The Preparation

Herbed Butter:
4 tablespoon butter, room temp
2 teaspoon fresh garlic, minced
2 tablespoon fresh parsley, finely chopped
2 teaspoon lemon juice
Salt and pepper to taste
Pork Chops:
24 ounce bone-in pork chops
2 tablespoon butter, for frying
1 tablespoon fresh parsley, finely chopped
1 teaspoon dried dill
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste
Cauliflower:
24 ounce cauliflower
2 tablespoon olive oil
Salt and pepper to taste
4 ounce parmesan cheese, grated
The Execution

Measure out and prepare all the ingredients. Preheat oven to 400F.
Season the pork chops with salt and pepper.
Mix together the ingredients for the herbed butter in a bowl. Set aside.
Rinse the cauliflower and pat dry. Cut them into smaller pieces.
Line a baking sheet with parchment paper. Drizzle olive oil on both sides of the cauliflower and season with salt and pepper.
Add the parmesan cheese on top. Bake in the oven for 20 – 25 minutes or until brown.
Over medium – high heat, add butter to a skillet along with the pork chops. Fry the pork chops on each side for 5 – 7 minutes.
Plate the pork chops.
Serve the pork chops with the roasted cauliflower and the herbed butter. Enjoy!
Notes

This makes a total of 4 servings of Keto Pork Chops with Roasted Cauliflower. Each serving comes out to be 737 calories, 51.8g fat, 5.6g net carbs, and 58.1g protein.