Pan-Seared Rosemary Pork Chops with Roasted Garlic and Cauliflower Mash

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork chops infused with fresh rosemary, paired with creamy roasted garlic cauliflower mash for a hearty paleo meal. This American-inspired paleo recipe (low carb), ready in about 40 minutes, pairs bone-in pork chops, fresh rosemary, garlic cloves, peeled for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. 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.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 6 peeled garlic cloves and 4 cups cauliflower florets with 1 tbsp olive oil and 1/2 tsp sea salt on a baking sheet. Roast for 25 minutes until tender and golden at edges.
  2. Step 2: Meanwhile, pat dry 4 bone-in pork chops (6 oz each) and season both sides with 1 tsp sea salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh rosemary. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add pork chops to the skillet and sear for 4-5 minutes per side until crusty and cooked through (internal temp 145°F). Remove chops and let rest.
  4. Step 4: Transfer roasted cauliflower and garlic to a food processor. Add 1/4 cup full-fat coconut milk and 2 tbsp ghee. Pulse until smooth and creamy, adjusting salt to taste.
  5. Step 5: Serve pork chops atop a generous scoop of cauliflower mash, spooning any pan juices over the meat.

Related recipes