Pork Chops with goat cheese & strawberry salsa and mashed cauliflower

(Recipe courtesy of Nosh My Way, with some of my own special additions of course)

2 bone-in pork chops, seasoned with salt and pepper, white balsamic (or whatever you have on hand) and a dash of Worcestershire on each
Strawberries, washed and hulled (that just means you remove the green stem)
1 green onion, chopped
1 garlic glove, chopped
1 tsp. red pepper flakes
Zest of 1/2 lemon, juice reserved for pork chops
Olive Oil
Head of cauliflower
Goat cheese
Parmesan cheese
1/2 cup Greek yogurt

In a food processor, mix strawberries, garlic, and green onions. Add to medium bowl and mix in lemon zest and red pepper flakes. Cover and let marinate for 15 minutes.

Wash cauliflower and cut into florets. Place in microwave safe bowl with 1/3 cup of water and microwave for 8 minutes or until they fall apart with a fork. Drain and add to food processor with 1/2 cup Greek yogurt, parmesan, and salt & pepper to taste. Keep covered in microwave to keep warm.

Heat olive oil in pan on medium-high heat. Season pork chops with salt & pepper and add to pan when the oil is hot. If the oil spits, turn the heat down. Cook on each side 6 minutes or until brown and almost no pink is left in the middle. (You can also use a meat thermometer to cook them at 145 degrees which I find is easiest since they are so thick. Check out this awesome Temp. Chart.) Squeeze lemon juice on each and let rest 3 minutes before serving.

Top pork chops with strawberry salsa, goat cheese, and balsamic glaze and serve with mashed cauliflower.