About
This is a simple skillet recipe that makes a great hot lunch or a fast dinner for anyone low on time. Pork chops are seasoned with a blend of southern-inspired spices for a slightly heated and peppery flavor. A load of cauliflower rice picks up all the excess seasonings and is finished off with butter.
Ingredients
- 4 ounce thin sliced center cut pork chops bonless by aldi
- ⅛ teaspoon salt
- ⅛ teaspoon white pepper, ground
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon mustard powder
- ⅛ teaspoon nutmeg ground
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 2 teaspoon olive oil
- 1 teaspoon worcestershire sauce
- 2 cup cauliflower rice
- 1 teaspoon apple cider vinegar
- 1 tablespoon unsalted butter
Instructions
- Lay 2-oz thin, boneless pork chops on a surface and season with the salt, pepper, chili powder, paprika, mustard powder, nutmeg, onion powder, and garlic powder. Press the seasonings gently into the meat.
- Heat the olive oil in a pan over medium-high heat and lay the seasoned pork chops down in the hot oil. Cook the pork chops for about 3 minutes per side, until the seasoning is dark golden brown against the pork. When you flip the chops over, pour the worcestershire into the pan so the steam infuses the pork.
- Set the cooked pork chops aside to cool. Once cooled for a minute or two, slice the chops.
- Return the pan to the stove. Toss in the cauliflower and apple cider vinegar, and cook over high heat so the rice picks up the leftover seasonings and oil in the pan. When the rice turns golden brown, reduce the stove heat to low and stir in the butter. Remove from the heat once the butter has coated all the rice.
- Return the sliced pork chops over the skillet of rice. At your discretion, you may serve the skillet with chopped green onion and slices of lemon for squeezing.
Nutrition Facts
- Servings: 2
- Calories: 192.9kcal/807.0kJ (per serving)
- Fat: 12.8g (per serving)
- Carbs: 6.5g (per serving)
- Protein: 13.7g (per serving)
