Pork Chops With Breaded Cauliflower And Potato Risotto - cooking recipe

Ingredients

2 tbsp butter
1 None onion, peeled and finely diced
1 clove garlic, peeled and finely diced
1 1/3 lbs potatoes, peeled and cut into 1/2 inch cubes
2 cups vegetable stock
1 None small head cauliflower, outer leaves cut off
2 None eggs
1/3 cup heavy cream
1/2 cup breadcrumbs
1/3 cup all-purpose flour
1/3 cup clarified butter
8 None pork chops (about 3.5 oz each)
1 tbsp Dijon mustard
1/3 cup flat-leaf parsley, finely chopped
1.75 oz Parmesan, grated
None Pinch freshly grated nutmeg

Preparation

Heat 1 tbsp butter in a saucepan and saute the onion and garlic until translucent. Add the potatoes and season to taste. Cook for 15-20 mins, gradually adding the stock so that the potatoes are always covered with liquid.
Cook the whole cauliflower in boiling salted water for 10 mins. Drain and refresh with cold water. Cut into 1/2 inch-thick slices and pat dry.
Whisk together the eggs and half the cream and place in a shallow dish. Place the breadcrumbs and flour on separate plates. Coat the cauliflower slices first in the flour, then the egg mixture, then the breadcrumbs.
Melt 4 tbsp clarified butter in a frying pan and fry the cauliflower in batches for 1-2 mins on each side, until browned. Drain on paper towels.
Season the pork and thinly coat with the mustard. Heat 2 tbsp clarified butter in a frying pan and fry the pork for 2 mins on each side. Drain on paper towels.
Stir the parsley, Parmesan, 1 tbsp butter and remaining cream into the potatoes. Season and add nutmeg to taste. Serve with the pork and cauliflower.