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Pan-Fried Pork Chops with Sautéed Carrots & Cauliflower Mash.

  • 6 medium
  • 2 medium heads
  • 4
    pork chops, bone-in
    black pepper
    butter, unsalted
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    2 medium heads cauliflower
    6 medium carrots
  • 2
    Fill a medium saucepan about halfway with hot water (from the tap); bring to a boil.
  • 3
    Trim off and discard the stem ends and leaves of the cauliflower; cut the heads into large florets and thinly slice the stem portions. Transfer to a medium bowl and set aside.
  • 4
    Preheat a skillet over medium-high heat.
  • 5
    While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season generously with salt and pepper on both sides.
    4 pork chops, bone-in
    1 tsp salt
    ½ tsp black pepper
  • 6
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 7
    Place the pork chops in the skillet and sear until they develop a nice crust, 2 to 3 minutes per side. Then, reduce the heat to medium and cook the chops, flipping occasionally, until they are cooked through (test using a thermometer or cut into a chop with a knife), another 3 to 5 minutes. Once done, transfer the chops to a plate and cover with foil to keep warm.
  • 8
    Once the water in the saucepan is boiling, add the cauliflower. Bring to a boil again, then cook until the cauliflower is tender, 6 to 8 minutes. Once done, drain the cauliflower in a colander, then return back to the saucepan and cover to keep warm.
  • 9
    While the pork chops cook, peel the carrots, then trim off the ends; discard the peels and trimmings. Cut the carrots into ¼-inch-thick rounds at a 45° angle.
  • 10
    Once the pork chops have been transferred, add the carrots to the skillet and season with salt and pepper. Cook, stirring occasionally, until the carrots are tender, 6 to 8 minutes. Once done, remove the skillet from the heat.
    ½ tsp salt
    ¼ tsp black pepper
  • 11
    Add butter, salt, and pepper to the cauliflower; mash with a potato masher (or blend with a hand blender for a smoother consistency).
    4 tbsp butter, unsalted
    ½ tsp salt
    ¼ tsp black pepper
  • 12
    To serve, divide the cauliflower mash, carrots, and pork chops between plates. Enjoy!