To begin making this meal, start with the Cauliflower Mash. Chop one large head of cauliflower into pieces. Place the cauliflower in a large pot with 8 cups of water and place it on the stove over medium-high heat. Bring to a boil and then cover the pot and reduce the heat to medium-low. Cook for 10-15 minutes until the cauliflower is tender all the way through when stuck with a fork.

While the cauliflower is cooking - add 1/2 tsp of minced garlic, 1/4 cup of sour cream, 1 tbsp of olive oil, 1 1/4 tsp of salt, and a 1/4 tsp of pepper to the food processor. Also, chop the chives and place them in a small bowl.

Once the cauliflower is soft, drain off all the water and add the cauliflower to the food processor as well. Run the processor until the cauliflower is puréed and all the ingredients are thoroughly combined. You may need to stop and scrape down the sides to make sure everything gets mixed well.

Scoop the cauliflower mash out of the food processor into a heat-proof serving bowl and sprinkle with chives. Cover with tinfoil and place in the oven on warm until other elements are done and dinner is ready!

Pour the 4oz bag of arugula into a salad bowl. Wash and cut the granny smith apple into sticks, or slices if you'd prefer. Also cut up a 1/2 cup of red onion slices. For the toasted walnuts, add 1/2 cup of whole walnuts to a small sauté pan and cook over medium heat stirring constantly until the walnuts smell warm. Arrange the apple slices, red onion, and walnuts on top of the arugula.

To make the dressing simply add 4 tbsp of olive oil, 4 tbsps of lemon juice, 2 tsp of honey, 1 tsp of salt, and 1 tsp of coarse ground black pepper to a small bowl and whisk vigorously to combine. You can either pour the dressing over the salad now, or keep it in the bowl for everyone to add as much to their own salads as they'd like!

In a large frying pan, add 1/4 cup of coconut oil and begin heating it over medium heat. Pour 1/2 cup of Italian seasoned bread crumbs on a plate. Take each thin-cut pork chop and press each side down into the crumbs until they are all coated on both sides.

Place the pork chops in the frying pan and cook for 5-8 minutes on each side. They should be golden brown on both sides when they are finished. Remove from the pan and place on a serving plate. Cut lemon wedges to squeeze over the top of them if you would like!

Dish up your plate and garnish with leftover chives, a squeeze of lemon juice on the pork chop, and maybe some freshly grated parmesan, and enjoy!