Green Chef

Swiss Cheese Pork Chops & Mashed Cauli

with Garlicky Green Beans & Red Onion Pan Sauce

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Let the pot sit on the still warm (but turned off) burner before mashing the cauliflower to ensure all excess water evaporates for creamier mashed cauli. Allow the pork to rest a few minutes after cooking for juicier results. If you upgraded your meal for more protein or veggies, increase batch size and allow extra cooking time.

Ingredients

6 oz Green Beans
0.25 oz Garlic
1 whole Red Onion
6.5 oz Cauliflower Rice
1 oz Cream Cheese
1 tsp Garlic, Thyme, and Paprika Seasoning
2 whole Boneless Pork Chops
1 oz Swiss Cheese
3 oz Seasoned Mushroom Broth
1 whole Umami Stock Concentrate
0 Cooking Oil
1 tbsp Butter
0 Salt
0 Pepper
0 Water

Tools

medium pot
medium sauté pan
large sauté pan
measuring spoons
strainer
potato masher
thermometer
cutting board
paper towels
fork

Click anywhere to see instructions →

Green Chef

Swiss Cheese Pork Chops & Mashed Cauli

with Garlicky Green Beans & Red Onion Pan Sauce

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

6 oz Green Beans
0.25 oz Garlic
1 whole Red Onion
6.5 oz Cauliflower Rice
1 oz Cream Cheese
1 tsp Garlic, Thyme, and Paprika Seasoning
2 whole Boneless Pork Chops
1 oz Swiss Cheese
3 oz Seasoned Mushroom Broth
1 whole Umami Stock Concentrate
0 Cooking Oil
1 tbsp Butter
0 Salt
0 Pepper
0 Water

Tools

medium pot medium sauté pan large sauté pan measuring spoons strainer potato masher thermometer cutting board paper towels fork

Mise en Place

Prepare vegetables

Trim stem ends off 6 oz of green beans (or 12 oz for 4 servings). Mince ¼ oz of garlic (or ½ oz for 4 servings). Cut ends off 1 whole red onion (or 2 whole for 4 servings), discard peel, quarter lengthwise, and cut one-quarter of the onion (half for 4 servings) lengthwise into strips, about ½ inch thick.

Gather ingredients and equipment

Measure out 6½ oz of cauliflower "rice" (or 13 oz for 4 servings), 1 oz of cream cheese (or 2 oz), 1 tsp of garlic, thyme & paprika (or 2 tsp), 2 (5 oz) boneless pork chops (or 4 (5 oz)), 1 oz Swiss cheese (or 2 oz), 3 oz seasoned mushroom broth (or 6 oz), and 1 whole umami stock concentrate (or 2 whole). Get out a medium pot, medium & large sauté pans, measuring spoons, strainer, potato masher, and thermometer.

Bring water to a boil

Fill a medium pot with water, add a pinch of salt, and bring to a boil for cooking the cauliflower "rice".

Pre-measure pantry ingredients

Set aside 1 tbsp (or 2 tbsp) of butter, cooking oil, and get salt & pepper ready for use during cooking.

Cooking Steps

Prep Ingredients

Bring a medium pot of lightly salted water to a boil. Trim stem ends off green beans. Mince ¼ oz garlic (½ oz for 4 servings). 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 ½ inch thick.

Make Mashed Cauliflower

Once water is boiling, add 6½ oz cauliflower "rice" (13 oz for 4 servings) 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 from cauliflower. Add 1 oz cream cheese (2 oz for 4 servings), half the garlic, thyme, and paprika, and 1 tablespoon butter (2 tablespoons for 4 servings). Season with ¼ teaspoon salt (½ teaspoon for 4) and a pinch of pepper. Mash with a potato masher (or fork) until smooth.

Season & Start Pork

Pat 2 (5 oz) boneless pork chops (4 (5 oz) for 4 servings) 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).

Finish Pork & Make Sauce

Sprinkle 1 oz Swiss cheese (2 oz for 4 servings) over pork. Add 3 oz seasoned mushroom broth (6 oz for 4 servings), 1 umami stock concentrate (2 for 4 servings), and 2 tablespoons water (4 tablespoons for 4 servings) 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.

Sauté Green Beans

Heat 1½ tablespoons cooking oil in a medium sauté pan (second large sauté pan for 4 servings) over medium heat. Add green beans to hot pan. Season with 1 teaspoon salt (½ teaspoon for 4) and a pinch of pepper. Cook 4-5 minutes, or until tender, stirring occasionally. Add garlic to pan. Cook 1-2 minutes, or until fragrant, stirring occasionally.

Plate Your Dish

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

← Click anywhere to see ingredients