Heat a medium skillet over medium-high heat. Season the pork chops with a generous pinch of salt, covering both sides. Add to the skillet half of the butter and stir to melt. Add the pork, and cook for 3 minutes on each side. Remove the pork; transfer the pork to a plate and tent with foil to keep it warm.
Make the cauliflower mash: pour 1/2-inch of water into a small pot with a lid. Add the cauliflower, cover, bring to a boil, reduce the heat to medium, and cook until the cauliflower is easily pierced with a knife, about 8 minutes. Drain well and transfer to a food processor. Add one-quarter of the broth, half of the cream, the remaining butter, and the garlic powder, half of the nutmeg, and the salt and pepper. Purée until smooth, adding more broth if needed to achieve a mashed potato-like consistency. Season to taste with salt and pepper. Set aside until ready to serve.
Return the skillet to medium-high heat. Add the sausage and cook, breaking it up with a spoon as you go, until the sausage is brown and crumbly, 2 to 3 minutes. Add the remaining half of the cream, remaining three-quarters of the broth, and the sage, the remaining nutmeg, and a few pinches of pepper. Bring the mixture to a boil and then reduce to a lively simmer. Return the chops to the skillet and simmer, uncovered, until the sauce thickens and reduces by about half and the chops are heated through, 5 minutes.
Divida el puré de coliflor y las chuletas de cerdo entre dos platos. Cubra cada una con salsa de salchicha y adorne con perejil picado.