American · Lunch

Chili chops with cauliflower salad

Name: Chili chops with cauliflower salad
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 800 gr canned tomatoes; 1 medium head cauliflower; 2 Tbs cream cheese; 1 tsp cumin; 0.5 tsp tarragon; 0.5 tsp parsley; 130 g chilies; 2 Tbs lemon juice; 0.25 cup mayonnaise; 1 tsp oil; 1 pound pork chops; 2 Tbs bell pepper; 4 servings salt; 4 servings salt and pepper; 0.33333334 cup swiss cheese

dinnerlunchGluten-FreeKetoNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

canned tomatoes800 gr
cauliflower1 medium head
cream cheese2 Tbs
cumin1 tsp
tarragon0.5 tsp
parsley0.5 tsp
chilies4½ oz
lemon juice2 Tbs
mayonnaise0.25 cup
oil1 tsp
pork chops1 pound
bell pepper2 Tbs
salt4 servings
salt and pepper4 servings
swiss cheese0.33333334 cup

Instructions

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.
4
Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.
5
Mix cheeses in a bowl.
6
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.
7
Drain and rinse under cold water.Or cook in MWC for 15 minutes.In a large bowl, combine mayonnaise, lemon juice and tarragon.
8
Add cauliflower, jalapeno, salt and pepper.
9
Mix well until cauliflower florets are evenly coated with dressing.
10
Chill at least 30 minutes for flavors to blend. (Can be made ahead.
11
Store in an airtight container and refrigerate up to 24 hours.) Sprinkle with parsley just before serving.