Season pork chops with salt, pepper, and garlic salt to taste.

In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

Heat olive oil in a pan over medium-high heat.

Add asparagus and cook for 5 minutes, until tender.

Add in lemon juice and seasoning; stir.

Remove from heat and serve.

Combine all ingredients except bacon in a microwave-safe bowl.

Put in microwave until it's soft enough to mash with a fork, approximately 5 minutes, but timing will vary depending on your microwave. Check throughout process.

Meanwhile cook the bacon in a skillet, chop it up, and set the grease aside.

Once the cauliflower mixture is soft, pour the bacon grease and chopped up bacon over it, and mash and mix with a fork.

Serve.