Escondido, CA
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Creamy Chipotle Porkchops with cauliflower ‘rice’



I like to make things that introduce new seasonings that make your tastebuds go… Wow! This week’s On The Menu is Creamy Chipotle Porkchops with cauliflower “rice.” This is a Paleo friendly meal that is a mix between Indian and Mexican food. Those fresh flavors come through with chopped cilantro and diced garlic cloves. This low carb high protein meal is sure to be a nice addition to your recipe repertoire.

4 pork chops

1 head of cauliflower (steamed)

6 garlic cloves (diced)

2 Tbl Chili powder

2 Tbl chipotle powder seasoning

2 Tbl ground cumin

1 cup fresh chopped cilantro

2 Tbl garlic powder
2 Tbl onion powder
1 can coconut milk
2 Tbl lemon juice
1/4 brown onion

For the chops: Mix 1 Tbl of chili powder, 1 Tbl chipotle powder, 1 Tbl ground cumin, 1/2 Tbl garlic powder, 1/2 Tbl



onion powder and 3 diced garlic cloves in a bowl. Dredge the pork chops in this mixture and set aside.

Mix the can of coconut milk, 1/2 Tbl onion powder, 1/2 Tbl garlic pow­der, 2 diced garlic cloves, 1/2 Tbl chipotle powder, 1/2 Tbl of chili pow­der along with salt/pepper.

In a sauté pan, heat 2 Tbl olive oil and sear both sides of the dredged pork chops. Add the liquid mixture and cook for about 15 minutes until the pork is cooked through (no longer pink).

For the cauliflower: While the chops are cooking, take your steamed cauliflower, and put in a food processor along with the remainder of the garlic powder, onion powder, garlic cloves and salt/pepper. Pulse until this becomes a rice.

Serve pork chops with the cauliflower rice and sprinkle with chopped cilantro and a squeeze of lemon juice. Enjoy!

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