Pork Chops & Pineapple Fried Cauliflower Rice
(makes 3 servings)
- 1/2 c pineapple spears or chunks (fresh is best!)
- 3 pork chops (I used bone-in)
- salt & pepper
- 1 T olive oil
- 1/2 onion, sliced
- 3 T tamari sauce
- 1/2 T rice wine vinegar
- 1 T honey
- 1/2 T sriracha (optional)
- 1 clove garlic, minced
- 1 egg
- 1/2 c frozen peas (some argue that peas aren't Paleo- don't get me started- so if you are anti-peas, leave them out)
- 1 T (additional) tamari sauce
- 1/2 head cauliflower, grated
Heat oil in a skillet over medium high heat. Season the pork chops with salt and pepper and add them to the pan. Cook on both sides until they have a golden brown color. In the meantime, grill or sear pineapple spears/chunks on the grill, a grill pan, or in a skillet until they have color. Set aside. Once the chops are done, toss in the sliced onions and work them into the crevices in the pan. Move the onions around and let them cook for a few minutes, until they soften. Add the tamari, vinegar, honey, and hot sauce (if using), and stir it around. Allow the sauce to bubble up until it thickens and the chops are cooked through. Transfer the pork chops to a bowl/plate, and let the sauce bubble up and cook for another minute. Pour it over the pork chops and set aside.
To make the fried "rice" add a splash of oil to the same pan and bring it back to medium-high heat. Add garlic and stir, then crack in the egg and stir to scramble it a bit. Add peas, and one more tablespoon of tamari. Add grated cauliflower and fry it up for a couple of minutes. Finally, add the pineapple chunks and stir. To serve, scoop some "rice" on a plate, then top with a pork chop and onions. Drizzle some sauce over the top.
Like I said, this is super delicious and is very Paleo-friendly meal. I encourage you to use cauliflower to make fried "rice," and I will definitely be doing it again. I have had a great time making my favorite meals into Paleo versions, and I will continue doing it for sure! Stay tuned to see what else I come up with!