Savory Cauliflower Fried Rice with Pork Chops

Ingredients:

1 head organic cauliflower – steamed
1/2 red onion – minced
3 garlic cloves – minced
2 tbsp fresh basil – diced
1 egg
2 tbsp coconut flour
1 tsp sea salt
black pepper to taste
3-4 tbsp coconut oil

Directions:
In a large mixing bowl, add the minced onions, garlic, and basil.  Place the steamed cauliflower in the bowl as well and add the egg, coconut flour, salt, and pepper.  Using a potato masher, mash the cauliflower down to the consistency of rice.  Mix all the ingredients well.  Heat the coconut oil in a large skillet over medium high heat.  Add the cauliflower rice and saute for 7-10 minutes or until the “rice” starts to crisp up a little and the onions are tender.  Remove the rice and keep warm in the oven.

Pork Chops
4 pork chops (I used thin cut pork chops, they cook faster…)
2 tbsp olive oil
pinch of sea salt
black pepper to taste
2 tbsp coconut oil

In a large mixing bowl, drizzle the pork chops with the olive oil, add the salt and pepper, and let the pork chops sit (if you have time) in the fridge for about an hour.  In the same skillet as you cooked your cauliflower rice in (no need to even clean it), add the coconut oil and heat over medium high.  Sear the pork chops for 5-7 minutes on each side.  Slice and serve on top of the cauliflower rice and drizzle with the walnut pesto sauce.

Pesto Sauce
4 oz fresh basil (3 ½ cups)
1 cup walnut halves and pieces
6 garlic cloves
1 cup olive oil
1 tsp sea salt
Juice from ½ a lemon

In a food processor add the walnuts, garlic, sea salt, and olive oil.  Process until smooth.  Add the basil and lemon juice and process again until smooth.  Slice the chicken and spoon the pesto sauce on top to serve.

 Delicious!!!!
http://everydaypaleo.com/2010/09/27/how-hot-is-your-kitchen-another-cooking-demo/