2019-08-01_Men_s_Health_South_Africa

MH.CO.ZA/ August 2019 115

OLIVE OIL

1 E G G

½ CUP FINELY GRATED

PARMESAN

½ CUP ALMOND FLOUR

1 t ONION POWDER

FRESHLY MILLED

SALT AND PEPPER

1 t GARLIC POWDER

1 t DRIED HERBS

1 t PAPRIKA

2 LARGE PORK

CHOPS

1 BROWN ONION,

CUT INTO SLICES

FOR THE CRUMBED CHOPS

½ A HEAD OF

CAULIFLOWER

50ML MILK

1 T BUTTER

1 T CREAM CHEESE

FRESHLY MILLED SALT

FOR THE CAULI MASH

Pork Chops With Cauli Mash

2 Portions | 15 min prep | 30 min baking

WEDNESDAY NIGHT:

Crumbed Pork

Chops

1. Preheat the oven to
   180°C.


2. Place a sheet of foil
   on a baking tray and
   sprinkle olive oil over it.


3. Beat the egg in a
   small mixing bowl.


4. Mix the parmesan,
   almond flour, onion
   powder, freshly milled
   salt and pepper, garlic
   powder, dried herbs
   and paprika in a bowl,
   and sprinkle this
   mixture over a flat plate.


5. Dip the chops in
   the egg. Make certain
   they are properly
   covered, then dip
   them in the parmesan
   mixture, making sure
   they are covered on
   both sides.


6. Place the chops on

the baking tray and

bake them in the oven

for about 25 minutes,

until golden brown.

Grill the chops for

another 5 minutes

to make them nicely

crisp and brown.

Cauli Mash

1. While the chops are
   baking in the oven,
   steam the cauliflower
   until completely soft.


2. Once it’s ready,
   place the cauliflower in
   a pot and add the milk,
   butter, cream cheese
   and freshly milled salt
   and pepper.


3. Use a hand blender
   to mash the cauliflower
   until smooth.


4. Add the egg yolk,
   and quickly stir the
   cauliflower with a fork.
   5. Place the pot
   on the stove and
   heat the cauli mash
   over a low heat. Stir
   continuously. Turn off
   the heat and cover the
   pot with a lid to keep
   its contents warm.

Caramelised Onion

1. Fry the onion in olive
   oil until it caramelises.

To Serve

Serve the chops on

a bed of cauli mash,

and spoon a generous

portion of fried onion

on top.

Because this recipe

only makes two

servings, you’ll have

the moussaka you

pre-portioned for

lunch on Thursday.

W

E

D

N

ES

DA

Y^ NIGH

T

:

PO

RK CHOPS

&

C

A

U

L

I

Day.

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