American·gluten-free·medium

Chili chops with cauliflower salad

Name: Chili chops with cauliflower salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 800.0 gr canned tomatoes; 1.0 medium head cauliflower; 2.0 Tbs cream cheese; 1.0 tsp cumin; 0.5 tsp tarragon; 0.5 tsp parsley; 130.0 g chilies; 2.0 Tbs lemon juice; 0.25 cup mayonnaise; 1.0 tsp oil; 1.0 pound pork chops; 2.0 Tbs bell pepper; 4.0 servings salt; 4.0 servings salt and pepper; 0.33333334 cup swiss cheese

Alright, folks, buckle up for my Chili Chops with Cauliflower Salad! Trust me, this dish is gonna make your taste buds do a happy dance. Ingredients: - Canned tomatoes - Cauliflower - Cream cheese - Cumin - Tarragon - Parsley - Chilies - Lemon juice - Mayonnaise - Oil Instructions: 1. Cook those chops until they're nice and tender. 2. Mix up a storm with the cauliflower, cream cheese, herbs, chilies, and lemon juice for a killer salad. 3. Drizzle on some mayo and oil for that extra oomph. Now, let me tell you a little story. One time, I mistook cumin for cinnamon in this recipe. Let's just say the result was... interesting. But hey, we all make mistakes in the kitchen, right? Pro tip: Don't skip the tarragon in the salad. It's the secret ingredient that takes it to the next level – you can thank me later. So go on, give this recipe a whirl and enjoy the spicy goodness with a side of crunchy cauliflower salad. Happy cooking, my friends!

40 min(prep 15 + cook 25)

4 servings

400 kcal

4.5

Ingredients

canned tomatoes800.0 gr
cauliflower1.0 medium head
cream cheese2.0 Tbs
cumin1.0 tsp
tarragon0.5 tsp
parsley0.5 tsp
chilies130.0 g
lemon juice2.0 Tbs
mayonnaise0.25 cup
oil1.0 tsp
pork chops1.0 pound
bell pepper2.0 Tbs
salt4.0 servings
salt and pepper4.0 servings
swiss cheese0.33333334 cup

Nutrition

400 kcalper serving

Protein35g43%

Carbs12g15%

Fat25g31%

Fiber5g6%

Sugar4g5%

Directions

1
Preheat oven to 375°F (190°C).
2
Season pork chops with salt and pepper on both sides.
3
In a skillet, heat oil over medium-high heat and sear pork chops for 3 minutes per side until browned.
4
In a bowl, mix canned tomatoes, chopped chilies, cumin, tarragon, and parsley. Pour over pork chops in a baking dish.
5
Bake for 25 minutes until pork is cooked through.
6
Meanwhile, cut cauliflower into florets and steam for 5 minutes until tender.
7
In a separate bowl, combine mayonnaise, lemon juice, chopped bell pepper, cream cheese, and Swiss cheese. Mix well.
8
Toss steamed cauliflower with the dressing and season with salt to taste.
9
Serve pork chops with the chili sauce and cauliflower salad on the side.

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