Gather and prep all ingredients. Preheat oven to 400F. Break the cauliflower into florets (and chop stems small).

Bring a pot of lightly salted water to a boil and add cauliflower. Boil for about 6-8 minutes to par-cook it, then drain and set aside. You want it slightly tender but not hard.

In a pan over medium heat, fry the chopped bacon until crisp. Reserve any fat and set aside.

Combine all of the ingredients for the loaded cauliflower - add par-cooked cauliflower, bacon (and reserved fat), cream cheese, heavy cream, garlic, green onion, and salt and pepper to taste. Add 1/2 to 3/4 of the cheddar cheese, reserving some to use as the topping.

Spread the cauliflower mixture into a casserole dish, then sprinkle the remaining cheddar cheese over the top. Place into the oven and bake for 25-30 minutes or until cauliflower is completely tender and cheese is bubbling on top.

While the loaded cauliflower is cooking, work on cooking the pork chops. Season pork chops with salt and pepper to taste. Heat butter in a pan over medium heat. Once hot, add in the pork chops and fry until both sides are browned and the pork is cooked through. About 3-4 minutes per side depending on thickness.

Serve pork chops with loaded cauliflower and enjoy!