8 ounces small white potatoes 1/2 head cauliflower, cored and roughly chopped 1/4 cup olive oil 4 pork chops 2 Tablespoons olive oil 3 Tablespoons unsalted butter 2 garlic cloves, sliced 6 fresh rosemary sprigs 1/4 cup balsamic vinegar 2 Tablespoons tomato paste 1/4 cup crushed tomatoes 1/2 cup gf chicken broth Salt and pepper
For potato-cauliflower puree: In a large saucepan cook potatoes in salted boiling water until very tender. With a slotted spoon, remove potatoes to a dish and cover to keep warm.
Add cauliflower to same boiling water and cook until tender. Drain and add cauliflower, potatoes and 1/4 cup olive oil back to same pan. Mash potato/cauliflower mixture to a chunky paste and season to taste with salt and pepper. Set aside and keep warm.
Season chops won both sides with salt and pepper.
Place a large skillet over high heat and add 2 tablespoons olive oil. Add chops and brown quickly on both sides. Transfer chops to a plate and tent with foil to keep warm.
Reduce heat to medium and add butter. Add garlic and 2 rosemary sprigs and saute until garlic is golden. Add chicken broth, balsamic vinegar, tomato paste and crushed tomatoes. Cook until mixture is reduced by half. Season to taste with salt and pepper.
Add chops back to pan and cook for about 10 minutes over low heat. To serve, arrange a chop on each plate with a large heaping spoonful of puree. Spoon sauce over chops.