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
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. (4⁄5 cup) 200 g (210 ml) cream cheese
- 2⁄3 cup 160 ml heavy whipping cream
- 3 oz. 85 g leek, finely choppedleeks, finely chopped
- 51⁄3 oz. 150 g bacon, diced (optional)
- 1 1 garlic clovegarlic cloves or garlic powder
- salt and pepper
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Making low carb simple
Instructions
- Preheat your oven to 400°F (200°C).
- Break the cauliflower into florets and boil in lightly salted water for about 5 minutes. Drain and set aside.
- Fry bacon until crisp. Reserve, including the fat.
- 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.)
- 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.
- 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.
- 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.
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Only keto
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.
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.
I am not complaining at all, but I've lost 10 pounds in the last 8 weeks, no exercise ):
We'll pass along your suggestion!