Blue Cheese Pork Medallions with Cauliflower Mash
Blue Cheese Pork Medallions with Cauliflower Mash
Ingredients
For the Pork:
- 2 6-oz boneless pork chops
- ½ t dried thyme
- ½ t dried rosemary
- ½ t dried oregano
- ¼ t sea salt
- 1 T grass-fed butter
- ¼ cup heavy cream
- 2 T crumbled blue cheese
For the Cauliflower Mash:
- ½ head cauliflower cut into florets
- 1 T sour cream
- 1 T grated Parmesan cheese
- 1 garlic clove minced
- Sea salt to taste
- 1 green onion chopped
Instructions
Make the Pork:
- Rub the pork chops with the dried herbs and sea salt.
- In a large skillet, melt the butter over medium-high heat.
- Add the pork chops and cook for 4 to 5 minutes on each side, or until cooked through. Remove the chops from the heat and keep warm.
- Add the heavy cream to the skillet. Bring to a simmer and then add the blue cheese. Cook for 2 minutes, or until the cheese melts and the cream thickens.
Make the Cauliflower Mash:
- Meanwhile, in a large pot, cover the cauliflower with water and bring to a boil. Cover the pot and simmer for 5 to 7 minutes, or until the florets are soft.
- Drain the water and transfer the cauliflower to a blender.
- Add the sour cream, Parmesan, and garlic. Blend until combined. Season to taste with sea salt. Mix in the green onion.
- Spoon the blue cheese sauce over the pork and serve with the cauliflower mash.
Nutrition
Calories: 529kcalCarbohydrates: 13gProtein: 44gFat: 34gFiber: 5gSugar: 5g
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