Pan-Fried Pork Chops with Sautéed Carrots & Cauliflower Mash
35 min2 servings
Seared bone-in pork chops served with buttery cauliflower mash and pan-sautéed carrots.
| prepPreheat skillet over medium-high heat | ||||||
| 3 medium carrots | Divide mash, carrots & pork chops between plates; serve | |||||
| salt | ||||||
| black pepper | ||||||
| 1 medium head cauliflower, cut into florets & stem sliced | Wash & dry produce; trim & cut cauliflower | Boil water; add cauliflower, cook 6–8 min | Drain cauliflower; return to saucepan | Mash cauliflower with butter, salt & pepper | ||
| salt | ||||||
| 2 pork chops, bone-in | Pat pork chops dry; season with salt & pepper | Add coconut oil to skillet; sear pork chops 2–3 min per side | Reduce heat to medium; cook pork chops 3–5 min until cooked through | Transfer pork chops to plate; cover with foil | ||
| black pepper | ||||||
| virgin coconut oil | ||||||
| salt | Peel & trim carrots; cut into 6-mm rounds at 45° angle | Add carrots to skillet; season with salt & pepper | Cook carrots, stirring occasionally, 6–8 min until tender | |||
| black pepper | ||||||
| butter, unsalted | ||||||
| salt | ||||||
| black pepper | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.