Pork Chop with Cauliflower Rice
Experience a delightful blend of flavors with our Healthy Pork Chop on a bed of creamy avocado sauce and served alongside truffle-infused cauliflower rice. This dish takes a classic pork chop to new heights, offering succulence with each bite and a touch of sophistication.
2
Serving size
35
Pork
Detox
Keto-Friendly
Ingredients
For Pork Chops:
Fresh:
2 (4-6 ounce) pork chops, bone in
2 tablespoons fresh parsley, chopped
Staple:
2 tablespoons butter
2 teaspoon cumin
1 teaspoon onion powder
2 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
For Cauliflower Rice:
Fresh:
1 package cauliflower rice (or 1 head of cauliflower, riced)
1 tablespoon truffle oil
Pinch of truffle salt
Staple:
1 tablespoon avocado oil
1/3 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
For Avocado Sauce:
Fresh:
1 avocado
Juice from 1 lemon
2 tablespoons scallions, chopped
Staple:
1 tablespoon extra-virgin olive oil
Dash of hot sauce
1 tablespoon brown mustard (Primal Kitchen recommended)
1 teaspoon Italian seasoning
1 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
1 tablespoon water
Grass-fed organic meat and organic non-gmo veggies are linked where available
2
Serving size
Directions
Print Recipe- Begin by preheating your oven to 400°F.
- Place a large skillet in the oven to heat.
- Ensure the pork chops are thoroughly dried with a paper towel. Sprinkle both sides with cumin, onion powder, parsley, salt, and pepper, rubbing the seasonings in.
- Take the hot skillet out of the oven, set it on the stove over medium heat, and melt butter in it.
- Once the butter has melted, lay the pork chops in the skillet. Sear each side for about 3 minutes until golden-brown.
- Transfer the skillet to the oven and roast the pork chops for 6 to 10 minutes or until the internal temperature hits 145°F.
- While the pork chops are cooking, prepare the truffle cauliflower rice. Heat a skillet over medium-high heat and add avocado oil.
- Add the cauliflower rice and salt; cover the skillet and sauté for approximately 6 minutes, stirring occasionally.
- Once the cauliflower rice is tender, drizzle it with truffle oil and season with a pinch of truffle salt and pepper.
- Once the pork chops are done, transfer them to a plate and let them rest for at least 5 minutes.
- Finally, whip up the avocado sauce by blending lemon juice, olive oil, avocado, scallions, hot sauce, mustard, Italian seasoning, water, salt, and pepper until smooth. Adjust consistency with water if needed.
- Serve the rested pork chops over a bed of avocado sauce with a side of truffle cauliflower rice. Enjoy your delectable meal.
Total Macros:
Calories: 671
Protein: 30.1g
Carbs: 15.7g
Fat: 57g
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