Baked Pork Chops with Garlicky Cream Sauce

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 8 Pork Chops, Boneless

  2. 3/4 Teaspoon Salt, Divided

  3. 1/4 Teaspoon Ground Black Pepper

  4. 4 Garlic Cloves

  5. 1 1/2 Cup Riced Cauliflower

  6. 1 Cup Low Sodium Chicken Stock

  7. 1/2 Cup Low-Fat Cream Cheese

  8. 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.

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