Chipotle Lime-Glazed Pork Chop

Ingredients

• 1 Red Onion
• 1 Lime
• 1 Cauliflower Head
• 1 Resealable Gallon-Size Plastic
• Bag
• 2 Bone-in Pork Chops Seasoning
• 3 Tbsp. Mexican Rice Seasoning
• 2 oz Frozen Peas
• ½ oz Honey
• Olive Oil
• Salt Pepper
• Peel onion and slice into ¼” rounds. Zest and halve
• lime. Quarter one half and juice remaining half.

Instructions

1. 1

   Cook Within: Juices that accumulate while seared pork chops rest are packed with flavor. Add them to your glaze, not to your garbage! Cauliflower is not only a great low- carb substitute for rice, but it has a host of health benefits. It detoxifies, aids digestion, and may improve learning and memory.

2. 2

   Prepare the Ingredients: Peel onion and slice into ¼” rounds. Zest and halve lime. Quarter one half and juice remaining half. Remove leaves from cauliflower head, core, and cut into bite-sized florets. Place cauliflower florets in provided plastic bag and pound (don’t be afraid to use force!) with a heavy pan or mallet until it resem- bles coarse grains, a little larger than rice. Don’t worry if some stem pieces remain larger. Rinse pork chops, pat dry, and season on both sides with chipotle cinnamon seasoning.

3. 3

   Sear the Pork Chops: oil and pork chops to hot pan. Cook until browned, 3-4 minutes per side. Transfer pork chops to plate. Pork chops will finish cooking in a later step. Return pan to heat; no need to wipe clean.

4. 4

   Roast the Onions: with 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until tender and lightly browned, 12-15 minutes. While onions roast, prepare cauliflower rice.

5. 5

   Make Glaze and Finish Pork: Increase heat under pan to medium-high. Add ¼ cup water, honey, and lime juice. Bring to a boil and reduce slightly, stirring occasionally and scraping up browned bits on bottom of pan, 2-4 minutes. Return pork and any accumulated juices to pan. Return to a boil and cook until pork reaches a minimum inter- nal temperature of 145 degrees and glaze is a thick syrup, 2-3 minutes. Spoon glaze over pork chops.

6. 6

   Make the Cauliflower Rice: Place a medium pot over high heat and add ¼ cup water, cauliflower, and Mexican rice seasoning. Cook, stirring occasionally, until cauliflower is tender, 4-6 minutes. Stir in peas and cook until peas are warmed through, 1 minute. Remove from burner.

7. 7

   Plate the Dish: Scoop cauliflower rice onto plate and place roasted onions next it. Lean pork chop against rice, spoon on any remaining glaze, and sprinkle with lime zest (to taste). Garnish with lime quarters. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Don’t be afraid to use some force when smashing the recipe before you start–we promise it will be time

8. 8

   Remove leaves from cauliflower head, core, and cut