So, last Thursday, I was staring into my fridge, contemplating the age-old dilemma of what to whip up for dinner. It was that kind of day where you just want something that’s quick but also feels like you’re treating yourself — you know what I mean? That’s when I stumbled upon some boneless pork chops and a lonely cauliflower that needed some love. The result? Chili chops with cauliflower salad. It’s a dish that’s not only comforting and satisfying but also surprisingly simple to make. Perfect for those weeknight dinners when you want something a bit special without spending hours in the kitchen.
What You’ll Need
This recipe is all about balance and bold flavors, using some pantry staples and fresh ingredients that you probably have on hand!
- Boneless pork chops
- Salt and pepper
- Oil
- Italian canned tomatoes
- Green diced chilies
- Cumin
- Cauliflower
- Mayonnaise
- Fresh lemon juice
- Dried tarragon
- Jalapeño, for a little heat
- Fresh parsley
- Red green bell pepper
- Salt and pepper, again for seasoning
- Cream cheese
- Swiss cheese
How to Make Chili Chops with Cauliflower Salad
- Season those pork chops generously with salt and pepper. Heat your nonstick skillet over medium-high heat, add a splash of oil, and brown the chops for about 2 minutes per side. They should be golden and slightly crisp around the edges.
- In a bowl, combine the Italian canned tomatoes, green diced chilies, and cumin. Stir until it smells like a fiesta in a bowl. Pour this mixture over the browned chops.
- Reduce the heat to low, cover the skillet, and let those chops simmer for about 5 minutes or until they’re cooked through to perfection. You’ll know they’re done when they’re firm but juicy.
- While the chops are simmering, mix together your cream cheese and Swiss cheese in a small bowl. Once the chops are ready, divide this cheese mixture over them, cover, and let it melt for about a minute.
- For the cauliflower salad, bring a large pot of salted water to a boil. Toss in the cauliflower and cook until tender-crisp, somewhere between 5 to 10 minutes. Drain and give them a quick rinse under cold water.
- In a large bowl, whisk together the mayonnaise, fresh lemon juice, and dried tarragon. Add the cauliflower, a bit of jalapeño for some kick, salt, and pepper. Mix until every floret is lovingly coated in the dressing.
- Chill the cauliflower salad for at least 30 minutes so the flavors can mingle. Just before serving, sprinkle with fresh parsley for a pop of color and flavor.
Cook’s Notes
When browning the chops, make sure the skillet is hot enough to give them a nice sear without overcooking. This will lock in the juices, keeping them tender. If you’re making this ahead, the chop mixture and cauliflower salad can be stored separately in airtight containers in the fridge. The salad actually tastes even better after a day, so feel free to prepare it in advance. However, don’t leave it in the fridge for more than 24 hours to keep it fresh and crisp.
Make It Your Own
- Swap the pork chops for chicken breasts or thighs if you’re in the mood for chicken. Adjust the cooking time as needed.
- Try adding a dash of smoked paprika to the tomato-chili mixture for a smoky depth.
- If you’re dairy-free, substitute the cream cheese and Swiss cheese with your favorite plant-based cheeses.
- Spice up the cauliflower salad with some diced red onion or bell pepper for extra crunch and flavor.
If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether it’s a hit or a learning experience, let’s chat about it! 🍽️
Goes Well With
If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:
Related update: Chili chops with cauliflower salad