurement?
  9. 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!!!
  10. 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.

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