Nutritional Wisdom with Carly Pollack

Fiesta Pork Chops

The Clothes Make the Girl

1/2 head cauliflower
avocado oil
sea salt, to taste
black pepper, to taste
2 medium pork chops, bone in or boneless
1 tbsp ghee, divided
1/2 cup onion, diced
1/2 tsp arrowroot powder
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp oregano
2/3 cup chicken broth
1 tbsp lime juice
1 4oz can diced green chiles
1/4 cup cilantro, chopped
1/2 medium avocado, diced
2 scallions, chopped

Preheat oven to 375 degrees.

Cauliflower Rice
Cut cauliflower into florets and place in a food processor.
Pulse until a rice-like consistency is reached.
Drizzle with avocado oil and toss to combine.
Line a baking sheet with parchment paper and spread the cauliflower rice into an even layer.
Bake for 15 to 20 minutes or until cauliflower starts to brown.

Pork Chops
Sprinkle the pork chops with salt and pepper.
Heat 1/2 tablespoon ghee in a large, non-stick skillet over medium-high heat, about 3 minutes.
Add the pork chops to the pan and cook on one side, undisturbed, for 4 to 5 minutes.
With tongs, flip the pork over and brown the other side, 4 to 5 minutes.
Remove the pork from the pan, reduce the heat to medium, and add the onion and arrowroot to the pan.
Sauté until soft and golden, about 5 to 7 minutes.
Add the garlic, chili powder, cumin, and oregano.
Cook until fragrant, about 30 seconds.
Add the chicken broth, lime juice, and diced green chiles, then use a wooden spoon to scrape up any brown bits from the bottom of the pan.
Bring to a boil, then simmer and allow to thicken a bit, about 3 minutes.
Add 1/2 tablespoon ghee to the pan, stir to combine, then place the pork chops back into the pan to reheat and coat them in sauce. Remove from the heat, sprinkle with cilantro.
Serve over cauliflower rice and garnish with avocado and scallions.

2 Servings

Recipe Credit