Season pork chops with salt and pepper. Heat the oil in a large skillet over medium heat. Add the pork chops and brown on both sides about 7-10 minutes on each side, depending on their thickness or until done.
Meanwhile, fill a pot with water and set it to boil. Add the bouillon. Clean the cauliflower and separate into florets. Add to the boiling water, lower the heat and cook for 15 minutes or until tender. Transfer to a colander and let drain well.
In a small saucepan add sour cream, egg yolk and a pinch of salt and pepper. Cook the sour cream mixture over low heat, whisking continually until the mixture thickens, about 10 minutes. Remove from heat. Add cooked cauliflower and mash with the fork.
In a greased baking pan, place pork chops. Top each pork chop generously with cauliflower and slice of cheese. Bake in 350 degrees preheated oven until cheese melts, about 10 minutes.
Serve with mashed potatoes.