Herb-Roasted Pork Chops with Cauliflower Mash

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Juicy pork chops seared with fresh herbs, served atop a creamy cauliflower purée for a satisfying low-carb meal. This American-inspired keto recipe (low-carb), ready in about 35 minutes, pairs bone-in pork chops, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (1-inch thick) bone-in pork chops
• 2 tbsp olive oil
• 1 tbsp minced fresh rosemary
• 2 cloves minced garlic
• 1 large head (about 1 lb) cauliflower
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Pat pork chops dry with paper towels, then season both sides with 1/4 tsp salt and 1/8 tsp pepper.
2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear pork chops for 3 minutes per side until golden brown, then transfer skillet to oven and roast for 12 minutes.
3. Step 3: While pork cooks, cut cauliflower into florets, then steam for 10 minutes until fork-tender. Transfer to blender with butter, cream, remaining salt, pepper, and garlic; blend until smooth, adding 1 tbsp water if too thick.
4. Step 4: Slice pork chops, spoon cauliflower mash onto plates, and drizzle with pan juices from the skillet.