Walnut-Crusted Pork Chops With Cauliflower And Bechamel Sauce

• 800 g whole small potatoes, peeled, larger ones halved
• 1 None cauliflower, cut into small florets
• 75 g white bread, torn into pieces
• 5 sprigs thyme, leaves picked
• 100 g walnuts
• 100 g Gouda cheese, grated
• 60 g butter, chilled
• 4 tbsp olive oil
• 800 g pork medallions
• 30 g plain flour
• 250 ml milk
• 250 ml vegetable stock
• Pinch None ground nutmeg
• 6 sprigs parsley, leaves shredded

1. Cook the potatoes in boiling salted water for 15-20 mins until tender. Drain and keep warm. Cook the cauliflower in boiling salted water for 5-7 mins until tender. Drain and refresh in cold water. Set aside.
2. Meanwhile, preheat the oven to 400u0b0F. Put the bread into a food processor with the thyme, walnuts, cheese and 2 tbsp of the cold butter. Pulse until you have a breadcrumb mix. Set aside.
3. Heat 2 tbsp of olive oil in a large pan, add the pork, and cook for 1-2 mins each side (you may need to do this in batches). Transfer to a baking sheet and gently press the breadcrumb mixture on top of each one. Bake for 10-12 mins.
4. Meanwhile, heat the remaining oil in a large pan, add the cauliflower, and saute for 5 mins. Remove and keep warm.
5. To make the Bechamel sauce, melt the remaining butter in a saucepan, add the flour and cook for 1-2 mins. While continually stirring, add the milk and vegetable stock. Bring to a boil, then reduce the heat, and simmer until thickened. Stir in the nutmeg and parsley. Season to taste with salt and freshly ground black pepper.
6. To serve, place the potatoes, cauliflower, and pork on a plate, and drizzle with sauce.

potatoes, cauliflower, white bread, thyme, walnuts, gouda cheese, butter, olive oil, pork medallions, flour, milk, vegetable stock, ground nutmeg, parsley

Taken from recipes-plus.com/api/v2.0/recipes/17875 (may not work)