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
- Preheat the oven to
180°C. - Place a sheet of foil
on a baking tray and
sprinkle olive oil over it. - Beat the egg in a
small mixing bowl. - 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. - 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. - 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
- While the chops are
baking in the oven,
steam the cauliflower
until completely soft. - Once it’s ready,
place the cauliflower in
a pot and add the milk,
butter, cream cheese
and freshly milled salt
and pepper. - Use a hand blender
to mash the cauliflower
until smooth. - 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
- 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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