Pan-Seared Pork Chops with Roasted Garlic Cauliflower

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork chops seared to golden perfection, served with tender cauliflower roasted in garlic and olive oil for a satisfying low-carb meal. This american-inspired keto (low-carb) ready in about 40 minutes pairs pork chops, olive oil, cauliflower for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat pork chops dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and cook for 5-6 minutes per side until golden brown and internal temperature reaches 145°F.
  3. Step 3: While pork cooks, toss 4 cups riced cauliflower, 4 minced garlic cloves, and 1 teaspoon dried thyme with 1 tablespoon olive oil. Spread on a baking sheet and roast at 400°F for 20 minutes until tender and golden.
  4. Step 4: Transfer pork chops to a plate and let rest for 5 minutes. Serve with roasted cauliflower.

Frequently asked questions

How long does Pan-Seared Pork Chops with Roasted Garlic Cauliflower take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Chops with Roasted Garlic Cauliflower?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork chops from drying out.

Can I substitute ingredients in Pan-Seared Pork Chops with Roasted Garlic Cauliflower?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Chops with Roasted Garlic Cauliflower for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Pork Chops with Roasted Garlic Cauliflower low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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