Bacon & Mushroom Smothered Pork Chops (Meal Kit)
Bacon & Mushroom Smothered Pork Chops
With Garlic Mashed Cauliflower and Spinach salad w/ Lemon Basil dressing
Red bell pepper
1 Prepare Dressing
Add lemon juice, ½ of the lemon zest, ¼ cup olive oil, mustard, stevia 1/3 of garlic, oregano, pinch of salt and pepper in a bowl and whisk together with fork until well combined and a slightly thick and opaque dressing is achieved. Add more salt and pepper to taste.
2 Make Salad
In a large bowl add Spinach, Tomatoes, cucumber, red onion, bell peppers, and walnuts. Set aside in refrigerator until ready to serve.
3 Boil Water
Put a pot of water on to boil.
4 Cook Pork Chops
Meanwhile, Chop bacon into smaller bites. In a large skillet, cook on medium heat until the bacon is cooked. Remove bacon from the pan to a plate, leaving the fat in. Season pork chops with salt and pepper. In the same pan, on medium-high heat, cook pork chops 4 minutes on each side in bacon fat, until nicely seared. Reduce heat to medium midway through cooking. Remove the pork chops to a plate from the pan.
5 Make Sauce
6 Boil Cauliflower
Add Cauliflower to boiling water. Cook until very tender, about 10 minutes.
7 Prepare Broth
Boil a cup of water and dissolve chicken bouillon cube.
8 Mash Cauliflower
Drain the cauliflower and quickly dry with paper towels. Place back into the pot and add the chicken stock ½ Tbsp olive oil, yogurt and remaining garlic. Mash until it is smooth. If you have a food processor, you can add the ingredients and process until smooth. Stir in a pinch of salt and pepper and the remainder of the chopped rosemary, serve immediately.
Toss the salad with the dressing until it is well coated and serve.