The rather anaemic looking white stuff underneath the pork, I assure you this is down entirely to my lack of decent camera, is the cauliflower puree and it went beautifully with the salty pork.
serves 2
2 pork chops
salt and pepper
half a head of cauliflower
200ml whole milk
a splash of double cream
Really simple this one: Cook the cauliflower on low for 20 minutes in the milk, not allowing the milk to boil. Blend and reserve. Grill the pork on a really high heat, ensuring the pork is well seasoned. Add the double cream to the puree and gently re-heat. Serve however you like! So, so simple but if your meat is good quality it is delicious. I poured the juices from the pan over the top as well but you could make a bit more of a gravy. I had some broccoli on the side as well, from my organic riverford veg box