Preheat oven to 180°C.
Place a sheet of foil on a baking tray and sprinkle with olive oil.
Beat the egg in a small mixing bowl.
Mix the parmesan, almond flour, onion powder, freshly ground salt and pepper, garlic powder, dried herbs and paprika in a bowl and sprinkle over a plate.
Dip the chops in the egg.
Make sure it is thoroughly covered on both sides then place in the plate with the parmesan mixture.
Place the chops on the baking tray and bake in the oven for about 30 minutes until golden brown.
Grill for the last 5 minutes to make it crispy.
While the chops are in the oven, steam the cauliflower until completely soft.
Place the cauliflower in a pot and add milk, butter, cream cheese and freshly ground salt and pepper.
Mash using a handheld blender to considered consistency.
Add the egg yolk and stir quickly and thoroughly with a fork.
Place the pot on the stove and reheat over low heat.
Switch off the stove and place a lid on the pot to keep the cauliflower mash warm.
Finally, fry the onion in olive oil until it caramelises.
Serve the chops on a bed cauliflower mash and spoon the onions on top.