Roasted Garlic Pork Chops and White Vegetable Purée with Old Cheddar

December 13, 2017

Author Notes: Impress your guests this holiday season with an eco-friendly and sustainable organic menu from duBreton. The largest producer of organic and Certified Humane pork in North America, duBreton believes that Better choices change the world, even if it’s only one ingredient at a time.
Hosting a sit-down dinner? Avoid hours of basting or baking with this quick and easy Roasted Garlic Pork Chops and White Vegetable Purée with Old Cheddar recipe. This delicious veggie puree features turnip, parsnip and cauliflower and is a trendy alternative to basic mashed potatoes.

Serves: 6


  • 2 cups turnip, peeled and diced
  • 2 cups parsnip, peeled and sliced
  • 4 cups cauliflower, cut into large pieces
  • 1-1/2 potatoes, peeled and diced
  • Sea salt
  • 2 tablespoons butter
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon cayenne pepper
  • pinches ground nutmeg
  • Fresh ground pepper
  • 1 tablespoon olive oil
  • 6 duBreton organic boneless pork chops
  • 1-1/2 tablespoons fermented garlic flowers
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh chives, chopped
  • 1-1/2 cups cheese of choice, cut into small cubes
In This Recipe


  1. Preheat oven to 350°F (180°C).
  2. In a pot, combine vegetables and cover with water. Add a generous pinch of salt and bring to a boil. Continue cooking until the vegetables are tender, approx. 15 to 20 minutes.
  3. Drain vegetables, return to pot and mash. Add butter, spices, and salt and pepper to taste. Place pot over low heat.
  4. In a large oven-safe pan, heat oil and sear pork chops for 2 minutes on each side. Season pork and coat with garlic flowers. Transfer to oven and continue cooking for 6 to 8 minutes.
  5. Add herbs and cubed cheese to vegetable purée. Stir and let some of the cheese melt.
  6. Distribute onto plates and then add the chops and top with drippings

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