Pork Chops with Cauliflower Puree & Rainbow Chard

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Pork Chops with Cauliflower Puree & Rainbow Chard

Pork Chops
Ingredients
2 boneless pork chops
Tone’s® Salt & Pepper, to taste
Tone’s® Granulated Garlic, to taste
Tone’s® Paprika, to taste
Oil

Make
•Season pork chops with salt, pepper, garlic and paprika.
•Place in skillet on medium-high heat with oil and fry until done.

Cauliflower Puree
Ingredients
1 head purple cauliflower
1 head yellow cauliflower
2 tablespoons sour cream
½ stick butter
½ cup heavy whipping cream
Fontina Cheese, grated & to taste

Make
•In a pot, boil water and add purple cauliflower and boil until soft. Remove purple cauliflower, set aside and boil yellow cauliflower until soft.
•Place both cauliflowers in blender and add the rest of ingredients. Blend until pureed.

Rainbow Chard
Ingredients
1 bunch rainbow chard
Tone’s® Salt & Pepper, to taste
Tone’s® Granulated Garlic, to taste

Make
•Place chard in a skillet and season to taste with salt, pepper and garlic. Cook on low heat until soft and wilted.

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