Ingredients
Pork
4 Fresh Pork Chops (or thawed from frozen)
3 Tbsp Lilac Blossom Jelly (or Apple Jelly if that’s too niche for you)
1 Gala or Honeycrisp Apple (any apple would work, I prefer a sweeter type)
1/4 Red Onion
1 Tsp Rosemary
1 Tsp Lavender Salt (or regular salt)
1 Bunch of Asparagus
1 Tbsp Olive Oil (for frying asparagus)
Fritters
1 Head Cauliflower
2 Eggs
1 Cup Cheddar Cheese (shredded)
1 Tbsp Olive Oil
2 Tbsp Almond Flour
Garnish
Pumpkin Seeds
Sunflower Seeds
Balsamic Glaze
Instructions
Makes Appx: 4 Servings
Total Cook and Prep time: 40 Minutes
Note: Food Processor used for this recipe. You could also use a blender, handheld chopper, or cheese grater (add on 15 minutes).
Preheat oven to 350 Degrees Fahrenheit, and pull out a baking dish, grease lightly.
Lay out pork chops in the baking dish, and sprinkle with lavender salt. Set aside and allow the salt to do its work.
Chop up onion finely, and the apple into small chunks.
Sprinkle rosemary and spoon jelly evenly across the chops. Toss the apples and onions on top of the chops and place in the oven to cook for appx. 30 minutes or until the pork chops reach an internal temperature of 145 degrees Fahrenheit.
Pull out your food processor. Chop cauliflower head into florets and add to the food processor, pulse until it is riced.
Place riced cauliflower in a microwave-safe bowl and cook for about 2 minutes.
Place a large frying pan on low-med heat with 1 Tbsp olive oil and allow the oil to heat while you complete the next step.
Shred the cheddar cheese and add to the warm to the riced cauliflower bowl, crack in both eggs, almond flour, and a dash of salt. Stir until the mixture forms a wet dough-like consistency.
Use your hands to form small patties out of the cauliflower mixture and place on the med-hot pan.
Note: the cauliflower mixture will be a little bit loose, so I form the mixture into small ball, place gently on the pan, and slightly press down to form the patty.
10. Allow the patties to cook for appx 6-10 minutes on each side. Flipping back and forth if necessary. Do not do the first flip until the patty feels secure and firm when you go to slide it onto a spatula.
11. Only cook 4-6 patties on the pan at once to avoid overcrowding and to ensure you can still easily flip them. This method may require you to do several rounds of patty cooking to use up all the mixture.
Note: you can cook as many as you would like to have fresh for the meal, and then refrigerate or freeze the mixture for future use (refrigerated would last 2-4 days due to the eggs in the mixture, frozen could last up to a year).
12. While patties are cooking, pull out a second frying pan and bring to low-med heat and grease lightly with olive oil. Chop off ends of your desired amount of asparagus and place on the second pan, flipping occasionally. They are done when tender when pierced with a fork and edges are crispy and browned.
13. Once pork chops are done, remove them from the oven and turn it off. Cut the pork chops into bite size pieces one cooled slightly.
14. Lay 2-3 cooked patties on a plate, top with pork pieces, and the apple/onion topping. I garnished the dish with pumpkin seeds, sunflower seeds, and balsamic glaze. You could also just top with salt and pepper.
