Name: Cajun Pork Chop with Pineapple Sauce & Spicy Cauliflower-Carrot Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1 ½ medium heads cauliflower; 6 cloves garlic; 3 jalapeño peppers; 1 ½ small pineapples; 6 pork chops, boneless; black pepper; Cajun seasoning; cornstarch; Dijon mustard; neutral vegetable oil; pure maple syrup; salt; soy sauce

Cajun Pork Chop with Pineapple Sauce & Spicy Cauliflower-Carrot RiceCajun Pork Chop with Pineapple Sauce & Spicy Cauliflower-Carrot Rice — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 medium carrots

1 ½ medium heads cauliflower

6 cloves garlic

3 jalapeño peppers

1 ½ small pineapples

6 pork chops, boneless

black pepper

Cajun seasoning

cornstarch

Dijon mustard

neutral vegetable oil

pure maple syrup

salt

soy sauce

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Cut each cauliflower head into quarters; using a box grater, hold the stem end of the cauliflower and coarsely grate. (Alternatively, transfer cauliflower to the bowl of a food processor; pulse until rice-like in consistency.) Place in a large bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Small dice and add to the bowl with the cauliflower. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel, trim, and coarsely grate carrots. Add to the bowl along with oil, salt, and pepper, then stir to combine. Divide between two baking sheet pans and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until cauliflower and carrots are tender and golden, about 20 minutes. Remove from oven. (Reserve bowl for later use.)

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat pork chops dry with paper towels and place on a plate. Sprinkle with Cajun seasoning on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden and cooked through, 4-5 minutes per side. Remove to a clean plate, cover with aluminum foil, and set aside. (Reserve skillet for later use.)

Meanwhile, peel and mince garlic. Place in the reserved bowl along with water, soy sauce, maple syrup, cornstarch, Dijon, Cajun seasoning, and salt. Whisk to combine the sauce.

Cut off skin from each pineapple; quarter, core, and small dice the flesh. Add to the bowl with the sauce.

When the pork chops are done, return skillet to medium-low heat. Add pineapple and sauce; cook, stirring occasionally, until thickened, 3-4 minutes. Remove from heat.

Thinly slice pork chops.

To serve, divide cauliflower rice and pineapple sauce between plates. Top sauce with pork and enjoy!

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