This pork turned out SO WELL… I know things are good when my husband can’t even be bothered to take a break from slowly chewing with his eyes rolled back into his head to say, “this is good.” I had to actually stop him and ask him what he thought before he said, “a keeper” and then shoved another bite into his mouth.
The cauliflower rice is something that’s just SO COOL… whether you’re going grain-free or low-carb, trying to get in another serving of veggies, or trying to cut calories, subbing grated cauliflower for rice is a simple trick you can easily incorporate into your menu plans.
You’ll need 4 pork chops that are about 3/4 inch thick. The first thing you want to do is get those marinating in the juice of 1 lime plus the juice of an 80z can of crushed pineapple.
While that’s marinating, use your food processor or a box grater to make “rice” out of an entire head of cauliflower (which you’ve washed already).
The sauce for this meal is simple. Start with a cup of coconut milk with the juice of 1-2 limes squeezed in (I used 2 but I’m a lime lover).
Add the crushed pineapple…
A nice sprinkle of cayenne pepper and a bit of salt (not shown).
And heat this while you grill your pork chops 4-5 minutes on each side.
While the sauce is heating and the pork is grilling, heat a bit of coconut oil (or olive oil is fine if you don’t have coconut) in a pan…
…and use it to stir-fry enough cauliflower for the number of people you’re serving. I only made enough for 2 servings. When some pieces start to get a little browned, it’s good.
And I put the rest of it in a bag in the freezer. (I’ve since used some of the frozen “rice” and it’s just as good as new. No need to dedicate time to thawing it either… it thaws pretty instantly once it’s in the pan. Just beware of splattering oil.)
And…serve! This meal is not for the flavor-phobic. My mouth is actually watering right now just looking at the picture again… it may make its way onto next week’s menu for us. Mmm!
- 4 pork chops 3/4 inch thick
- marinate in juice of 1 lime
- and juice of an 8 0z. can of crushed pineapple
- grill 4-5 minutes each side
- Sauce is 1 cup coconut milk
- w/salt and cayenne pepper
- juice of 2 limes
- crushed pineapple
- “rice” is grated cauliflower
- stir-fried in 1 Tbsp coconut oil (or EVOO) until warm and browning a little