Chili Chops with Cauliflower Salad

Ingredients

• •800 g canned tomatoes
• •1 medium head cauliflower
• •2 tbsp cream cheese
• •1 tsp cumin
• •½ tsp tarragon
• •½ tsp parsley
• •130 g chilies
• •2 tbsp lemon juice
• •¼ cup mayonnaise
• •1 tsp oil
• •1 pound pork chops
• •2 tbsp bell pepper
• •salt
• •salt and pepper
• •⅓ cup swiss cheese

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Method

From foodista.com — read the original

1. 1Season chops with salt and pepper and brown them in a nonstick skillet over medium-high heat for about 2 minutes per side.
2. 2Combine salsa, chilies and cumin in a bowl.
3. 3Pour mixture over chops. Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.
4. 4Mix cheeses in a bowl. Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts. Cauliflower salad:Cook cauliflower florets in a large pot of salted, boiling water until tender-crisp, 5 to 10 minutes.
5. 5Drain and rinse under cold water. Or cook in MWC for 15 minutes. In a large bowl, combine mayonnaise, lemon juice and tarragon.
6. 6Add cauliflower, jalapeno, salt and pepper.
7. 7Mix well until cauliflower florets are evenly coated with dressing. Chill at least 30 minutes for flavors to blend. (Can be made ahead. Store in an airtight container and refrigerate up to 24 hours.)
8. 8Sprinkle with parsley just before serving.