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.