Cheese N Chili Chops with Cauliflower Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chop Ingredients:1 teaspoon vegetable oilsalt and pepper4 boneless center-cut pork chops (about 1 pound)1/4 cup tomato salsa1/2 can (4.5 ounces) diced green chilies, drained1 teaspoon cumin1/3 cup grated Cheddar cheese2 tablespoons cream cheese Salad Ingredients:1 medium head cauliflower, broken into small florets1/4 cup mayonnaise2 tablespoons fresh lemon juice1/2 teaspoon dried mustard3 scallions, chopped (3 tablespoons)1 jalapeρo pepper, very finely chopped (2 tablespoons) or chopped green bell pepper1/2 teaspoon salt1/8 teaspoon ground black pepper1/2 teaspoon chopped fresh parsley
Makes 4 servings
Chops Directions:
1. Heat oil in a nonstick skillet over medium-high heat. Season chops with salt and pepper. Brown chops about 2 minutes per side.
2. 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.
3. Mix cheeses in a bowl. Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.
Salad Directions:
1. Bring a large pot of salted water to boil. Add cauliflower and cook until tender-crisp, 4 to 5 minutes. Drain and rinse under cold water; pat dry.
2. In a large bowl, combine mayonnaise, lemon juice and mustard. Add cauliflower, scallions, jalapeno, salt and black pepper. Mix well until vegetables 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.
Number of Servings: 4
Recipe submitted by SparkPeople user GIJOEBRO.
Chops Directions:
1. Heat oil in a nonstick skillet over medium-high heat. Season chops with salt and pepper. Brown chops about 2 minutes per side.
2. 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.
3. Mix cheeses in a bowl. Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.
Salad Directions:
1. Bring a large pot of salted water to boil. Add cauliflower and cook until tender-crisp, 4 to 5 minutes. Drain and rinse under cold water; pat dry.
2. In a large bowl, combine mayonnaise, lemon juice and mustard. Add cauliflower, scallions, jalapeno, salt and black pepper. Mix well until vegetables 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.
Number of Servings: 4
Recipe submitted by SparkPeople user GIJOEBRO.
Nutritional Info Amount Per Serving
- Calories: 626.7
- Total Fat: 42.4 g
- Cholesterol: 131.8 mg
- Sodium: 875.4 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 5.2 g
- Protein: 49.5 g
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