Crispy Pork Chops with Buttered Carrots & Cauliflower Mash
- Serves
- 4 servings
- Prep
- 13 min
- Cook
- 22 min
- Cost
- $16.50
- Nutrition
- 420 cal · 40g protein
- kid-favorite
🍳 2 pans · Picky-eater safe bet: raw veg on the side
Crispy Pork Chops with Buttered Carrots & Cauliflower Mash is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $17 in groceries. You'll need 2 pans, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Mashed potatoes (20 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- Potato masherDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/2 tsp black pepper
- 4 count boneless pork chops (6 oz each)
- 1 bag frozen cauliflower florets
- 1 lb carrots
- 4 tbsp butter
- 3 cloves garlic
- 2 tbsp vegetable oil
- 1 tsp salt
Steps
- Boil cauliflower in salted water 8–10 minutes until very tender; drain and return to pot, mash with 2 tablespoons butter, minced garlic, salt and pepper, cover to keep warm.
- Heat oil in a skillet over medium-high heat; season pork chops with salt and pepper, sear 5 minutes per side until golden and internal temperature reaches 145°F, transfer to a plate and rest 3 minutes.
- Peel carrots and slice into 1/4-inch coins. In the same skillet, melt remaining butter and sauté carrots over medium heat 6–8 minutes until tender-crisp, season with salt and pepper.
- Divide pork chops, carrots, and cauliflower mash among four plates and serve hot.
- Picky eaters can have the pork chop plain, with the carrots and mash on the side.
- Make ahead: slice carrots and mince garlic up to 2 days ahead and refrigerate; leftover mash reheats well.
On the side: Mashed potatoes (20 min)
2 lb yukon gold potatoes
- Peel and cut the potatoes into 2-inch chunks. Cover with cold salted water, bring to a boil and cook 15 minutes, until a fork slides in easily.
- Drain, then mash with a pat of butter and a splash of milk. Season with salt and pepper.
Nutrition per serving
- Protein
- 40 g
- Carbohydrates
- 16 g
- Fiber
- 3 g
- Sugar
- 6 g
- Fat
- 22 g
- Saturated fat
- 8 g
- Sodium
- 540 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Alex Bayev / Unsplash