Pork chops with blue cheese sauce and cauliflower mash

1.Break cauliflower into florets. Place in a large bamboo steamer and steam covered over a large saucepan of boiling water for 12 minutes or until tender.

2.Meanwhile, heat oil in a large frying pan over high heat, cook pork for 5 minutes each side or until cooked as desired. Remove from pan and cover to keep warm.

3.Discard oil from pan. Add cream and gorgonzola, cook, stirring over medium heat until smooth. Bring to the boil, simmer for 2 minutes or until thickened.

4.Blend or process cauliflower and ricotta until almost smooth. Season. Cover to keep warm.

5.Serve pork with cauliflower mash, drizzle with cheese sauce.