Rosemary lean pork chops in white wine with cauliflower/garlic mashed potatoes

You will need

1 pound thin sliced lean pork chops

1 yellow /sweet onion

1 garlic clove (one tablespoon minced garlic)

1 tablespoon of rosemary (dried or fresh)

½ cup white wine

½ head fresh cauliflower

½ packet of instant regular or garlic mashed potatoes

14oz can chicken broth

¼ cup all purpose flour

¼ fat free sour cream

1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon of onion powder


In a non stick skillet heat (on medium) one tablespoon of olive oil and lightly coat the pan with cooking spray

Slice onion and add to pan, and chop garlic and add to pan

In a shallow small mixing bowl add salt, pepper, onion powder , and rosemary to flour

Salt and pepper both sides of pork lightly then pat light coating of seasoned flour onto pork, place into pan then lightly season the other side with seasoned flour…this will give the pork a crispy outer layer
Cook for 3-4 minutes on medium then flip. Once both sides are brown (with crispy texture) add ½ white wine and lower heat and simmer for 5-10 minutes.

For cauliflower potatoes:
In a sauce pan add 14ounce can of chicken broth and half the head of cleaned and roughly chopped cauliflower and bring to a boil cook for 15 minutes or until fork tender/soft enough to mash

Drain cauliflower and set into a bowl, reserve chicken broth for instant mash potatoes

In the same pot start boiling quarter cup of broth then add to instant potatoes, turn off heat immediately…mix and add broth until desired consistency(not pasty)

Press the cauliflower with a fork until it mostly smooth then add mashed potatoes. With a hand mixer on low start mix the potatoes and cauliflower. Add ¼ fat free sour cream while mixing…add chicken broth slowly until potatoes are smooth and creamy.

Scoop or pipe potatoes onto a plate and place pork chops and onions on to and serve.