Seared Porkchops & Cauliflower Gravy

seared pork chops and cauliflower gravy.jpeg

I love southern comfort-food like my Grandma used to make. And this sure made my down-home heart happy.

My grandma used make the best (worst for you) pork chops and gravy, with all-purpose bleached flour and crisco. And I have to say…I miss it! But gosh we’ve come a long way, thankfully!! This cauliflower gravy is a pretty darn close swap for the white gravy she used to make. If you don’t know already (and you probably do or you wouldn’t be reading this blog), cauliflower can be turned into just about anything! With a little bone broth, some seasonings and some garlic, it makes one heck of a gravy.

On with the how-to!

Seared Pork Chops with Cauliflower Gravy

prep time: 15 minscook time: 30 minstotal time: 45 mins


Seared Pork Chops
  • 4 pork chops, 1 1/2-2” thick
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1-2 tbsp high-heat cooking fat
Cauliflower Gravy
  • 1 head cauliflower
  • 3 garlic cloves
  • 2 cups bone broth
  • 1 1/4 tsp sea salt
  • 1 1/4 tsp onion powder


For the Pork Chops
  1. Season the pork chops on both sides with salt and garlic.
  2. In a cast-iron skillet, melt the cooking fat. Bring to a high temperature.
  3. Sear the chops on each side for approx 4-5 minutes.
  4. Place the skillet in the the oven and cook the chops for 20-25 minutes depending on thickness.
  5. Remove from oven and let set for 5 minutes.
For the Cauliflower Gravy
  1. In an Instant pot, combine all ingredients. (Stove top, use a stock pot and bring to a boil. Reduce to a low boil, cover and cook for 20 minutes).
  2. Close lid, and set to manual for 10 minutes. Quick release pressure at end of cycle.
  3. Use a blender or immersion blender to blend until creamy and smooth.
Created using The Recipes Generator