Ingredients
4 bone-in pork chops (1" thick)
kosher salt
Freshly ground black pepper
4 tbsp. butter, divided
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. freshly chopped parsley, plus more for garnish
1 large head cauliflower, cut into florets
1/4 c. whole milk
1/4 c. freshly grated Parmesan
Preparation
Step 1Season pork chops 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 until lightly browned, 4 minutes each side, then remove from heat and cover with foil to keep warm.Step 2Add thyme and mushrooms to skillet and cook 2 to 3 minutes without stirring, then 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, then stir in 1 tablespoon butter and chopped parsley.Step 3In a large pot of salted boiling 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. Step 4Serve mushrooms topped with cauliflower mash and pork chop. Pour any juice from pork chops over top and garnish with parsley.
