Pork Chops with Mushrooms and Cauliflower Mash - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Mashed cauliflower makes a delicious—and, yes, healthier—stand-in for potatoes.
Ingredients
- 4 bone-in pork chops (1" thick)
- kosher salt
- Black pepper
- 4 tbsp. butter
- 1 tbsp. extra-virgin olive oil
- 8 sprigs fresh thyme
- 16 oz. baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 c. low-sodium chicken stock
- 1 tbsp. heavy cream
- 1/4 c. chopped parsley, plus more for garnish
- 1 head cauliflower, cut into florets
- 1/4 c. whole milk
- 1/4 c. grated Parmesan
Instructions
- Season pork chops all over with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon butter and olive oil. Add pork chops in batches and cook 4 minutes per side. Remove from heat and cover with foil to keep warm.
- Add thyme and mushrooms to skillet and cook 2 to 3 minutes without stirring. Add garlic and season with salt and pepper. Discard thyme stems and add chicken stock and heavy cream, breaking up any brown bits on the pan with a wooden spoon. Cook until reduced by half, 5 to 7 minutes. Stir in 1 tablespoon butter and chopped parsley.
- In a large pot of boiling salted water, boil cauliflower until fork tender, about 12 minutes. Drain, then return cauliflower to pot and add milk and remaining 2 tablespoons butter. Using an immersion blender or food processor, puree cauliflower mixture. Stir in Parmesan and season with salt and pepper.
- Serve mushrooms topped with cauliflower mash and pork chop. Pour any juice from pork chops over top and garnish with parsley.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment