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Author Notes: When I moved to the States I impressed my new American friends with this juicy, cheesy cauliflower-topped pork chops. This meal always steals the show. —All that's Jas
- 4 pork chops
- 4 cups cauliflower florets
- 1 egg yolk
- 4 tablespoons sour cream
- 4 slices Swiss cheese
- 1 chicken bouillon
- 3 tablespoons oil
- sal and freshly ground pepper
- Season pork chops with salt and pepper. Heat the oil in a large skillet over medium heat. Add the pork chops and brown on both sides about 7-10 minutes on each side, depending on their thickness or until done.
- Meanwhile, fill a pot with water and bring to a boil. Add the bouillon cube. Clean cauliflower and separate into flowerets. Add to the boiling water, lower the heat and cook for 15 minutes or until tender. Transfer to a colander and let drain well.
- In a small saucepan add sour cream, egg yolk and a pinch of salt and pepper. Cook sour cream mixture over medium heat whisking continually until the mixture thickens, about 10 minutes. Remove from heat. Add cooked cauliflower and mash with the fork to a chunky consistency.
- In a greased baking pan, place pork chops. Top each pork chop generously with the cauliflower mix and slice of cheese. Bake in 350 degrees preheated oven until cheese melts, about 10 minutes. Serve with mashed potatoes.