- 20 min
Chop finely the Brussel sprouts.
Zest and juice the lemon.
Make the dressing
Mix 1 Tbsp of olive oil (double for 4 ppl.), red pepper flakes, lemon juice, lemon zest, honey and parmesan.
Make the slaw
In a bowl, mix together the brussel sprouts, the arugula and the shallot.
Add dressing and mix well.
Cook cauliflower rice
In an oiled pan over medium-high heat, fry the cauliflower rice for about 5 minutes.
Tips: if it gets sticky, add a bit of water, 1 Tbsp at the time.
Cook pork chop
Remove cauliflower rice from pan.
Rub the pork chop with the maple pepper spices and cook in the pan about 3-4 minutes per side or until
internal temperature reaches 145°F.
Serve the pork chop with the rice and the salad.