- 2 (3 oz) boneless center-cut loin pork chops, each about 3/4-inch thick
- sea salt and freshly ground pepper
- 2 Tbsp butter, divided
- 1/4 head small cauliflower (6 oz total), chopped
- 4 Tbsp chicken or beef broth, divided
- 4 Tbsp heavy cream, divide
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg, divided
- 2 oz mild breakfast sausage, loose
- 1/2 tsp dried sage
- 1 Tbsp chopped fresh parsley (for garnish; optional)
- Heat a medium skillet over medium-high heat. Season the pork chops with 1/4 teaspoon of salt, covering both sides. Add to the skillet 1 tablespoon 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 1 tablespoon of the broth, 2 tablespoons of the cream, the remaining 1 tablespoon butter, and the garlic powder, half of the nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon 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 2 tablespoons cream, remaining 3 tablespoons broth, and the sage, the remaining nutmeg, and 1/4 teaspoon 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.
- Divide the cauliflower mash and pork chops between two plates. Top each with sausage gravy and garnish with chopped parsley.