Name: Breakfast Cajun Pork Chops & Gouda Cauliflower Hash
Total time: 30 min
Ingredients: 3 bone-in pork loin chops (about 1 lb); 2 tbsp avocado oil; 2 tbsp lime juice; 1 tsp garlic paste; 1 tsp Goya Adobo; 1 tsp Slap Ya Mama Cajun seasoning; 1 tsp paprika; ½ tsp onion powder; ½ tsp oregano; ½ tsp thyme; ¼ tsp cumin; ¼ tsp cayenne pepper (optional); 12–15 cracks black pepper; 1–2 tsp avocado oil, for cooking; 1 (10 oz) bag frozen cauliflower rice; 1 tbsp avocado oil; ½ tsp Goya Adobo; ¼ tsp garlic powder; ¼ tsp onion powder; ¼ tsp smoked paprika; Black pepper, to taste; 2 tbsp shredded Gouda cheese; 4 eggs; Salt, to taste; Black pepper, to taste; Cooking spray or 1 tsp avocado oil

Photo of Breakfast Cajun Pork Chops & Gouda Cauliflower Hash, juicy cajun-marinated pork chops served with eggs and crispy gouda cauliflower rice. a…

What you need

CAJUN PORK CHOPS
3 bone-in pork loin chops (about 1 lb)
2 tbsp avocado oil
2 tbsp lime juice
1 tsp garlic paste
1 tsp Goya Adobo
1 tsp Slap Ya Mama Cajun seasoning
1 tsp paprika
½ tsp onion powder
½ tsp oregano
½ tsp thyme
¼ tsp cumin
¼ tsp cayenne pepper (optional)
12–15 cracks black pepper
1–2 tsp avocado oil, for cooking
CRISPY GOUDA CAULIFLOWER HASH
1 (10 oz) bag frozen cauliflower rice
1 tbsp avocado oil
½ tsp Goya Adobo
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp smoked paprika
Black pepper, to taste
2 tbsp shredded Gouda cheese
EGGS
4 eggs
Salt, to taste
Black pepper, to taste
Cooking spray or 1 tsp avocado oil

Cooking timeline

0:00
Make the marinade
In a bowl, whisk together the avocado oil, lime juice, garlic paste, Goya Adobo, Cajun seasoning, paprika, onion powder, oregano, thyme, cumin, cayenne (if using), and black pepper.
0:03
Marinate
Coat the pork chops well on all sides. Cover and refrigerate for at least 30 minutes or up to overnight.
0:04
Bring to room temperature
Remove the pork chops from the refrigerator 15–20 minutes before cooking.
0:20
Heat the skillet
Heat a large skillet over medium heat. Add 1–2 tsp avocado oil.
0:21
Cook the first side
Shake off any excess marinade and place the pork chops in the skillet. Cook for 4–5 minutes without moving them.
0:26
Flip
Flip the pork chops and cook for another 3–4 minutes. If needed, cover the skillet for the last 1–2 minutes until the internal temperature reaches 145°F.
0:31
Rest
Transfer the pork chops to a plate and let them rest for 5 minutes.
0:32
Start the cauliflower rice
Using the same skillet, wipe out any burnt bits if needed, leaving behind a little of the flavorful oil. Add 1 tbsp avocado oil.
0:33
Brown the cauliflower
Add the frozen cauliflower rice in an even layer. Let it cook undisturbed for 2–3 minutes.
0:36
Crisp it up
Stir and continue cooking for 8–10 minutes, stirring every couple of minutes until golden with crispy edges.
0:44
Season
Add the Goya Adobo, garlic powder, onion powder, smoked paprika, and black pepper.
0:45
Add the cheese
Reduce the heat to low and stir in the Gouda until just melted.
0:46
Cook the eggs
Cook the eggs over easy, sunny-side up, or scrambled. Season with salt and black pepper.
0:50
Serve
Plate the crispy Gouda cauliflower hash with the eggs and Cajun pork chops.

Trust Me on This: Overnight marinating gives the pork chops incredible flavor, but avoid marinating longer than 24 hours because of the lime juice. Let the cauliflower rice brown before stirring to create crispy, hash-like bites, and cook it in the same skillet as the pork chops for even more flavor.

Hi, I’m Mia Oku!

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