Layered pork chops with cauliflower
With steamed rice
Ingredients
- 6 slices of pork chop (boneless)
- 1 large head of cauliflower
- 450 g sour cream (Hungarians call it tejföl)
- 2 eggs
- 100 g cheese
- 1 tablespoon olive oil
- salt
- 2 pinches freshly ground black pepper
- 2 pinches dried, crumbled marjoram
Side dish
- 6 servings of jasmine rice (I calculated 50 grams per serving when measured dry)
Instructions
- Clean the cauliflower and cut it into florets. Place them in a pot, cover halfway with water, add salt, and steam until crisp. When ready, remove and set aside.
- Cut off any remaining bones and fatty parts from the pork chops, if necessary. Wash them and pat them dry with a paper towel.
- Pound the meat until it’s thin
- Cut the edges half a centimeter and lightly score the meat in two places. This will prevent the edges of the meat from curling up during cooking. Season with salt and pepper. Drizzle with olive oil.
- Fry both sides in a grill pan until golden brown, then remove and place in a heatproof dish.
- Crack 2 whole eggs into a deep plate. Season with salt and sprinkle with marjoram. Beat with a fork as if you were making scrambled eggs. Add the sour cream and mix thoroughly.
- Place the cauliflower florets on top of the meat and pour over the sour cream and egg mixture.
- Sprinkle grated cheese on top.
- Bake in an oven preheated to 200°C (392°F) for approx. 30 minutes. After turning off the oven, leave the meat inside for another 15 minutes to make it tender.
- Serve with steamed jasmine rice.
Calories and macros
1 serving
Energy: 490 calories
Protein: 30 grams
Carbohydrates: 45 grams
Fat: 20 grams