Contrivance:
- 800 gr.s of Italian small pomodori tomatoes a can, with their juice ( This implies 2 cans ). I frail the emblem Ci
- 1 medium head cauliflower, damaged into little florets
- 2 Tbs cream cheese
- 1 tsp cumin
- ½ tsp dried tarragon
- ½ tsp fresh parsley, chopped
- 130g green chilies, drained and diced
- 2 Tbs fresh 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 about 2 minutes per side.
- Combine salsa, chilies and cumin in a bowl. Pour combination over chops. Decrease heat to low, duvet skillet and simmer chops 5 minutes or until cooked via.
- Combine cheeses in a bowl. Divide cheese combination over chops, duvet and put collectively dinner 1 minute, right until cheese melts.
Instructions:
- Cook dinner cauliflower florets in a consuming pot of salted, boiling water until gentle-crisp, 5 to 10 minutes. Drain and rinse below cool water.
- Or put collectively dinner in MWC for 15 minutes.
- In a consuming bowl, combine mayonnaise, lemon juice and tarragon. Add cauliflower, jalapeno, salt and pepper.
- Combine until cauliflower florets are evenly lined with dressing. Let set at least 30 minutes for flavors to mix.
- Sprinkle with parsley right sooner than serving.