
Chili chops with cauliflower salad
You can never have too many American recipes, so give Chili chops with cauliflower salad a try. This recipe makes 4 servings with 455 calories, 34g of protein, and 26g of fat each. For $3.06 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of lemon juice, chilies, pork chops, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe from Foodista has 10 fans. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. It works well as a rather pricey main course. It is a good option if you're following a gluten free diet. With a spoonacular score of 88%, this dish is excellent. If you like this recipe, you might also like recipes such as Chili Chops, Chili Chops, and Lamb Chops with Cauliflower and Raisins.
Diets
Ingredients

canned tomatoes
800 gr

cauliflower
1 medium head

cream cheese
2 Tbs

cumin
1 tsp

tarragon
0.5 tsp

parsley
0.5 tsp

chilies
130 g

lemon juice
2 Tbs

mayonnaise
0.25 cup

oil
1 tsp

pork chops
1 pound

bell pepper
2 Tbs

salt
4 servings

salt and pepper
4 servings

swiss cheese
0.33333334 cup
Cooking in Steps
-
1Season chops with salt and pepper and brown them in a nonstick skillet over medium-high heat for about 2 minutes per side.
salt and pepper
frying pan -
2Combine salsa, chilies and cumin in a bowl.
chili pepper
cumin
salsa
bowl -
3Pour mixture over chops. Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.
frying pan -
4Mix 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.
cauliflower florets
cauliflower
cheese
water
bowl
pot -
5Drain and rinse under cold water.Or cook in MWC for 15 minutes.In a large bowl, combine mayonnaise, lemon juice and tarragon.
lemon juice
mayonnaise
tarragon
water
bowl -
6Add cauliflower, jalapeno, salt and pepper.
salt and pepper
cauliflower
jalapeno pepper
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7Mix 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.)
cauliflower florets
-
8Sprinkle with parsley just before serving.
parsley