This recipe is for two people. The beauty of the cauliflower puree is that it has a consistency and flavor much like mashed potatoes with a fraction of the calories.
- For the spice rub, combine 1 Tbl of finely ground coffee with 1 Tbl of Italian herbs, ¼ tsp onion powder and ¼ tsp garlic powder.
- Trim fat from a 1 inch thick boneless pork chop. Slice the pork chop horizontally so that you end up with two ½ inch thick chops. Rub the two pork chop pieces with the coffee spice rub and grill.
- For the cauliflower puree, cut a head of cauliflower into pieces and steam with one shallot quartered. Once the cauliflower is soft, puree it and the shallot in a food process with 1 tablespoon of olive oil. Season lightly with salt and pepper.
- For the apricots, slice 4 apricots into small pieces and sprinkle lightly with cinnamon.
Using http://www.caloriecount.com, I estimated that each ½ thick boneless pork chop has approximately 130 calories. The entire head of cauliflower has 144 calories, 120 calories from the tablespoon of olive oil and 14 calories from the shallot. Assuming that the 1 head of cauliflower makes two large servings, there are approximately 140 calories in each serving of the cauliflower.
Each apricot has 17 calories and there are approximately 6 calories in a tsp of cinnamon. Therefore, each serving of the apricots and cinnamon would be about 37 calories.
The grand total per serving for the above dinner based on an estimate using the http://www.caloriecount.com is 311 calories. Please note that I have no way of verifying the accuracy of caloriecount. I’m merely using it as a guide and means by which to estimate the approximate number of calories in a serving. If you’re not into the coffee spice rub, try something else or keep things simple and season the chop with Cholula. Cheers!