FOR PORK CHOPS:

1. Season both sides of pork chops with salt & pepper.
2. In a large pan, heat olive oil on medium heat and sear pork chops on both sides until golden brown (approx 2 min per side).
3. Remove pork chops from pan and place in an oven safe baking pan.
4. In the same oil, saute garlic until fragrant, being careful not to burn it. 
5. Add mushrooms and cook until soft.
6. Deglaze the pan with white wine, making sure to scrape off the yummy bits stuck to the pan. 
7. Bring to a boil for about a minute, allowing the alcohol to cook off.
8. Add heavy cream and stir vigorously so that the sauce doesn’t separate.
9. Turn off the heat, add parmesan, salt & pepper to taste and stir until combined. 
10. Pour sauce over the pork chops and bake at 350 degrees for 15-20 min. 
11. While pork chops cook in the oven, make your mashed cauliflower.
12. Serve warm with mashed cauliflower and vegetable of your choice.

FOR MASHED CAULIFLOWER W/ ROASTED GARLIC:

1. Steam cauliflower over a double boiler until soft.
2. Using an immersion blender or regular blender, blend cauliflower, roasted garlic and heavy cream.
3. Make sure to add the heavy cream only a little bit at a time until to get it to your desired consistency.
4. Season with salt & pepper.