Pork Chops with Creamy Chive Sauce
and Cauliflower Mash and Garlicky Bok Choy
Whether you're giving keto a go for the first time, or have been following it for a while, this recipe is sure to satisfy. Simple to cook and full of flavour, it's bound to become a favourite in no time.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
4 pièce(s)
Côtelettes de porc, avec os
2 pièce(s)
Oignons verts
285 g
Chou-fleur, en fleurons
2 pièce(s)
Gousses d'ail
7 g
Ciboulette
237 ml
Crème
(Contient: Lait)
1.5 cc
Moutarde de Dijon
(Contient: Moutarde, Sulfites)
½ tasse(s)
Cheddar blanc, râpé
(Contient: Lait)
1 pièce(s)
Bok choy de Shanghai
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient: Lait)
0.13 cc
Sel*
0.13 cc
Poivre*
1 cs
Huile*
Ustensiles
Instructions
Before starting, wash and dry all produce. Thinly slice green onions. Peel, then mince or grate garlic. Cut bok choy into 1-inch pieces. Thinly slice chives.
Add cauliflower and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return cauliflower to the same pot, off heat. Cover to keep warm. Set aside.
Meanwhile, pat pork dry with paper towels. Season with salt and pepper.Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden-brown and cooked through, 6-8 min per side.**Transfer pork to a plate. Cover with foil to keep warm. Carefully wipe the pan clean.
Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then green onions, chives, Dijon and 3/4 cup (1 1/4 cups) cream. Season with salt and pepper. Cook, stirring often, until sauce thickens slightly, 2-3 min.
Meanwhile, heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add garlic. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.
Add cheese, 1 tbsp (2 tbsp) butter and remaining cream to pot with cauliflower. Using a potato masher, mash until creamy. Thinly slice pork. Divide pork, cauliflower mash and garlicky bok choy between plates. Spoon creamy chive sauce over pork.
If you've opted for double pork chops, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of pork chops. Work in batches, if necessary.
