This recipe is from the Klar Brothers' Bistro YouTube Show with Ken and Kevin. Join the Klar Brothers on September 4th as they make this recipe! Learn more about healthy habits and have a laugh together. The Brothers are on a mission to help people make healthy "recipes so simple even a dude can make it."
8 Pork Chops, Boneless
3/4 Teaspoon Salt, Divided
1/4 Teaspoon Ground Black Pepper
4 Garlic Cloves
1 1/2 Cup Riced Cauliflower
1 Cup Low Sodium Chicken Stock
1/2 Cup Low-Fat Cream Cheese
1 1/2 lbs Asparagus, Sliced Thinly
Preheat the oven to 425. Season the pork chops with black pepper and a half teaspoon of salt. Set aside. Gently smash the garlic cloves with the side of a chef's knife and mix with the riced cauliflower. Bake the pork chops and cauliflower mix for 10 minutes. While the pork chops bake, cook the asparagus. Place the asparagus in a skillet with about a half cup of water. Add a quarter teaspoon of salt, cover with a lid, and cook on high for about 3 minutes until the asparagus are tender and all water has evaporated. Keep warm. Once the pork chops are cooked through, remove the sheet pan from the oven. Remove the pork from the sheet pan, set it aside, and keep warm. Combine the cooked cauliflower garlic mix with the chicken stock and cream cheese in a blender and puree into a smooth sauce. Divide the asparagus onto four plates, place two pork chops per portion on top, and top with an equal amount of garlic sauce.
Garlic contains antioxidants that may help prevent Alzheimer's Disease and Dementia. Garlic is very easy and delicious to include in your current diet.