Walnut-Crusted Pork Chops With Cauliflower And Bechamel Sauce Recipe

Name: Walnut-Crusted Pork Chops With Cauliflower And Bechamel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g whole small potatoes, peeled, larger ones halved; 1 None cauliflower, cut into small florets; 75 g white bread, torn into pieces; 5 sprigs thyme, leaves picked; 100 g walnuts; 100 g Gouda cheese, grated; 60 g butter, chilled; 4 tbsp olive oil; 800 g pork medallions; 30 g plain flour; 250 ml milk; 250 ml vegetable stock; Pinch None ground nutmeg; 6 sprigs parsley, leaves shredded

Servings: persons

800 g whole small potatoes, peeled, larger ones halved
1 None cauliflower, cut into small florets
75 g white bread, torn into pieces
5 sprigs thyme, leaves picked
100 g walnuts
100 g Gouda cheese, grated
60 g butter, chilled
4 tbsp olive oil
800 g pork medallions
30 g plain flour
250 ml milk
250 ml vegetable stock
Pinch None ground nutmeg
6 sprigs parsley, leaves shredded

1
Cook the potatoes in boiling salted water for 15-20 mins until tender. Drain and keep warm. Cook the cauliflower in boiling salted water for 5-7 mins until tender. Drain and refresh in cold water. Set aside.
2
Meanwhile, preheat the oven to 400u00b0F. Put the bread into a food processor with the thyme, walnuts, cheese and 2 tbsp of the cold butter. Pulse until you have a breadcrumb mix. Set aside.
3
Heat 2 tbsp of olive oil in a large pan, add the pork, and cook for 1-2 mins each side (you may need to do this in batches). Transfer to a baking sheet and gently press the breadcrumb mixture on top of each one. Bake for 10-12 mins.
4
Meanwhile, heat the remaining oil in a large pan, add the cauliflower, and saute for 5 mins. Remove and keep warm.
5
To make the Bechamel sauce, melt the remaining butter in a saucepan, add the flour and cook for 1-2 mins. While continually stirring, add the milk and vegetable stock. Bring to a boil, then reduce the heat, and simmer until thickened. Stir in the nutmeg and parsley. Season to taste with salt and freshly ground black pepper.
6
To serve, place the potatoes, cauliflower, and pork on a plate, and drizzle with sauce.

1227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 800 g whole small potatoes, peeled, larger ones halved, 1 None cauliflower, cut into small florets, 75 g white bread, torn into pieces, 5 sprigs thyme, leaves picked, and more.

Yes, Walnut-Crusted Pork Chops With Cauliflower And Bechamel Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Walnut-Crusted Pork Chops With Cauliflower And Bechamel Sauce

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