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Herb-Crusted Pork Chops with Honey-Glazed Carrots & Garlic Mashed Cauliflower Recipe

Herb-Crusted Pork Chops with Honey-Glazed Carrots & Garlic Mashed Cauliflower recipe


This is a yummy dinner with juicy pork chops covered in herbs. It has sweet carrots and creamy cauliflower. You cook the meat in a pan and mix the veggies with tasty things like honey and garlic.


4 bone-in pork chops, about 1-inch thick
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon olive oil
4 medium carrots, peeled and sliced
2 tablespoons honey
1 large head cauliflower, cut into florets
2 cloves garlic, minced
2 tablespoons unsalted butter
1/4 cup milk
Salt to taste
Black pepper to taste


Fill a medium saucepan with water and bring to a boil.
Mix thyme, rosemary, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the mixture onto both sides of the pork chops.
Heat olive oil in a skillet over medium-high heat. Add pork chops and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the cauliflower florets to the boiling water and cook until tender, about 8 minutes. Drain and return to the pot.
While the cauliflower is cooking, add the sliced carrots to the skillet used for pork chops. Drizzle with honey and season with salt and pepper. Cook over medium heat until carrots are tender and glazed, about 7-8 minutes.
Add minced garlic, butter, and milk to the cooked cauliflower. Mash until smooth and creamy. Season with salt and pepper to taste.
Serve the herb-crusted pork chops with honey-glazed carrots and garlic mashed cauliflower on the side.

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