Pork Chops with Creamy Sage Sauce
with Cauliflower Mash
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
420 g
Pork Chops, bone-in
2 unit(s)
Green Onion
285 g
Cauliflower, florets
2 unit(s)
Garlic, cloves
7 g
Fresh Sage
237 mL
Cream
(Contains Milk)
1.5 tbsp
Dijon Mustard
(Contains Mustard)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
113 g
Shanghai Bok Choy
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
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. Strip sage leaves from stems, then finely chop.
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, and covered to keep warm. Set aside.
Meanwhile, pat pork dry with paper towels. Season with salt, pepper and half the sage. 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, remaining sage, 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 sage sauce over pork.
