Name: Lemon and Herb Pork Chops with Cauliflower Puree
Total time: 40 min
Yield: Serves 4
Ingredients: 1 large head cauliflower (3 pounds), florets cut into 1-inch pieces and core sliced thin; 1⁄2 cup plus 2 tablespoons chicken broth, divided; 8 tablespoons unsalted butter, divided; 2 teaspoons table salt, divided; 1 tablespoon grated lemon zest, divided, plus 1 tablespoon juice; 1 tablespoon chopped fresh thyme, divided; 1 teaspoon pepper; 4 (6- to 8-ounce) boneless pork chops, 3⁄4 to 1 inch thick, trimmed; 2 garlic cloves, minced

Time

40 minutes

Yield

Serves 4

Ingredients

Ingredient check list

1 large head cauliflower (3 pounds), florets cut into 1-inch pieces and core sliced thin

1⁄2 cup plus 2 tablespoons chicken broth, divided

8 tablespoons unsalted butter, divided

2 teaspoons table salt, divided

1 tablespoon grated lemon zest, divided, plus 1 tablespoon juice

1 tablespoon chopped fresh thyme, divided

1 teaspoon pepper

4 (6- to 8-ounce) boneless pork chops, 3⁄4 to 1 inch thick, trimmed

2 garlic cloves, minced

Why This Recipe Works

Cooking cauliflower with chicken broth and butter until it was completely tender made an ultrasmooth, velvety puree.

Before You Begin

You can also use a countertop blender to puree the cauliflower. We like to serve this meal with a green salad.

Instructions

Bring cauliflower, ½ cup broth, 3 tablespoons butter, and ¾ teaspoon salt to boil in large saucepan over high heat. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until cauliflower is tender, about 20 minutes. Process with immersion blender until smooth, about 2 minutes.

Combine 2 teaspoons lemon zest, 1½ teaspoons thyme, pepper, and remaining 1¼ teaspoons salt in small bowl. Rub zest mixture all over pork. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 140 degrees, 8 to 12 minutes. Transfer to carving board and tent with foil.

Cook garlic, 1 tablespoon butter, and remaining 1½ teaspoons thyme in now-empty skillet over medium heat until fragrant, about 30 seconds. Stir in remaining 2 tablespoons broth. Off heat, whisk in lemon juice and remaining 3 tablespoons butter and 1 teaspoon lemon zest until smooth. Stir in any accumulated pork juices. Slice pork and serve.