This meal tastes like something you'd get at a fancy Latin American restaurant, and it's super easy to make! The scallion salsa is definitely something I'm going to consider in the future for grilled or smoked meats!
INGREDIENTS
2 6oz boneless pork chops
2.5 tsp Southwest seasoning (equal parts ground cumin, sweet paprika, smoked paprika, dried oregano, ground coriander, ground garlic)
1.5 cups cauliflower “rice”
1 Roma tomato
1 Red onion
0.25 oz garlic
4.25 oz cabbage
0.5 oz pepitas
1 whole scallion
3 tbsp cilantro-lime vinaigrette
DIRECTIONS
1. Mince scallion, discarding the root end.
2. Mince garlic.
3. Cut ends off red onion and discard peel. Halve lengthwise. Lay flat and small dice into pieces, about 0.25 inch each.
4. Medium dice Roma tomato into pieces, about 0.5 inch each.
5. Place pepitas in a dry large saute pan over medium heat. Toast 5-7 minutes, or until fragrant, shaking pan frequently.
6. Transfer pepitas to cutting board. Roughly chop.
7. Place scallion and half of garlic in a small bowl. Add 1 tsp of cilantro-lime vinaigrette and 3 tbsp olive oil. Season with salt, pepper, and 1 tbsp of Southwest seasoning. Stir to combine.
8. Place cabbage and pepitas in medium bowl. Drizzle with remaining cilantro-lime vinaigrette. Salt and pepper to taste. Toss to combine.
9. Pat boneless pork chops dry with paper towels. Season with salt, pepper, and remaining Southwest seasoning.
10. Heat 1.5 tbsp of cooking oil in medium saute pan over medium heat. Add pork to hot pain. Cook 4-6 minutes on each side or until pork is fully cooked.
11. Transfer pork to a cutting board. Let rest at least 3 minutes.
12. Heat 1.5 tbsp cooking oil in pan used for pepitas over medium heat. Add onion to hot pan. Season with salt and pepper. Cook 2-3 minutes or until onion is lightly browned and softened, stirring occasionally.
13. Add tomato and remaining garlic. Cook 2-3 minutes or until garlic is fragrant, stirring often.
14. Add cauliflower rice and 2 tbsp water. Season with 0.25 tsp salt and pinch of pepper. Cook 4-5 minutes or until cauliflower is tender and liquid cooked off, stirring occasionally.
15. Cut pork into 6-8 slices.
16. Divide cauliflower rice with tomato between plates. Fan Southwest-seasoned pork chips over cauliflower. Spoon scallion salsa over the top. Serve slaw on the side.
This recipe serves 2.
MACRO INFO
770 Calories, 63g Fat, 13g Net Carbs, 36g Protein
Comments