Ingredients:
- 800 gr.s of Italian tiny pomodori tomatoes a can, with their juice ( This suggests 2 cans ).
- 1 medium head cauliflower, into tiny florets
- 2 Tbs cream cheese
- 1 tsp cumin
- ½ tsp dried tarragon
- ½ tsp recent parsley, chopped
- 130g green chilies, drained and diced
- 2 Tbs recent lemon juice
- ¼ cup mayonnaise
- 1 tsp oil
- 4 boneless pork chops (about 1 pound)
- 2 Tbs green or crimson bell pepper, chopped
- salt to model
- Salt and pepper
- 1/3 cup Cheddar or Swiss cheese, grated
Instructions:
- Season chops with salt and pepper and brown them in a nonstick skillet over medium-high heat for roughly 2 minutes.
- Combine salsa, chilies and cumin in a bowl. Pour combination over chops. heat to low, simmer chops 5 minutes or till cooked thru.
- Combine cheeses in a bowl. Divide cheese combination over chops, cover and cook dinner 1 minute, till cheese melts.
Instructions:
- Cook cauliflower florets in a pot of salted, boiling water till delicate-crisp, 5 to 10 minutes. Drain and rinse under cold water.
- Or cook dinner in MWC for 15 minutes.
- In a perfect bowl, mix mayonnaise, lemon juice and tarragon. Add cauliflower, jalapeno, salt and pepper.
- Combine till cauliflower florets are evenly lined with dressing. Chill about 30 minutes for flavors to blend. (Might be made ahead. store in an airtight container and refrigerate around 24 hours.)
- Sprinkle with parsley before serving.