pork chop with béchamel cauliflower casserole

2020-07-30

It had been several months since before Covid-19 that we last had pork chops. They are a cut I prefer to see for myself, rather than have someone else choose it for me.

The béchamel cauliflower casserole is also a rarity in my kitchen. We eat cauliflower most often steamed with or without sauce instead of as a casserole. This was one of those occasions, and it is a very nice combination indeed.

INGREDIENTS

This is what you need for 2 servings:

2 pork chops
olive oil
S&P
2 beefsteak tomatoes
1 cup rice / quinoa mix
béchamel cauliflower casserole

Pic1: pork chop, beefsteak tomato, quinoa rice, béchamel cauliflower casserole

Directions

2020-07-30

Pic2-4: preparation

Pic5-7: finishing up

Prepare the béchamel cauliflower casserole as described in recipe.
Cook the quinoa / rice mix as per instructions on the package.

2020-07-30

Pic8-10: served

Slice a beefsteak tomato and arrange on the plate.
Pan-fry the pork chops like a thin steak in olive oil until nicely brown, without cooking them completely dry. This was one of the few occasions that I did not add cheese, mustard or something else to the pan while cooking the pork chops. The casserole was already sauced enough.

Serve it all together and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org