2 cloves garlic, minced
2 tbsps olive oil
3/4 cup tomato sauce
3 or 4 boneless pork loin chops
2 sliced green onions
2 tbsps butter
2 tbsps flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
Bring cauliflowerets to a boil in a large pot then simmer 5 or 6 minutes. Drain and set aside.
Make the béchamel. In a saucepan melt the butter then add the flour, salt and pepper. Whisk in the milk and cook 2 minutes on medium to thicken.
Stir in the tomato sauce for that pretty pink colour and set aside.
Lightly brown the pork chops in olive oil with the minced garlic. Add some of the green onion and remove from heat.
Coat an 8 X 11" baking dish with cooking spray. Spoon in the cauliflower, lay the pork chops on top and pour the sauce over all.
Sprinkle on the remaining green onion slices and some shredded parmesan cheese.
Bake uncovered at 350 F for 20 - 25 minutes.
Serve with a side salad