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Pork Chops with Sage and Cauliflower Gratin

  • Author: Lisa Lemkin
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4


  • Pork Chops – one per person
  • Sage – one leaf per cutlet
  • Cheddar Cauliflower – one head
  • Flour – 1 tablespoon
  • Cream – 1 cup
  • Swiss Cheese – 1/2 cup grated


  1. Salt and pepper both sides of your pork chops. Press a sage leaf onto each so it sticks.
  2. Heat a pan with a tiny bit of canola oil. When the pan is nice and hot, lay the chops in the pan sage side down, leaving them to cook for 5-8 minutes. Flip chops and cook for 5-8 more minutes on the other side.
  3. Cauliflower gratin
  4. Wash and cut your cauliflower into florets, then boil in salted water until fork tender.
  5. Drain, then lay out the florets in a casserole dish.
  6. Coat with cream, season with salt and pepper, then sprinkle grated cheese on top of the cream and bake at 400°F degrees until the top is colored, about 15-20 minutes.