With Cheddar Cauliflower Mash & Blackened Brussels Sprouts

Even if the faux pumpkins and hay bales are still in storage (forcing myself to show some decorating restraint until the Autumnal equinox), fall is on the dinner menu.

And I love few fall vegetables more than Brussels sprouts. Blackened and crisp, the way Mountain Mama Cooks makes them, they’re the perfect complement to pan seared pork chops.

I’m also a two side dish kinda person, and my friend M has been asking for cauliflower inspiration anyway. Time to get creative.

Pan Seared Pork Chops
Pork chops (3 oz per person being served)
1 tbsp extra virgin olive oil
Paprika
Lemon Pepper Seasoning
Garlic Powder
Ground Red Pepper
Black Pepper
Heat olive oil in skillet over medium high heat. Season pork chops liberally with seasonings to taste. Add to skillet, cooking 2 to 3 minutes on each side (may need more time, depending on thickness). MFP entry: Pan Seared Pork Chop, 1 pork chop, 223 cals.

Cheddar Cauliflower Mash
1 16 oz package frozen cauliflower
1 Chicken bouillon cube
4 cups water
1 8 oz bag shredded Cheddar
1 8 oz block cream cheese
1 7 oz container Fage 2% plain Greek yogurt
Bring water to a boil. Add bouillon cube and dissolve. Add frozen cauliflower and cook at a full boil for 5 minutes. Drain. Return cauliflower to stockpot, adding yogurt, cream cheese, and shredded Cheddar. MFP entry: Cheddar Cauliflower Mash, 1/2 cup, 161 cals.

Blackened Brussels Sprouts (original recipe courtesy of Mountain Mama Cooks)
1 10 ounce package frozen petite Brussels sprouts
2 strips bacon, cooked and crumbled
1/2 yellow onion, minced
Black pepper
1 tbsp extra virgin olive oil
Garlic powder
Heat olive oil over medium-high heat. Add Brussels sprouts and seasonings to taste. Cover and reduce heat to medium low, cooking for another 8-10 minutes. MFP entry: Blackened Brussels Sprouts, 1 cup, 132 cals.