Pork shoulder chops with cauliflower au gratin

Dig into "satisfaction guaranteed." Creamy, cheesy cauliflower, nestled next to that old standby, a pork shoulder chop. Unpretentious. Comforting. Easy on the eyes. They go together like boots and jeans.

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Ingredients

• 2 lbs pork shoulder chops or 6 pieces
• 2 tbsp butter
• salt and pepper

Cauliflower au gratin

• 2 lbs cauliflower
• 2 cups (8 oz.) shredded cheddar cheese
• 7 oz. (4⁄5 cup) cream cheese
• 2⁄3 cup heavy whipping cream
• 3 oz. leeks, finely chopped
• 51⁄3 oz. bacon, diced (optional)
• 1 garlic clove or garlic powder
• salt and pepper

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Break the cauliflower into florets and boil in lightly salted water for about 5 minutes. Drain and set aside.
3. Fry bacon until crisp. Reserve, including the fat.
4. Mix together the cream cheese, cream, and most of the grated cheese. (Reserve around 1/4 of both the cheddar and the other cheese to use for the topping.)
5. Mix leeks into the cheese mixture. Add the cauliflower and bacon, preferably with the fat from frying. Add spices and season with salt and pepper to taste.
6. Pour into a greased baking dish and top it off with the reserved grated cheese. Place in oven for 25-30 minutes until the gratin is done.
7. While the gratin is baking, cook the chops. They can be fried (in the pan used for the bacon) or grilled. Season with salt and pepper and serve.

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