Ingredients
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1/2 cup prepared pesto, divided
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4 bone-in pork chops (about ½ inch thick)
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2 tbsp olive oil
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2 (12 oz) pkgs cauliflower rice
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4 tbsp (1/2 stick) butter
Steps
1
Preheat oven to 425°F. To a large bowl, add ¼ cup prepared pesto
2
Add the pork to bowl with pesto. Mix until well coated. Season pork with salt and pepper.
3
In a 12-inch cast-iron skillet, heat the oil on medium-high. Cook pork chops 2–3 min. per side, until golden brown. Place in the oven and bake 8–10 min., until an instant read thermometer reads 145°F.
4
Meanwhile, in a large microwave-safe bowl, combine the cauliflower with 2 tbsp water and butter. Cover and microwave 4 min., until tender.
5
Season cauliflower with salt. Mash until mostly smooth. Serve pork over cauliflower and top with remaining ¼ cup pesto.
