-
Make the spice rub for the pork chops by combining the paprika, ancho, and cumin in a small bowl, mix well. Season the pork chops with a generous pinch of salt and spice rub on both sides, making sure to rub the spices all around and then drizzle over 1 tablespoon oil. Let the pork chops sit at room temperature for 20-30 minutes.
-
Meanwhile, start the cauliflower rice by grating the cauliflower using the largest setting on a box grater. Try to only grate the florets, not too much of the stalks. Pre-heat the largest pan you have just above medium heat for 2 minutes along with 1 tablespoon of oil. Add the onion, pepper flakes, ¼ teaspoon salt, a couple cracks of pepper, and mix well. Cook for 5 minutes then add the garlic and cook 2 more minutes. Add the paprika, ancho, cumin, and cook for 1 minute, stirring often. Add the water or chicken stock, mix well and cook for 30 seconds. Add all the cauliflower rice, ½ teaspoon salt, and couple cracks of pepper, and mix very well. Cover the pan with a lid or a large sheet tray, and cook for 4 minutes, stirring once. Remove cover from pan and taste the rice, if the texture is too raw, allow to cook another 1 minute, if it feels good, turn the heat off. Add the lime zest, lime juice, cilantro/parsley, mix well, check for seasoning, and set aside.
-
Cook the pork chops by pre-heating a large pan, preferably cast iron, over medium-high heat for 2 minutes. Add 1 tablespoon of oil, wait 20 seconds, then add half of the chops. Cook for 4-5 minutes, or until a nice crust has formed, flip and cook another 4 minutes then remove from pan. Repeat with remaining chops. Pork chops overcook very easily, so make sure to pull them from the pan as soon as they are done.
-
Chop and prep the toppings ahead of time and assemble to burrito bowl the day you want to eat it or right before eating it. I like to season the chopped tomatoes with really good extra virgin olive oil and lime juice. Top the cauliflower rice with sliced pork chops and the toppings, enjoy!
-
Everything will keep in the fridge for 5 days or can be frozen for 2-3 months. The best way to reheat the rice and chops is in a 350 F oven for 8-10 minutes, if using a microwave, cover the container with a wet paper towel and make sure not to overheat or the food will dry out.