Bring a medium pot of lightly salted water to a boil. Trim stem ends off green beans. Mince garlic. Cut ends off red onion and discard peel. Quarter lengthwise; cut one-quarter of the onion (half the onion for 4 servings) lengthwise into strips, about ¼ inch thick.

Once water is boiling, add 6½ oz of cauliflower "rice" to pot. Cook 12–14 minutes, or until very tender. Turn off heat. Strain cauliflower; shake off excess water and return to pot. Return pot to stovetop burner used to cook cauliflower. Let sit on warm burner 5 minutes, or until water evaporates. Add 1 oz cream cheese, half the garlic, thyme and paprika spice blend, and 1 tablespoon butter. Season with ¼ teaspoon salt and a pinch of pepper. Mash with a potato masher or fork until smooth.

Pat 2 (5 oz) boneless pork chops dry with paper towels. Season with remaining garlic, thyme and paprika, salt, and pepper. Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add pork to hot pan. Sear 3–4 minutes on one side, or until lightly browned. Flip pork. Place onion strips around pork. Lightly season with salt and pepper. Sear 3–4 minutes, or until lightly browned (pork will finish cooking in the next step).

Sprinkle 1 oz Swiss cheese over pork. Add 3 oz seasoned mushroom broth, 1 umami stock concentrate, and 2 tablespoons water to pan with pork. Cook about 2 minutes, or until liquid has slightly reduced and pork is fully cooked, stirring onion mixture occasionally. Remove from heat. Transfer pork to a cutting board. Let rest at least 3 minutes.

Heat 1½ tablespoons cooking oil in a medium sauté pan over medium heat. Add green beans to hot pan. Season with ¼ teaspoon salt and a pinch of pepper. Cook 4–5 minutes, or until tender, stirring occasionally. Add remaining garlic to pan. Cook 1–2 minutes, or until fragrant, stirring occasionally.

Divide mashed cauliflower and garlicky green beans between plates. Place Swiss cheese pork chops over cauliflower. Spoon pan sauce over pork. Enjoy!