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Crispy Pork With Lemon-Thyme Cauli Rice

Ingredients

• 1/4 cup coconut oil or ghee, or 1/4 cup avocado oil
• 1/2 cup crushed pork rinds
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon ground black pepper
• 1 pound boneless pork chops (1 in)
• 1 medium head cauliflower (1 1/2 lbs)
• 1 small white onion, diced
• 4 cloves garlic, minced
• 1/4 cup chicken bone broth
• 2 tablespoons lemon juice
• 1/2 teaspoon finely ground sea salt
• Leaves from 6 sprigs fresh thyme

Directions

1. Heat the oil in a frying pan over medium-low heat.
2. While the oil is heating, place the crushed pork rinds, garlic powder, oregano, thyme, salt, and pepper in a bowl.
3. Stir to blend, then add the pork chops, one at a time, and coat in the mixture.
4. When the chops are well coated, transfer to the frying pan.
5. Cook the pork chops for 10 minutes per side.
6. Once the pork has cooked for a total of 20 minutes, transfer the chops to a plate, leaving the cooking oil in the pan.
7. Add the riced cauliflower, onion, garlic, broth, lemon juice, and salt.
8. Cover and cook until the cauli rice is soft but not mushy for 15 minutes, stirring a couple of times during cooking.
9. Cut the pork chops into 1/2-inch slices.
10. When the cauli rice is done, add the sliced pork to the pan.
11. If the pork is not cooked through, continue cooking, uncovered, for another 5 minutes, just to cook it through.
12. Divide the pork and cauli rice among 4 plates, sprinkle with the thyme leaves.

Attribution