I decided to take one of our favorite pork chop recipes and expand it into a casserole dish.
I used roasted cauliflower but this is totally workable with pasta as well!
1/2-1 lb pork chops, lightly seasoned as desired (meat amount is really to your preference)
1 large head cauliflower, (about 2 lbs or so)
1/4 cup olive oil
1 tsp garlic power
1/4 tsp red pepper
salt and pepper to taste
3 TB butter
1 clove garlic, minced
3 TB flour OR 2 TB cornstarch
1 1/2 cups milk
1/2 cup quality mayonnaise
1 cup shredded cheddar
2 TB fresh parsley, chopped
seasoning salt and pepper to taste
1 bunch green onions, chopped
Season and grill, bake or broil your pork chop to 145 degrees. Cover with foil and allow to rest 10 minutes then slice into bite sized pieces. Set aside.
Preheat oven to 450
Chop your cauliflower into bite sized pieces. Place them on a foiled and greased baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, red pepper, salt and pepper and toss gently.
Roast about 20 minutes until golden and tender. Remove from oven. *
*you can omit this step and substitute 1 lb of your favorite pasta, cooked according to package directions
While the cauliflower is roasting or pasta is cooking make the sauce:
Melt butter over medium heat. Add garlic and cook 1-2 minutes until fragrant and tender.
Add flour and whisk to a smooth paste (If you are using cornstarch whisk it directly into the milk)
Add milk and whisk well, cook and stir until thickened. Whisk in mayo and cheddar continuing to stir until no lumps remain. Add parsley, salt and pepper.
In a greased baking dish combine sliced pork, roasted cauliflower and the sauce, toss together well.
Sprinkle with chopped green onions and more cheddar as desired.