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PORK CHOPS WITH CREAMY CAULIFLOWER RICE

Ingredients:

4 (150 g each) g MONTEREY PORK CHOPS, sliced
4 cloves garlic, minced
1 tbsp soy sauce
1 tsp pepper
2 tbsp cooking oil
2 tbsp MAGNOLIA GOLD BUTTER SALTED
2 (30 g) tbsp minced onion
1/2 kg cauliflower florets, steamed and finely chopped
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/2 tsp iodized fine salt
1 tsp pepper
1 tsp chopped parsley

Procedure:

  1. Marinate pork chops with garlic, soy sauce and pepper.
  2. In a pan, fry pork chops in oil over medium heat.  Cook for 3 minutes on each side. Set aside.
  3. In the same pan add butter, onion, cauliflower and cream. Cook for 3 minutes using low heat. Season with salt and pepper and garnish with parsley.  Serve with pork chops.

Makes 4 servings.

Tip/s: Wash cauliflower only when it's going to be cut up and used. Soak in salt water or vinegar water to help force out dirt or insects stuck in the florets

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