Lemon and Herb Pork Chops with Cauliflower Puree
By Jessica RudolphPublished on September 3, 2024
Time
40 minutes
Yield
Serves 4
Ingredients
1 large head cauliflower (3 pounds), florets cut into 1-inch pieces and core sliced thin1⁄2 cup plus 2 tablespoons chicken broth, divided8 tablespoons unsalted butter, divided2 teaspoons table salt, divided1 tablespoon grated lemon zest, divided, plus 1 tablespoon juice1 tablespoon chopped fresh thyme, divided1 teaspoon pepper 4 (6- to 8-ounce) boneless pork chops, 3⁄4 to 1 inch thick, trimmed2 garlic cloves, minced
Before You Begin
You can also use a countertop blender to puree the cauliflower. We like to serve this meal with a green salad.
Instructions
- Bring cauliflower, ½ cup broth, 3 tablespoons butter, and ¾ teaspoon salt to boil in large saucepan over high heat. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until cauliflower is tender, about 20 minutes. Process with immersion blender until smooth, about 2 minutes.
- Combine 2 teaspoons lemon zest, 1½ teaspoons thyme, pepper, and remaining 1¼ teaspoons salt in small bowl. Rub zest mixture all over pork. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 140 degrees, 8 to 12 minutes. Transfer to carving board and tent with foil.
- Cook garlic, 1 tablespoon butter, and remaining 1½ teaspoons thyme in now-empty skillet over medium heat until fragrant, about 30 seconds. Stir in remaining 2 tablespoons broth. Off heat, whisk in lemon juice and remaining 3 tablespoons butter and 1 teaspoon lemon zest until smooth. Stir in any accumulated pork juices. Slice pork and serve.
Time
40 minutesYield
Serves 4Ingredients
1 large head cauliflower (3 pounds), florets cut into 1-inch pieces and core sliced thin
1⁄2 cup plus 2 tablespoons chicken broth, divided
8 tablespoons unsalted butter, divided
2 teaspoons table salt, divided
1 tablespoon grated lemon zest, divided, plus 1 tablespoon juice
1 tablespoon chopped fresh thyme, divided
1 teaspoon pepper
4 (6- to 8-ounce) boneless pork chops, 3⁄4 to 1 inch thick, trimmed
2 garlic cloves, minced
Ingredients
1 large head cauliflower (3 pounds), florets cut into 1-inch pieces and core sliced thin
1⁄2 cup plus 2 tablespoons chicken broth, divided
8 tablespoons unsalted butter, divided
2 teaspoons table salt, divided
1 tablespoon grated lemon zest, divided, plus 1 tablespoon juice
1 tablespoon chopped fresh thyme, divided
1 teaspoon pepper
4 (6- to 8-ounce) boneless pork chops, 3⁄4 to 1 inch thick, trimmed
2 garlic cloves, minced
Ingredients
1 large head cauliflower (3 pounds), florets cut into 1-inch pieces and core sliced thin
1⁄2 cup plus 2 tablespoons chicken broth, divided
8 tablespoons unsalted butter, divided
2 teaspoons table salt, divided
1 tablespoon grated lemon zest, divided, plus 1 tablespoon juice
1 tablespoon chopped fresh thyme, divided
1 teaspoon pepper
4 (6- to 8-ounce) boneless pork chops, 3⁄4 to 1 inch thick, trimmed
2 garlic cloves, minced
Why This Recipe Works
Cooking cauliflower with chicken broth and butter until it was completely tender made an ultrasmooth, velvety puree.
Before You Begin
You can also use a countertop blender to puree the cauliflower. We like to serve this meal with a green salad.
Instructions
- Bring cauliflower, ½ cup broth, 3 tablespoons butter, and ¾ teaspoon salt to boil in large saucepan over high heat. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until cauliflower is tender, about 20 minutes. Process with immersion blender until smooth, about 2 minutes.
- Combine 2 teaspoons lemon zest, 1½ teaspoons thyme, pepper, and remaining 1¼ teaspoons salt in small bowl. Rub zest mixture all over pork. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 140 degrees, 8 to 12 minutes. Transfer to carving board and tent with foil.
- Cook garlic, 1 tablespoon butter, and remaining 1½ teaspoons thyme in now-empty skillet over medium heat until fragrant, about 30 seconds. Stir in remaining 2 tablespoons broth. Off heat, whisk in lemon juice and remaining 3 tablespoons butter and 1 teaspoon lemon zest until smooth. Stir in any accumulated pork juices. Slice pork and serve.
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