Simple Supper – Pork Chops

Sometimes the best food is simple food.  These pork chops sauted in sage butter on a bed of pureed cauliflower are simple to make and simply delicious!With only a few ingredients and a little time you can have a spectacular and yummy dinner this weekend or night of the week.  Great food, family, friends, good times…..all a part of having an abundant life filled with love and joy 🙂

Sage Pork Chops with Pureed Cauliflower

1 pork chop per person
1 tablespoon of butter per chop
olive oil
salt and pepper
fresh sage leaves

1 head of cauliflower cut into small pieces
1 clove garlic
1/2 stick of butter
2 tablespoons of cream
salt and pepper

Preheat oven to 400 degrees.  Melt butter and a little olive oil in a pan over medium heat.  Salt and pepper the chops.  Brown the pork chops on the first side over medium high heat.  Add a bit of butter and sage leaves to the uncooked side and flip to brown the second side.  Place in the oven for about 15 minutes for 1″ thick chops.  Adjust the time more or less depending on the thickness of the pork chops.  Be careful not to overcook as pork chops are very lean and will tend to be dry if overcooked. Also remember that once you remove the chops from the oven you need to let them rest for about 5 minutes before serving.  The meat will continue cooking internally even after they come out of the oven, so cook until just almost done as they will finish cooking as the are resting.

While the pork chops are in the oven, place the cauliflower florets in a pan just covered with water.  Add 2 tsp. of salt and a chopped clove of garlic.  Boil water and cook cauliflower until it is fork tender but not mushy.  Drain excess water and place in a food processor with butter and cream and some additional salt and a generous amount of black pepper.  Puree in the food processor.  Taste and adjust seasoning.  The consistency and texture of the cauliflower will be similar to thin mashed potatoes.

Place a large serving spoonful of puree on your dinner plate, and top with a pork chop.  Drizzle with some of the pan juices and pieces of the crunchy saluted sage leaves.

Supper is served!