Lemon and Herb Pork Chops with Cauliflower Puree

Steps

1. 1Bring cauliflower, ½ cup broth, 3 tablespoons butter, and ¾ teaspoon salt to boil in large saucepan over high heat. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until cauliflower is tender, about 20 minutes. Process with immersion blender until smooth, about 2 minutes.
2. 2Combine 2 teaspoons lemon zest, 1½ teaspoons thyme, pepper, and remaining 1¼ teaspoons salt in small bowl. Rub zest mixture all over pork. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 140 degrees, 8 to 12 minutes. Transfer to carving board and tent with foil.
3. 3Cook garlic, 1 tablespoon butter, and remaining 1½ teaspoons thyme in now-empty skillet over medium heat until fragrant, about 30 seconds. Stir in remaining 2 tablespoons broth. Off heat, whisk in lemon juice and remaining 3 tablespoons butter and 1 teaspoon lemon zest until smooth. Stir in any accumulated pork juices. Slice pork and serve.