Cauliflower Puree with Pork Chops

Cauliflower maybe on of the most boring veg EVER!

But not how I make it!

 For me, eating raw of steamed cauliflower just is blah. Boring, and not tasty enough to make....Ever. Food needs to be tasty in my opinion. Now Roasting it or making Puree is a different story! DELICIOUS! This may make your kitchen smell like someone ate too many beans during steaming, but once you make the puree and serve it it's fantastic!

This is a quick 20 minute meal. A go to weeknight meal at my house. You can use the pork chop recipe with chicken as well. So versatile. Try it both ways!

Serves 3

Cauliflower Puree

Ingredients;

 1 head of fresh cauliflower

 1 Tbs of grass-fed Butter
 1 Tbs Milk
 Dash Pink Himalayan Salt
 Dash Cracked Pepper

Directions;

• Cut florets from thick stems and wash thoroughly
• Steam until very tender
• Place steamed veg in Blender

• Add Butter, Milk, Salt and Pepper
• Puree until smooth
• Serve hot

Pork Chops
Ingredients;

• 4-small 4oz thin pork chops
• 1.5 tbs Dijon Mustard
• 4 oz Panko
• Pink Himalayan Salt
• Cracked Pepper
• 2 Tbs Ghee

Directions;

• Coat both sides of chops with Dijon mustard
• Season with Salt and Pepper

• Cover both sides of each chop with Panko (Japanese breadcrumbs)

• Heat nonstick fry pan on medium high while you season chops. Add Ghee to pan. Once pan is VERY Hot,  fry the chops until golden brown on each side. (About 4 mins each side pending on thickness of chops) Make sure to cook the pork all the way through. It should only slightly pink if at all. 
• If the chops are thick, brown each side then place pan with chops in oven on 400 degrees and cook for another 3-4 minutes. Make sure you are using a pan that is safe to place in oven. Otherwise put chops on a baking sheet.
• Serve warm

Simple, FAST and easy!
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