4 pork chops, trimmed of all visible fat
20 oz. can pineapple tidbits/chunks (in its own juice)
1/4 c. cilantro, chopped
2 t. fresh ginger, chopped
3 cloves garlic, minced
1 c. coconut milk
1/4 t. cayenne pepper
1/4 t. ground ginger
pinch sea salt
1 T. coconut oil
1 head cauliflower
macadamia nuts, slightly crushed
-Trim pork chops and marinate (for at least 30 minutes) in: Juice of 2 limes, just the juice from the can of crushed pineapples, cayenne pepper, ground ginger and salt.
-While that's marinating.... Prepare your cauliflower rice and set aside. I use a food processor with the grater attachment. Wash and trim leaves off cauliflower. Cut in big chunks, and grate to a rice-like consistency. Put cauliflower "rice" in an 8x8 glass pan.
-In a sauce pan, heat 1 tsp. coconut oil. Saute garlic and ginger until it starts to brown. Add coconut milk, pineapple, and the juice of 1 lime. Simmer.
-In a large saute pan heat 2 t. coconut oil. Brown pork chops (about 4 minutes on each side - until golden brown). Remove to a baking dish - on top of "rice." Pour coconut milk mixture over pork chops. Sprinkle with fresh cilantro. Bake for about 12-15 minutes at 350º. Sprinkle with some crushed macadamia nuts. Garnish with fresh cilantro and avocado slices. Enjoy!
The original recipe for this tasty dish comes from Eat This. All of these ingredients tasted so good together. I am still surprised at how yummy cauliflower "rice" is - especially mixed with the pineapple. This dinner will be enjoyed again in the near future!