Tomahawk Pork Chop with mashed cauliflower


One of my favorite dishes as a kid was pork chops. They didn’t need a lot of frills or fancy seasoning. Just some salt pepper and a side of mashed potatoes. Usually they were roasted and I loaded mine up with salt. Fast forward a few years and I’m still eating pork chops, but now I usually grill them and due to cutting carbs I skip the mashed potatoes. However, I’m a big believer in mashed cauliflower. Especially the ones in this recipe.

First thing I do is start preparing the cauliflower. As we move into the fall season, cauliflower is starting to become available at the local farms and farm stands and that’s usually when I eat the most cauliflower. For this recipe I steam the cauliflower. Nothing fancy, just make sure the cauliflower is fork tender. Once tender, I will combine the cauliflower in a mixing bowl with 6 ounces of the port wine cheddar cheese and a 1/2 cup of almond milk. The port gives the cauliflower a great color and a unique taste. Sorry to be unfaithful mash potatoes, you’ll always be my first true love but my diet had to change.



Time to get those chops on the grill! I sprinkle salt and onion powder on them and that’s it.



Get a nice char on them.


Once brought up to 145 degrees F I will serve them with the cauliflower and some arugula. Huh, arugula. That green is another big change in my diet. What happened to good old fashioned Iceberg lettuce I ate as a kid?

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