Pork Chops With Breaded Cauliflower And Potato Riso

Name: Pork Chops With Breaded Cauliflower And Potato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 1 None onion, peeled and finely diced; 1 clove garlic, peeled and finely diced; 1 1/3 lbs potatoes, peeled and cut into 1/2 inch cubes; 2 cups vegetable stock; 1 None small head cauliflower, outer leaves cut off; 2 None eggs; 1/3 cup heavy cream; 1/2 cup breadcrumbs; 1/3 cup all-purpose flour; 1/3 cup clarified butter; 8 None pork chops (about 3.5 oz each); 1 tbsp Dijon mustard; 1/3 cup flat-leaf parsley, finely chopped; 1.75 oz Parmesan, grated; None Pinch freshly grated nutmeg

Servings: persons

2 tbsp butter
1 None onion, peeled and finely diced
1 clove garlic, peeled and finely diced
1 1/3 lbs potatoes, peeled and cut into 1/2 inch cubes
2 cups vegetable stock
1 None small head cauliflower, outer leaves cut off
2 None eggs
1/3 cup heavy cream
1/2 cup breadcrumbs
1/3 cup all-purpose flour
1/3 cup clarified butter
8 None pork chops (about 3.5 oz each)
1 tbsp Dijon mustard
1/3 cup flat-leaf parsley, finely chopped
1.75 oz Parmesan, grated
None Pinch freshly grated nutmeg

1
Heat 1 tbsp butter in a saucepan and saute the onion and garlic until translucent. Add the potatoes and season to taste. Cook for 15-20 mins, gradually adding the stock so that the potatoes are always covered with liquid.
2
Cook the whole cauliflower in boiling salted water for 10 mins. Drain and refresh with cold water. Cut into 1/2 inch-thick slices and pat dry.
3
Whisk together the eggs and half the cream and place in a shallow dish. Place the breadcrumbs and flour on separate plates. Coat the cauliflower slices first in the flour, then the egg mixture, then the breadcrumbs.
4
Melt 4 tbsp clarified butter in a frying pan and fry the cauliflower in batches for 1-2 mins on each side, until browned. Drain on paper towels.
5
Season the pork and thinly coat with the mustard. Heat 2 tbsp clarified butter in a frying pan and fry the pork for 2 mins on each side. Drain on paper towels.
6
Stir the parsley, Parmesan, 1 tbsp butter and remaining cream into the potatoes. Season and add nutmeg to taste. Serve with the pork and cauliflower.

1095

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tbsp butter, 1 None onion, peeled and finely diced, 1 clove garlic, peeled and finely diced, 1 1/3 lbs potatoes, peeled and cut into 1/2 inch cubes, and more.

Yes, Pork Chops With Breaded Cauliflower And Potato Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pork Chops With Breaded Cauliflower And Potato Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions