Even though Spring is supposed to come early according to the groundhog, it still seems very far away. Which means I have a few more months of wearing layers and preparing warm comfort food! Pork and rice is used to be one of my favorite meals. My Mom would use her gigantic cast iron pan sear the pork chops before simmering them in a collection of rice and vegetables. Not only was dinner fabulous, but the leftovers were even better! Comfort food at it’s best! I am not sure why I haven’t thought to recreate this meal with Crice before now. Crice, or cauliflower rice, is one of my favorite meal ‘bases.’ The cauliflower can be seasoned with anything and works with tacos, stir fry, as a base for pizza, stuffed peppers, and even breakfast! Can you tell I’m a little in love?
- 3 Pork chops (Or any number that you need)
- 1 Cup Chicken broth
- 16 oz frozen cauliflower (or 1/2 a cauliflower)
- 2 Tb coconut oil (or fat of your choice)
- 2 Stalks of celery
- 1 Medium onion
- 2 cloves garlic
- 1 Cup sliced mushrooms
- 1/2 Cup frozen spinach
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1. If using frozen cauliflower, defrost it in the microwave. Then use a food processor to shred.
- 2. Heat your oil in pan. Dice your onion, garlic, and celery. Add these to the pan and let cook until softened.
- 3. Season your pork chops with pepper and a dash of onion and garlic powder. In a separate pan that has been heated, place the pork chops. Cook for approximately 2 minutes on each side so that the pork is seared. (They will continue to cook in the crice mixture.)
- 4. Add your mushrooms, spinach, crice, and broth to the onion and celery mixture. Add your garlic and onion powder. Once your pork chops are seared, place them in the crice. Cover and let simmer for 20 minutes or until the pork is cooked through. Enjoy!
What is your favorite comfort food to make?