Pork Chops with Mushrooms and Cauliflower Mash

A delectably scrumptious new way to enjoy pork chops.

Mashed cauliflower makes a delicious—and healthier—alternative for potatoes. In fact, we loved so much, it will be our new "go to" side dish.

Ingredients:

4 bone-in pork chops (1" thick)

Kosher salt

Freshly ground black pepper

4 Tablespoons butter, divided

1 Tablespoon extra-virgin olive oil

3/4 teaspoon ground thyme (or 1 tablespoon fresh)

16 oz. baby bella mushrooms, sliced

3 cloves garlic, minced

1 cup chicken stock

2 Tablespoons heavy cream

1/4 cup freshly chopped parsley, plus more for garnish

1 large head cauliflower, cut into florets

1/4 cup whole milk

1/4 cup freshly grated Parmesan

Directions:

Season 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.

Add thyme and mushrooms to skillet and cook 2 to 3 minutes without stirring, then add garlic and season with salt and pepper. 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.

In 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 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.