Instructions

1. Heat a large skillet over medium heat.
2. Add in 2 tablespoons avocado oil, sliced onions and a bay leaf. Sprinkle with a pinch of salt. Cover and cook here, stirring occasionally until tender, about 8 minutes.
3. In the meantime, start the mash. Heat 1 tablespoon avocado in a small sauce pot. Add in the garlic and cauliflower, stir until the garlic starts to smell toasty.
4. Add in the salt and bone broth. Cover and cook here 5 minutes.
5. Season the pork chops evenly all over with the salt, 5 spice and mustard.
6. When the onions are done, remove them from the skillet. Add in a little more oil and set the skillet back over medium heat, do not clean it.
7. Add the pork chops to the skillet so they aren’t touching. Cook here, with the lid on, 5 minutes per side.
8. While these cook, take the lid off of the cauliflower and let the broth reduce by half. Then transfer everything to a blender, add in the mayo and cashews (or egg yolks and coconut cream) and blend until smooth. Set aside.
9. By now the pork chops are properly seared. Open the lid and add in the cup of broth and the red wine vinegar. Close the lid and cook for 5 minutes.
10. Remove the pork chops from the skillet and set them on a board to rest. Bring the heat up to high on the skillet and reduce the sauce by half.
11. Trim the fat off the pork chops then slice in thin, even slices with a sharp knife.
12. Spread the cauliflower cream on the bottom of two bowls.
13. Add the sliced pork chops and top with sauteed onions.
14. Take the skillet off the heat and pour or spoon the reduced pan sauce over the onions.
15. Enjoy!