Cilantro Jalapeño Pork Chops with Cheesy Cauliflower Rice
Tender pork chops reach chef level flavor with spicy jalapeños and the perfect blend of cheese in these cilantro jalapeño pork chops with cheesy cauliflower rice recipe.
Pat the pork chops dry with a paper towel. Put in a gallon zippy bag and set aside.
In a food processor or quality blender, puree all the marinade ingredients until smooth. If necessary, gradually add some water a teaspoonish at a time to get it to blend smoothly.
Pour the marinade into the zippy bag and knead over the pork chops. Press out as much air as possible, zip shut, and refrigerate for 4 hours or overnight.
Making Cauliflower Rice
In a large skillet over medium-high heat, melt the butter.
Add the riced cauliflower and sprinkle with garlic salt.
Sauté, stirring frequently, until the cauliflower rice is tender.
Add the remaining cheesy cauliflower rice ingredients. Stir constantly until the cream cheese and pepper jack cheese has melted and everything is well mixed.
Making Relish
Mix together all of the relish ingredients. Set aside.
Cooking Pork Chops
Lightly spray a pre-heated grill or skillet with nonstick cooking spray.
Cook the pork chops, flipping once, until cooked through (145 °F).
Serving
Scoop some cauliflower rice onto a plate.
Place a pork chop on top of the cauli rice.
Spoon some relish over pork chop. Garnish with cilantro and jarred jalapeño as desired.