Parmesan-Dijon Crusted Pork Chops with Chive Cauliflower Mash

Today is our high fat low carb day. I was at a loss at first as to what to cook today, until I remembered my husband Wayne always checking out a site called Peace, Love and Low Carb. I instantly went to the page he already had opened and found these recipes. I must say it came out better than I expected it too. Enjoy!!! :)

Parmesan-Dijon Crusted Pork ChopsΒ 

INGREDIENTS

  • Boneless Pork Loin Chops (I didn’t get these so I used the one with the bone)
  • 1 Cup Parmesan Cheese – Grated
  • 4 Tbs. Dijon Mustard
  • 2 Tbs. Spicy Brown Mustard
  • 2 Tbs. Olive Oil
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Oregano
  • 1/4 tsp. Dried Basil
  • 1/2 tsp. Thyme
  • 1/4 tsp. Italian Seasoning
  • Salt & Pepper

DIRECTIONS

  • Preheat oven to 400 Degrees
  • Season the pork chops on both sides with a little salt and pepper
  • In a shallow mixing bowl combine all of the seasoning, mustard,Β  and olive oil.
  • Coat both sides of the pork chops in the mustard mixture
  • Coat the mustard covered pork with Parmesan cheese on both sides
  • Bake at 400 Degrees for 20 minutes. If the top isn’t golden brown or crispy you can broil it on the top rack until it is crispy or golden brown

Chive Cauliflower Mash

INGREDIENTS

  • 1 Medium Head of Cauliflower
  • 3 Green Onions
  • 1/2 Cup of Parmesan – Grated
  • 2 Tbs. Butter
  • 2 Tbs. Horseradish
  • 1/3 Cup Sour Cream
  • 2 Tbs. Minced Garlic
  • Salt and Pepper

DIRECTIONS

  • Steam cauliflower in a covered pot in 1-2 inches of water – Steam until fork tender – About 15 minutes
  • Drain the water and leave the cauliflower in the hot pot.
  • Fork mash the cauliflower, add the rest of the ingredients, and mash until they are the consistency of mashed potatoes
Image

Ready to eat!!! :)

Hope you guys give this recipe a try, it was AWESOME!

About these ads

5 thoughts on “Parmesan-Dijon Crusted Pork Chops with Chive Cauliflower Mash

  1. Pingback: The "Eat More (or Moar) Fat" January Challenge - Page 184 | Mark's Daily Apple Health and Fitness Forum page 184

  2. Pingback: My Journey from Sugar Burner to Fat Burner - jenn26point2's Primal Journal - Page 227 | Mark's Daily Apple Health and Fitness Forum page 227

  3. Loved the porkchops! I’m going to give the mashed cauliflower a try tonight but it’s my first time. Did you cut the cauliflower into florets before steaming?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s