Pork shoulder chops with cauliflower au gratin

Ingredients

• 2 lbs pork shoulder chops or 6 pieces
• 2 tbsp butter
• salt and pepper

Cauliflower au gratin

• 2 lbs cauliflower
• 2 cups (8 oz.) shredded cheddar cheese
• 7 oz. (⁴⁄₅ cup) cream cheese
• ²⁄₃ cup heavy whipping cream
• 3 oz. leeks, finely chopped
• 5¹⁄₃ oz. bacon, diced (optional)
• 1 garlic clove or garlic powder
• salt and pepper

 

Instructions

• Preheat your oven to 400°F
• Break the cauliflower into florets and boil in lightly salted water for about 5 minutes. Drain and set aside.
• Fry bacon until crisp. Reserve, including the fat.
• Mix together the cream cheese, cream and most of the grated cheese. (Reserve around 1/4 of both the cheddar and the other cheese to use for the topping.)
• Mix leeks into the cheese mixture. Add the cauliflower and bacon, preferably with the fat from frying. Add spices and season with salt and pepper to taste.
• Pour into a greased baking dish and top it off with the reserved grated cheese. Place in oven for 25-30 minutes until the gratin is done.
• While the gratin is baking, cook the chops. They can be fried (in the pan used for the bacon) or grilled. Season with salt and pepper and serve.