Pork Chops with Caramelized Onions and Cauli Mash

MP41814 07Photo © Stefanie D’Angelo 2014

In today’s blog post I have a confession. Are you ready?

I photograph all of my food with an iPhone 5s. Yes, I only cook and blog when there is natural sunlight so I can take a good picture. Yes, I realize this is pathetic. No, I am not ashamed. HOWEVER there is a solution. My good friend, Stefanie of Stefanie D’Angelo Photography collaborated with me on this savory pork dish. Aren’t her photos great?

You can ‘like’ her work on Facebook, too. See details at the end of this post.

Stefanie even photographed my headshots that you see floating around the about me page. There were many obstacles to overcome such as the food being one dimensional in color (brown galore), lighting, time constraints…and not to mention I am the least photogenic person on the face of the earth. We did have a good laugh, though.

MP41814 04Photo © Stefanie D’Angelo 2014

This dish is a perfect comfort meal mimicking that steak and potato vibe. The caramelized fennel and onion recipe can be found here.


  • 2 8oz. pork chops
  • 1 small bunch kale
  • 1 head cauliflower
  • 2 medium yellow onions
  • 1 large fennel bulb
  • 2 garlic clove
  • 3 tbsp ghee or olive oil
  • 1/3 cup vegetable broth
  • seasoning for pork: garlic, onion powder, ginger, thyme, S&P (omit pepper for AIP)
  • S&P to taste (omit pepper for AIP)

Directions: 1. Roast the cauliflower, 1 garlic clove, and 1 onion for 20 minutes in 375 degree oven. Roasting gives the flavor depth and nuttiness. 

2. Meanwhile, julienne the fennel bulb and the other onion. I used a mandolin to achieve an even slice. Add 3 tbsp of olive oil or ghee to a wide saucepan. Add fennel and onions. Saute on medium high heat until they reduce and turn brown, stirring occasionally. About 20 minutes. If the onions start to dry out you can add a bit of water.

3. Then, remove cauliflower from oven and add to a stove top pot. Mash the cauliflower – I used a hand blender and pulsed just a few times. Rip off kale leaves from their stems and add kale and vegetable broth to the pot. Stir and let sit on low for the flavors to marry while you cook the pork.

4. Next, season pork. Cook in skillet on medium heat for 5-7 minutes each side.

Pork chop and cauliflower mashPhoto © Stefanie D’Angelo 2014

To plate, Spoon the mashed cauliflower on the plate next to the pork or even under the pork! Add caramelized fennel and onions ontop of the pork.


Stefanie D’Angelo is the manager, author, and photographer behind stefaniedangelophotography.com. You can ‘like’ on Facebook too.  If you are looking for a down-to-earth professional for your photos near western Massachusetts (CT, MA, NY) then you need to contact her. Stefanie has experience in portraiture, commercial, and fine art photography. 

8 thoughts on “Pork Chops with Caramelized Onions and Cauli Mash

    1. mangiapaleo Post author

      The recipe calls for simply breaking off the kale pieces and adding them to the cauli mash. They will wilt and cook in that pot while you sear the pork chops. But if you have precooked kale that will be fine, too. I’d like to hear how you liked the recipe and which method you choose. 🙂


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