What’s Cooking With Kimberley – Peach Pork Chops & Cauliflower Mash

As summer comes to an end, it is time for some fun fall dishes that are healthy, delicious and a peachy change up from the usual meal. My peach pork chops and cauliflower mashed dish is low carb, gluten free and is absolutely mouthwatering! Cauliflower mash is a healthier alternative to mashed potatoes and mashed sweet potatoes, with less carbs and calories – yay! Using lean pork chops, robust flavor absorbing cauliflower and no shortage of garlic, the shining star of this dish would be the fresh peaches kicking up the flavor of this well rounded and flavorful fall meal.

Using the ingredients below, you have all you need to create some seriously tasty goodness in the comfort of your own home.


Loin Pork Chops:

  • 2 lean pork loin chops, bone in (4 to 6 ounces each)

*TIP: Some cuts of pork chops can be high in cholesterol-raising saturated fat and calories, but a lean pork chop, such as a sirloin or top loin chop, is the basis for a healthy meal. The tenderloin is the leanest cut of pork – as lean as a skinless chicken breast. Pork chops all come from the loin, and the most common chops you see in the butcher case are from the ribs and the loin. Nowadays, pork is bred to be quite lean and can be very easy to overcook. Thicker pork chops are more forgiving, so try to purchase double-cut pork chops (which are cut twice as thick as the thin ones).

  • 1/4tsp Kosher salt 
  • 1/4tsp ground black pepper
  • 1/4tsp dried rosemary
  • Olive oil spray
  • 3 peaches, pits removed, cut into 1/4-inch slices

*TIP: When buying peaches, make sure that they aren’t overly ripe as they will completely fall apart during the cooking process. Do not use ones that feel like baseballs, instead feel for peaches with a slight give and that are tender to the touch, so they maintain their sweetness.

  • 2 teaspoons zest from 1 lemon 
  • 2 tablespoons fresh juice from 1 lemon
  • 1 teaspoon Swerve
  • 1/2 teaspoon kosher salt
  • 1 tablespoon non-fat butter

Cauliflower Mash:

  • 1 medium-large head of cauliflower (about 10 cups cauliflower florets), already boiled, tender, and drained
  • 2 cloves garlic, minced & sautéed
  • 1 teaspoon sea salt
  • 2 sautéed shallots
  • 1/8 tsp pinch of kosher salt
  • 1/4 cup freshly grated parmesan cheese
  • ¼ cup freshly grated asiago cheese
  • 1/2 teaspoon ground pepper
  • ¼ Greek yogurt
  • 1/2 Tablespoon ghee or butter

*TIP: Ghee separates milk from fat, this butter substitute is lactose-free, making it better than butter!

Loin Pork Chops on The Skillet

Cooking the chops and peaches:

Season the pork chops generously with rosemary, salt and pepper, and leave in fridge overnight.

*TIP: Brining helps to keep the meat moist, adds extra flavor and offers buffer against overcooking. 

  • Spray your skillet with olive oil spray over high heat. Add the pork chops and cook until first side is nicely browned for about 4 to 6 minutes. Flip those chops and continue to cook until the internal temperature registers 155°F on an instant read thermometer, which is generally about 3 minutes longer. 
  • Lower heat to medium-low and add the peaches, lemon zest, swerve, lemon juice, and salt. Stir gently for about 2 minutes until the peaches begin to soften.
  • Cook, while of course scraping up any browned bits from the bottom of the pan and swirling the pan until butter is melted and incorporated into the sauce. Season to taste with salt and pepper. 

Stir peaches gently for 2 minutes in the pan

Cooking the Cauliflower Mash:

  • Heat a small pan over medium heat. Add 1 teaspoon ghee, minced garlic and a pinch of sea salt. Saute until garlic is tender and fragrant. Be careful not to burn the precious garlic!
  • Saute the shallots.
  • Place the tender and drained cauliflower in a large food processor.
  • Pour sautéed ghee or butter and garlic mixture into food processor and mix with cauliflower until smooth. Add another 1/2 Tablespoon ghee or butter, parmesan cheese, salt, pepper and shallots to processor. Process until cauliflower is smooth.
  • Transfer processed cauliflower to a bowl and fold in the Greek yogurt. 

Prepared Peach Pork Chops & Cauliflower Mash

Serving up that peachy, pork chop, cauliflower goodness:

  • Divide the finished cauliflower mash, pork chops and peaches amongst each plate.
  • Pour the pan juices on top.
  • Serve immediately and enjoy!

I hope you enjoy my peach pork chops & cauliflower mash dish! This is a great dish to hook your friends and family on cauliflower as a better alternative to mashed potatoes, just like our friend Dr. Steve 😉. 

Tune in to Doctor & The Diva weekdays to see more What’s Cooking With Kimberley and check our blog every Friday after the episode to see the full recipe!

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