Chili chops with cauliflower salad
4 boneless pork chops (about 1 pound)
Salt and pepper
1 tsp oil
¼ cup canned, chopped tomatoes
130g green chilies, drained and diced
1 tsp cumin
1/3 cup Cheddar or Swiss cheese, grated
2 tbs cream cheese
1 medium head cauliflower, broken into small florets
¼ cup mayonnaise
2 tbs fresh lemon juice
½ tsp dried tarragon
2 tbs green or red bell pepper, chopped
½ tsp salt
⅛ tsp ground black pepper
½ tsp fresh parsley, chopped
Season chops with salt and pepper and brown them in a nonstick skillet over medium-high heat for about 2 minutes per side.
Combine salsa, chilies and cumin in a bowl. Pour mixture over chops. Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.
Mix cheeses in a bowl. Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.
Cook cauliflower florets in a large pot of salted, boiling water until tender-crisp, 5 to 10 minutes. Drain and rinse under cold water.
Or cook in MWC for 15 minutes.
In a large bowl, combine mayonnaise, lemon juice and tarragon. Add cauliflower, jalapeno, salt and pepper.
Mix 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.)
Sprinkle with parsley just before serving.