Publications
Partners
- - olive oil
- 1 - egg
- ½ cup - finely grated Parmesan cheese
- ½ cup - almond flour
- 1 teaspoon - onion powder
- - freshly ground salt and pepper
- 1 teaspoon - garlic powder
- 1 teaspoon - dried herbs
- 1 teaspoon - paprika
- 2 - pork chops
- 1 - brown onion, sliced in rings
- CAULIFLOWER MASH -
- ½ - head of cauliflower
- 50ml - milk
- 1 tablespoon - butter
- 1 tablespoon - cream cheese
- - freshly ground salt and pepper
- 1 - egg yolk
1 Preheat the oven to 180° C.
2 Place a sheet of foil on a baking tray and sprinkle with olive oil.
3 Beat the egg in a small mixing bowl.
4 Mix the Parmesan, almond flour, onion powder, freshly ground salt and pepper, garlic powder, dried herbs and paprika in a bowl and sprinkle over a plate.
5 Dip the chops in the egg. Make sure it is thoroughly covered on both sides, then place it in the plate with the Parmesan mixture.
6 Place the chops on the baking tray and bake in the oven for about 30 minutes until golden brown. Grill for the last 5 minutes to make it crispy.
7 While the chops are in the oven, steam the cauliflower until completely soft.
8 Place the cauliflower in a pot and add the milk, butter, cream cheese and freshly ground salt and pepper.
9 Mash using a handheld blender to desired consistency.
10 Add the egg yolk and stir quickly and thoroughly with a fork.
11 Place the pot on the stove and reheat over low heat. Stir continuously. Switch off the stove and place a lid on the pot to keep the cauliflower mash warm.
12 Finally, fry the onion in olive oil until it caramelises.
13 Serve the chops on a bed of cauliflower mash and spoon the onions on top.
