Caesar Pork Chops roasted over Portabella Mushys with Mashed Cauliflower

This one is ALL ME BABY!

I came up with the recipe, and it was a hit with the flock.

First I put 4 pork chops in a large zip lock baggy and I put in a bit of

olive oil, creamy caesar dressing and lemon, and marinated it for about 2 hours.

I then placed them on top of a layer of mushy rooms and red onions.

I roasted them in the oven, alternating the setting from broil to bake,

to get a few bits of crispys on the chops.

While the greatness was getting heat.

I put a large head of cauliflower into a pot with some salt and lemons.

I boiled it until soft.

Then I added some half & half, butter and salt 

and mashed it with a tool.

If you look hard you may notice that one of the pork chops has a bit missing.

That is cause, once again, I was so eager to taste this, that I forgot to 

photograph it.  After a few bites, I came to my senses

and grabbed the camera.

The chops were juicy and delicious.

The marinade provided a tang, that was complimented well

with the mushys and onions.

Fed, the flock has been!