Chili chops with cauliflower salad
Chili chops with cauliflower salad might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free recipe has 454 calories, 34g of protein, and 26g of fat per serving. For $3.0 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. 10 people have tried and liked this recipe. It is a pretty expensive recipe for fans of American food. Head to the store and pick up green chilies, cauliflower, salt and pepper, and a few other things to make it today. It is brought to you by Foodista. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an excellent spoonacular score of 86%. Similar recipes include Chili Chops, Chili Chops, and Lamb Chops with Cauliflower and Raisins.
Servings: 4
Ingredients:
800 gr.s of Italian little pomodori tomatoes a can, with their juice ( This means 2 cans ). I used the brand Ci
1 medium head cauliflower, broken into small florets
2 Tbs cream cheese
1 tsp cumin
½ tsp dried tarragon
½ tsp fresh parsley, chopped
130g green chilies, drained and diced
2 Tbs fresh lemon juice
¼ cup mayonnaise
1 tsp oil
4 boneless pork chops (about 1 pound)
2 Tbs green or red bell pepper, chopped
salt to taste
Salt and pepper
1/3 cup Cheddar or Swiss cheese, grated
Equipment:
frying pan
bowl
pot
Cooking instruction summary:
- Season chops with salt and pepper and brown them in a nonstick skillet over medium-high heat for about 2 minutes per side.
- Combine salsa, chilies and cumin in a bowl. Pour mixture over chops. Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.
- Mix cheeses in a bowl. Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.
- Cauliflower salad:
- Cook cauliflower florets in a large pot of salted, boiling water until tender-crisp, 5 to 10 minutes. Drain and rinse under cold water.
- Or cook in MWC for 15 minutes.
- In a large bowl, combine mayonnaise, lemon juice and tarragon. Add cauliflower, jalapeno, salt and pepper.
- Mix well until cauliflower florets are evenly coated with dressing. Chill at least 30 minutes for flavors to blend. (Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.)
- Sprinkle with parsley just before serving.
Step by step:
1. Season chops with salt and pepper and brown them in a nonstick skillet over medium-high heat for about 2 minutes per side.
2. Combine salsa, chilies and cumin in a bowl.
3. Pour mixture over chops. Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.
4. Mix cheeses in a bowl. Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.Cauliflower salad:Cook cauliflower florets in a large pot of salted, boiling water until tender-crisp, 5 to 10 minutes.
5. Drain and rinse under cold water.Or cook in MWC for 15 minutes.In a large bowl, combine mayonnaise, lemon juice and tarragon.
6. Add cauliflower, jalapeno, salt and pepper.
7. Mix well until cauliflower florets are evenly coated with dressing. Chill at least 30 minutes for flavors to blend. (Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.)Sprinkle with parsley just before serving.
Nutrition Information:
covered percent of daily need
