Walnut-Crusted Pork Chops With Cauliflower And Bechamel Sauce

1. 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. 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. 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. 4

   Meanwhile, heat the remaining oil in a large pan, add the cauliflower, and saute for 5 mins. Remove and keep warm.

5. 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. 6

   To serve, place the potatoes, cauliflower, and pork on a plate, and drizzle with sauce.

* Per serving · 4 servings · Values may vary.