Safety-scanned gluten-free recipe

Chili chops with cauliflower salad

Name: Chili chops with cauliflower salad
Yield: 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

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.

Prep: Not provided
Cook: Not provided
Serves: 4

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

Directions

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.

Nutrition

Calories	455.42 kcal
Fat	25.87 g
Carbohydrates	25.56 g
Protein	33.69 g

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Source: Spoonacular