Tuscan Crema Pork Chop with Asiago cauliflower

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Step 1

Cut cauliflower into bite-sized pieces. Mince chives. Pat pork chops dry. Season both sides with garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper.

Step 2

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork to hot pan. Cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Remove from burner. Rest, 3 minutes. While pork cooks, continue recipe.

Step 3

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cauliflower, garlic salt, a pinch of pepper, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer. Once simmering, cover and cook until water is mostly evaporated and cauliflower is tender, 3-5 minutes. Uncover and stir often until slightly browned, 2-4 minutes. Remove from burner. While cauliflower cooks, continue recipe.

Step 4

In a mixing bowl, combine creme fraiche and softened butter (to taste). Set aside. Plate dish as pictured on front of card, topping pork with crema (to taste). Garnish cauliflower with cheese and chives. Bon appétit!

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