This pork chop and cauliflower hash turns four simple ingredients into a filling skillet dinner: browned pork cubes, fork-tender steamed cauliflower, buttered mushrooms, and enough salt and pepper to bring everything together.
I like this approach when pork chops tend to cook up dry. Cutting them small and browning one uncrowded layer at a time gives every batch more color while the cauliflower steams alongside it.
Where This Hash Fits On GAPS
This recipe fits Full GAPS. The cauliflower is steamed until tender, the mushrooms cook in butter after the pork, and no potato or grain is needed to give the bowl the satisfying feel of hash.
Cut The Pork Into Even Cubes
Small, evenly sized cubes cook at the same pace. Heat enough butter to coat the Artichaut skillet and wait for active bubbles without letting the milk solids burn.
Brown One Layer At A Time
Spread the pork in one uncrowded layer, then leave it alone. The first side is ready to turn when at least half of each cube looks browned instead of pink. Flip and finish until no pink remains.
Move each finished batch to a glass baking dish in a 250°F oven. Keeping the pieces warm this way prevents the skillet from becoming crowded and steaming the later batches.
Steam The Cauliflower Until Fork-Tender
Steam the florets while the pork cooks. A fork should enter the stem with little resistance, but the florets should remain intact rather than collapsing into mash. Their surface stays pale and moist, not roasted or browned.
Brown The Mushrooms In The Pork Skillet
Once the pork is finished, add six sliced mushrooms to the same skillet. Add butter only if the pan looks dry. The mushrooms are ready when they look glossy and softened with browned edges.
Fold The Hash Together
Combine the hot pork, cauliflower, and mushrooms in a large bowl. Add butter, mineral salt, and black pepper to taste, then fold gently so the cauliflower keeps its shape.
Serving And Storage
Serve the hash hot as a complete bowl or alongside a simple salad. Cool leftovers promptly and refrigerate covered. Reheat gently in a buttered skillet so the pork warms without drying and the cauliflower does not break apart.
Frequently Asked Questions
Why Cook The Pork In Batches?
An uncrowded skillet lets moisture escape so the cubes brown. A crowded pan traps steam and leaves the pork pale.
Should The Cauliflower Be Browned?
No. The source steams it until fork-tender. It should stay pale, moist, and intact.
Can I Add Peas Or Carrots?
The source mentions them only as a future variation. This card preserves the exact pork, cauliflower, mushroom, butter, salt, and pepper formula.
Recommended Equipment
- Le Creuset Signature 10.25-inch skillet in Artichaut
- Glass baking dish
- Steamer setup
- Large mixing bowl
- Flexible silicone spatula
Pork Chop and Cauliflower Hash for Full GAPS
Ingredients
Equipment
Method
- Cut the pork chops into small cubes. Heat the Artichaut skillet over medium heat and add enough butter to coat the surface. Wait until the butter bubbles without browning.
- Add the pork in one uncrowded layer. Season with mineral salt and black pepper. Do not disturb until at least half of each cube looks browned rather than pink. Flip and cook until no pink remains. Transfer cooked batches to a glass baking dish in a 250°F oven while repeating with the remaining pork.
- While the pork cooks, steam the cauliflower until fork-tender: a fork should enter the stem with little resistance, but the florets should still hold their shape.
- After the pork is finished, add the sliced mushrooms to the skillet. Add more butter if the pan is dry and cook until the mushrooms are glossy, softened, and browned at the edges.
- Combine the hot pork, steamed cauliflower, and mushrooms in a large bowl. Add butter, mineral salt, and black pepper to taste and fold gently until evenly mixed.
Notes
Tried this recipe?
Let us know how it was!More Full GAPS Skillet Dinners
The planned WFLI Full GAPS Dinner Guide will bring batch-cooked meats, vegetable sides, and practical family meals together. Watch the WFLI shop for its release.
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