Pork chops with Romesco Sauce

Ingredients

• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon coriander
• 1/2 teaspoon ground black pepper
• 2 teaspoons monk fruit golden
• 1 teaspoon salt
• 24 ounces boneless pork chops 4, 6 ounce chops
• 1 tablespoon avocado oil

Romesco Sauce

• 1/4 cup roasted red peppers (I used two peppers, cut in quarters lengthwise. Place cut-side down on sheet pan and bake at 450° for 15-20 minutes until slightly blackened. Cool slightly and remove skin). 
• 2 plum tomatoes
• 1/3 cup almonds
• 1 garlic clove
• 1 tablespoon sherry vinegar
• 1 tablespoon avocado oil
• 1/4 teaspoon paprika
• pinch of cayenne optional

Instructions

• Combine the cumin, chili, paprika, coriander, pepper, monk fruit, and salt in a small bowl and then generously season pork chops and set aside for 30 minutes to come to room temperature.
• Preheat the oven to 400ºF.
• Prepare the sauce. Blend together all sauce ingredients except olive oil (it will become bitter if blended) in a high speed blender until completely smooth. Adjust seasoning to taste with more salt, vinegar, and adding monk fruit if you want it sweeter. Stir in the olive oil and set aside.
• Grilled the pork chops.
• Serve the pork chops with the sauce.
  
  
  Original recipe adapted from https://primalwellness.coach/2020/07/02/pork-chops-with-romesco-sauce-and-charred-scallions/

Garlic Herb Cauliflower Rice

Ingredients

• 1 Head Cauliflower Medium, or 16 ounces store-bought cauliflower rice
• 1/2 Cup Almonds sliced
• 2 Tablespoons Butter or extra virgin olive oil
• 2 Cloves Garlic minced
• 1/4 teaspoon Sea Salt fine
• Black Pepper freshly ground, to taste
• 1/4 Cup Parsley fresh, chopped
• 1/4 Cup Dill fresh, chopped
• 1/4 Cup Basil fresh, chopped
• 1 Tablespoon lemon juice or more, to taste

Instructions

1. Using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice. Do not do all at once or it will be mush and whole in other parts.
2. Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. 
3. Return the skillet to the burner and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring until fragrant, about 30 seconds.
4. Add the cauliflower rice, salt, and a few pinches of black pepper. Cook, stirring until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
5. Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds.