TwentyGrams
Menu

TwentyGrams › Recipes › Pan-Roasted Pork Chops with Garlic-Mushroom Cream, Cauliflower–Parmesan Purée and Wilted Spinach

Pan-Roasted Pork Chops with Garlic-Mushroom Cream, Cauliflower–Parmesan Purée and Wilted Spinach

4 servings · 4.9 g net carbs

4.9g Net carbs 52.5g Fat 60.5g Protein 747 kcal

4.9g Net carbs · 52.5g Fat · 60.5g Protein · 747 kcal

Pan-Roasted Pork Chops with Garlic-Mushroom Cream, Cauliflower–Parmesan Purée and Wilted Spinach

4.9 g net carbs  ·  1 hr  ·  hard

P 60.5 g  ·  F 52.5 g  ·  747 kcal

Rate this recipe
Rate this recipe
1 hr
hard

TwentyGrams is a keto tracker that logs recipes like this one in a tap. It launches soon.

Join the waitlist

Substitutions, technique, equipment, scaling — ask about any recipe in the TwentyGrams app.

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 40 min  ·  total 1 hr  ·  difficulty hard

Pan-seared and oven-finished pork chops develop a golden crust while a garlic and heavy cream pan sauce reduces with cremini mushrooms and lemon juice. A smooth cauliflower purée is simmered, blended with butter and grated parmesan cheese, and finished with lemon juice for brightness. Baby spinach is quickly wilted in the pork pan so it picks up fond and joins the mushrooms as a warm garnish. Crushed pork rinds are scattered over the purée to add a crunchy, savory contrast while parsley and rosemary brighten the plate.

Ingredients

  • pork chops720 g
    Pork, Chop, lean and fat eaten
  • cauliflower120 g
    Cauliflower, Raw
  • cremini mushrooms160 g
    Mushroom, Crimini
  • baby spinach120 g
    Spinach, Baby
  • butter80 g
    Butter, Salted
  • olive oil30 ml
  • heavy cream80 ml
    Cream, Heavy
  • grated parmesan cheese30 g
    Cheese, Parmesan, dry grated
  • garlic8 g
    Garlic, Raw
  • parsley8 g
  • rosemary4 g
  • thyme2 g
  • salt8 g
    Salt, Table
  • black pepper4 g
    Spices, Pepper, black
  • pork rinds40 g
    Snacks, Pork skins, plain
  • lemon juice20 ml
    Lemon juice, Raw

Equipment

  • 12-inch skillet
  • ovenproof skillet
  • blender
  • baking sheet
  • instant-read thermometer

Method

  1. Preheat the oven to 180°C (350°F).
  2. Pat the pork chops dry, season with salt and black pepper, and sear in an ovenproof skillet in olive oil over medium-high heat until well browned on both sides, then transfer the skillet to the oven to finish roasting until just cooked through; remove the chops and let them rest while finishing the pan components.
  3. Meanwhile, trim and halve the cremini mushrooms and sauté them in butter with minced garlic, rosemary and thyme until they release their moisture and brown; add lemon juice and a splash of heavy cream and reduce the sauce until it thickens slightly and coats the mushrooms.
  4. Break the cauliflower into florets and simmer in water until tender, drain thoroughly, then blend in a blender with butter, heavy cream, grated parmesan cheese, salt and a little lemon juice until completely smooth and silky.
  5. Heat a clean skillet, crush the pork rinds and toast them briefly until they crisp and deepen in color, then pulse them into a coarse crumb and reserve.
  6. Return the pork skillet to medium heat, add a knob of butter and sweep the fond, then quickly wilt the baby spinach in the pan so it absorbs the mushroom pan sauce and seasoning.
  7. Plate by spooning the cauliflower–parmesan purée, topping with a pork chop, arranging mushrooms and wilted spinach alongside, finishing with a sprinkle of toasted pork-rind crumb and chopped parsley.
Preheat the oven to 180°C (350°F).

Tips

Pro tip

  • Dry the pork chops thoroughly before searing to improve crust formation.
  • Steam the cauliflower just until tender to keep the purée silky rather than grainy.
  • Pulse the cauliflower and dairy in short bursts with the blender to control texture.

Frequently asked questions

Can I use pork loin instead of pork chops?
Yes. Pork loin will work but it is leaner than pork chops, so roast it for a slightly shorter time and watch the internal temperature to avoid drying; the pan sauce and butter in the purée help compensate for the lower fat.
What can I use instead of olive oil for searing?
Use avocado oil instead of olive oil for higher smoke resistance; searing behavior is similar but the pan may tolerate a slightly hotter initial heat without smoking.
My cauliflower purée is grainy, how do I fix it?
Re-blend the purée with additional melted butter or a splash more heavy cream and blend longer until fully smooth; straining through a fine sieve after blending will remove any remaining small granules if needed.
The pork chops turned out dry, what went wrong?
They were likely overcooked or not rested; reduce oven time and check with an instant-read thermometer, then rest the chops before slicing so juices redistribute into the meat.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.9g Net carbs 4% 45% 51%
Net carbs Fat Protein
4.9 gNet carbs
60.5 gProtein
52.5 gFat
2.4 gFiber
747Calories

Net carbs: 7.3 g total carbohydrate minus 2.4 g fiber = 4.9 g.

Electrolytes

Na1873 mgSodium
K1270 mgPotassium
Mg94 mgMagnesium

Minerals

Calcium
149 mg
Iron
2.30 mg
Magnesium
94 mg
Phosphorus
598 mg
Potassium
1270 mg
Zinc
4.48 mg
Copper
0.350 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
1.202 mg
Riboflavin (B2)
0.755 mg
Niacin (B3)
17.18 mg
Pantothenic acid (B5)
—
Vitamin B6
1.320 mg
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

358.2 g per serving

10 figures are unavailable. Nothing was estimated in its place.

More Dinner Recipes

Reviews

No reviews yet.

Loading…

Published 21 October 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.