Chili chops with cauliflower salad

Name: Chili chops with cauliflower salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 800 pieces Chopped Tomatoes (800 gr.s of Italian little pomodori tomatoes a can, with their juice ( This means 2 cans ). I used the brand Ci); 1 piece Cauliflower (1 medium head cauliflower, broken into small florets); 2 tbsp Cream Cheese (2 Tbs cream cheese); 1 tsp Cumin Seeds (1 tsp cumin); ½ tsp Dried Tarragon (½ tsp dried tarragon); ½ tsp Parsley (½ tsp fresh parsley, chopped); 130 g Green Chili (130g green chilies, drained and diced); 2 tbsp Lemon Juice (2 Tbs fresh lemon juice); ¼ cup Mayonnaise (¼ cup mayonnaise); 1 tsp Vegetable Oil (1 tsp oil); 1 lb Pork Chops (4 boneless pork chops (about 1 pound)); 2 tbsp Bell Pepper (2 Tbs green or red bell pepper, chopped); 0 pieces Table Salt (salt to taste); 0 pieces Salt and Pepper (Salt and pepper); ⅓ cup Swiss Cheese (1/3 cup Cheddar or Swiss cheese, grated)

30 minAmerican

Servings4

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Gluten Free

Ingredients

For 4 servings

Chopped Tomatoes800 pieces · 800 gr.s of Italian little pomodori tomatoes a can, with their juice ( This means 2 cans ). I used the brand Ci
Cauliflower1 piece · 1 medium head cauliflower, broken into small florets
Cream Cheese2 tbsp · 2 Tbs cream cheese
Cumin Seeds1 tsp · 1 tsp cumin
Dried Tarragon½ tsp · ½ tsp dried tarragon
Parsley½ tsp · ½ tsp fresh parsley, chopped
Green Chili130 g · 130g green chilies, drained and diced
Lemon Juice2 tbsp · 2 Tbs fresh lemon juice
Mayonnaise¼ cup · ¼ cup mayonnaise
Vegetable Oil1 tsp · 1 tsp oil
Pork Chops1 lb · 4 boneless pork chops (about 1 pound)
Bell Pepper2 tbsp · 2 Tbs green or red bell pepper, chopped
Table Salt0 pieces · salt to taste
Salt and Pepper0 pieces · Salt and pepper
Swiss Cheese⅓ cup · 1/3 cup Cheddar or Swiss cheese, grated

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Steps

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