Walnut Crusted Porkchop with Cauliflower "Risotto"

Instructions:

1. Step 1:

   Preheat oven to 400° F (204° C). Grease or line a rimmed baking sheet.

2. Step 2:

   Finely chop walnuts. Combine in a shallow dish or bowl with 4 tbsp shredded parmesan, plus salt and pepper.

3. Step 3:

   In a separate dish, lightly beat egg. Pat pork chops dry and then dip it first in the egg, then the walnut mixture. Place on the prepared baking sheet.

4. Step 4:

   Bake 10 minutes, then flip and bake another 10 minutes, or until the center reaches 145 degrees F.

5. Step 5:

   Meanwhile, make the "risotto": Cut cauliflower into florets. Peel and coarsely chop shallots. Combine both in a food processor. Pulse until a rice-like texture forms. (Alternatively, grate on the large holes of a box grater.)

6. Step 6:

   Place cauliflower mixture in a microwave-safe bowl with the butter. Microwave 5 minutes, then stir in mascarpone. Microwave 1 minute more.

7. Step 7:

   Zest and juice lemon. Fold 2 tsp zest, 4 tsp juice, the thyme and remaining 4 tbsp parmesan into the cauliflower. Season with salt and pepper to taste.

8. Step 8:

   Enjoy pork chop over cauliflower "risotto."