Lindsey’s Smothered Pork Chops

This recipe features riced cauliflower topped with juicy bone-in pork chops smothered in a creamy sauce & topped with crispy cheese and bacon crumbles.

Can I change this recipe?

Of course! Try using white rice, brown rice, or BBF Organic Quinoa (#), in place of the riced cauliflower. For a creamier sauce, replace the milk with heavy cream. Or, try changing up the spices by using your favorite AP blend.

If you like this recipe, try these:.

• Smothered Chicken Enchiladas
• Sheet Pan Ranch Pork Chops
• Simple Salisbury Steak

This recipe features riced cauliflower topped with juicy bone-in pork chops smothered in a creamy sauce & topped with crispy cheese and bacon crumbles.

Lindsey’s Smothered Pork Chops

Ingredients:

• 4 Farmland Bone-In Pork Chops (#2184)
• 1/2 tsp AP Seasoning Salt (#1033)
• 1 Tbsp BBF Avocado Oil (#3516)
• 2 cups Flav-R-Pac Riced Cauliflower (#2743), cooked
• 1 10.75 oz. can Cream of Chicken Soup
• 1 1/4 cups milk
• 3/4 cup shredded mozzarella cheese
• 1/2 cup Tillamook Shredded Cheddar Cheese (#1866)
• 8 slices Daily’s Precooked Bacon (#4835), crumbled

Instructions:

1. First, preheat oven to 375F.
2. Spray a 9×13 pan with Vegalene (#1212).
3. Then, spread the prepared cauliflower rice across the bottom of the pan.
4. Next, heat the oil in a skillet. Season the pork chops with the Seasoning Salt, then cook 2-3 minutes per side, until they begin to brown. Remove from the pan and place on the rice.
5. In a bowl, combine the cream of chicken soup and milk. Pour into the pan.
6. Now, bake uncovered for 25 minutes. Remove from the oven to add the cheese and bacon, then bake an additional 5-10 minutes or until the cheese begins to brown.

Recipe from: Lindsey Geisinger, AP Rep in Minot, ND

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