Pork chop with cauliflower puree

Not been blogging as often recently because I have been busy with work but I hope that I will have more time to tend to my rather flagging blogging soon.  Particularly as my lack of blogging means serious decline in readers which is the ultimate goal really.  I have cooked some fantastic things and just haven't had the chance to write about them and so I move on to the pork I ate this evening.

The rather anaemic looking white stuff underneath the pork, I assure you this is down entirely to my lack of decent camera, is the cauliflower puree and it went beautifully with the salty pork.

serves 2

2 pork chops

salt and pepper

half a head of cauliflower

200ml whole milk

a splash of double cream

Really simple this one: Cook the cauliflower on low for 20 minutes in the milk, not allowing the milk to boil.  Blend and reserve.  Grill the pork on a really high heat, ensuring the pork is well seasoned.  Add the double cream to the puree and gently re-heat.  Serve however you like! So, so simple but if your meat is good quality it is delicious.  I poured the juices from the pan over the top as well but you could make a bit more of a gravy.  I had some broccoli on the side as well, from my organic riverford veg box