Walnut Crusted Porkchop with Cauliflower "Risotto"

Serves 4


About this recipe:

A lower carb version of porkchop with risotto.

  • ½ cup walnuts
  • ½ cup shredded parmesan cheese
  • 2 eggs
  • 1 ½ lbs pork chops (6 oz, 6 oz, 6 oz, 6 oz portions)
  • 4 cups cauliflower
  • 1 shallots
  • 1 ½ tbsp butter
  • ½ cup mascarpone
  • 1 lemon
  • 3 ½ tbsp fresh thyme
  1. Preheat oven to 400° F (204° C). Grease or line a rimmed baking sheet.
  2. Finely chop walnuts. Combine in a shallow dish or bowl with 4 tbsp shredded parmesan, plus salt and pepper.
  3. In a separate dish, lightly beat egg. Pat pork chops dry; dip first in the egg, then the walnut mixture. Place on the prepared baking sheet. Bake 10 minutes, then flip and bake another 10 minutes, or until the center reaches 145 degrees F.
  4. Meanwhile, make the "risotto": Cut cauliflower into florets. Peel and coarsely chop shallots. Combine both in a food processor. Pulse until a rice-like texture forms. (Alternatively, grate on the large holes of a box grater.)
  5. Place cauliflower mixture in a microwave-safe bowl with the butter. Microwave 5 minutes, then stir in mascarpone. Microwave 1 minute more.
  6. Zest and juice lemon. Fold 2 tsp zest, 4 tsp juice, the thyme and remaining 4 tbsp parmesan into the cauliflower. Season with salt and pepper to taste.
  7. Enjoy pork chop over cauliflower "risotto."

Net carbs13g
Added sugar1g
Saturated fat2g