Recipe · 40 min
Pan-Fried Pork Chops with Sautéed Carrots & Cauliflower Mash
- 40 min
- 2–6 servings
- 617 kcal / serving
Juicy pork chops form a brown crust while tender carrots and a creamy cauliflower mash balance the plate. This weeknight-friendly pairing comes together in about 40 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 3 mediumcarrots
- 1 medium headcauliflower
- 2pork chops, bone-in
From the pantry: black pepper, butter, unsalted, salt, virgin coconut oil
Cookware
aluminum foil · chef's knife · colander · cutting board · measuring spoons · medium saucepan · mixing bowls · potato masher · stainless steel or cast iron skillet · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops · cauliflower
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 3 mediumcarrots
- 1 medium headcauliflower
Meat & seafood
- 2pork chops, bone-in
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 3 medium | 6 medium | 9 medium |
| cauliflower | 1 medium head | 2 medium heads | 3 medium heads |
| pork chops, bone-in | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Pat the pork chops dry and season them on both sides with salt and pepper.
- Heat a skillet over medium-high and swirl in the coconut oil to coat.
- Sear the pork chops 2–3 minutes per side until browned, then lower the heat and continue cooking until they are just done; transfer to a plate and loosely cover with foil.
- While the chops rest, boil the cauliflower florets in a pot of salted water for 6–8 minutes until tender; drain and keep warm.
- Peel and trim the carrots, then cut them into ¼-inch rounds at a diagonal.
- In the same skillet, cook the carrots with a pinch of salt and pepper until tender, about 6–8 minutes.
- Mash the cauliflower with butter, salt, and pepper until smooth; add a splash of water if needed for desired consistency.
- To serve, divide the cauliflower mash, carrots, and pork chops onto plates and enjoy.
Two tips
- Prep the cauliflower and carrots up to a day ahead and store in the fridge for quicker finishing.
- If you have extra butter, melt a little into the cauliflower mash before serving for richer flavor.
Nutrition per serving
- Calories
- 617 kcal
- Protein
- 47 g
- Carbs
- 24 g
- Fat
- 38 g
- Fiber
- 9 g
- Sodium
- 267 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.