Dijon-Balsamic Pork Chops cheesy cauliflower mash, roasted broccoli & onion

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Step 1

-Preheat oven to 425 degrees. -Bring a medium pot of lightly salted water to a boil. -Cut broccoli into bite-size pieces if necessary. -Cut ends off red onion and discard peel. Halve lengthwise; cut half the onion (whole onion for 4 servings) lengthwise into strips, about ¼ inch thick.

Step 2

-Once water is boiling, add cauliflower “rice” to pot. Cook 12-14 minutes, or until very tender. -Turn off heat. Strain cauliflower; shake off excess water and return to pot. -Return pot to stovetop burner used to cook cauliflower. Let sit on warm burner 5 minutes, or until water evaporates from cauliflower.* (You’ll finish the cauliflower in Step 6.) **Letting the pot sit on the still warm (but turned off) burner ensures all the water evaporates before mashing the cauliflower.

Step 3

-Place broccoli and onion on a lightly oiled, foil-lined baking sheet. Drizzle with cooking oil. Season with salt and pepper. Stir to coat. Spread out in a single layer. -Roast 14-16 minutes, or until fork-tender, stirring halfway through.

Step 4

- Pat boneless pork chops dry with paper towels. Season with half the Tuscan heat spice (all for 4 servings), salt, and pepper. -Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add pork to hot pan. Sear 2-3 minutes on each side, or until lightly browned. -Transfer pork to a second lightly oiled, foil-lined baking sheet. Roast 5-7 minutes, or until fully cooked. -Transfer pork to a cutting board. Let rest at least 3 minutes.

Step 5

-Return pan used for pork to stovetop over medium heat. Add Dijon mustard, white balsamic vinegar, umami stock concentrate, and 2 tablespoons water (4 tablespoons for 4 servings). Stir to combine. Cook 2-3 minutes, or until reduced by half, stirring occasionally. -Add 1 tablespoon butter (2 tablespoons for 4). Stir until melted. Season with salt and pepper to taste.

Step 6

To pot with cauliflower, add white cheddar cheese, cream cheese, and 1 tablespoon butter (2 tablespoons for 4 servings). Season with ¼ teaspoon salt (½ teaspoon for 4) and a pinch of pepper. Mash with a potato masher (or fork) until smooth.

Step 7

-Cut pork chops into 5-7 slices each. -Divide cheesy cauliflower mash and roasted broccoli and onion between plates. Fan pork alongside. Drizzle Dijon-balsamic pan sauce over pork. Enjoy!

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