Careme

Instructions

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1. 1.

   Heat the oven to 400°F. Pat dry 2 bone-in pork chops, about 1.5 pounds total, and season all over with 1 3/4 teaspoons fine sea salt and 1/4 teaspoon ground black pepper. Let stand for 25 minutes while preparing and starting the cauliflower.

2. 2.

   Cut 1 head cauliflower into evenly sized, roughly 1 1/2-inch florets, using about 1.25 pounds after trimming. Mince 2 garlic cloves, keeping them in separate portions. Strip and measure 2 teaspoons fresh thyme leaves. Finely grate 1 ounce Parmesan. Wipe clean and slice 8 ounces white button mushrooms.

3. 3.

   In a shallow, approximately 2-quart baking dish, toss together:

   • The prepared cauliflower florets
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper

   Spread into a snug single layer and roast for 25 minutes, turning once, until lightly browned and nearly tender.

4. 4.

   Stir 1/2 cup heavy cream, 1 minced garlic clove, and 1 teaspoon fresh thyme leaves into the roasted cauliflower. Scatter the grated Parmesan over the top. Bake for 20–25 minutes more, until the cauliflower is tender and the cream is bubbling beneath a golden crust. Let stand for 5 minutes before serving.

5. 5.

   While the gratin finishes baking, heat a heavy skillet over medium-high heat. Add 1 tablespoon unsalted butter and, once foaming, add the seasoned pork chops. Sear for about 3 minutes per side. Reduce the heat to medium-low and cook for another 4–8 minutes, turning as needed, until the thickest part reaches 145°F. Transfer to a warm plate and rest for at least 5 minutes while making the sauce.

6. 6.

   Add 1 tablespoon unsalted butter to the same skillet over medium-high heat. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until their moisture evaporates and they brown. Stir in 1/4 teaspoon fine sea salt, 1/8 teaspoon ground black pepper, the second minced garlic clove, and 1 teaspoon fresh thyme leaves; cook for 30 seconds.

7. 7.

   Pour 1/3 cup dry white wine into the mushrooms and scrape up the browned bits. Simmer for 2–3 minutes, until reduced by about half. Add 1/2 cup heavy cream and simmer gently for 3–4 minutes, until the sauce lightly coats a spoon. Stir in the juices collected beneath the resting chops.

8. 8.

   Place a pork chop on each of two warm plates. Spoon the mushroom-thyme cream sauce over and around the chops, keeping some of their browned surfaces visible. Serve the golden cauliflower gratin alongside.

Want more detail? See the temperature guide.