Ingredients (6 servings)
- 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 (200°C).
- 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.