Loaded Burrito Bowl with Pork Chops

Toppings

• 4 oz Monterey Jack cheese, in pieces
  of 4 oz cheddar cheese, in pieces
• 15 oz romaine lettuce
• 4 oz red bell pepper
  of 4 oz green bell pepper
• 2 tomatoes (approx. 10 oz)
• 4 oz sour cream, full fat, to serve
• 1 - 2 avocados, sliced to serve

Spice Rub and Pork

• 1 tsp ancho chili powder
• 1 tsp ground cumin
• ½ tsp salt
• 1 tsp smoked paprika
• 5 pork chops, boneless (approx. 5 oz ea.)
• 2 oz avocado oil
  of 2 oz extra virgin olive oil

Cauliflower Rice

• 20 oz cauliflower florets, divided
• 2 garlic cloves
• 6 oz yellow onions, quartered
• ¼ tsp dried red pepper flakes
• 1 tsp ancho chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 oz avocado oil
  of 1 oz extra virgin olive oil
• kosher salt, to taste
• ground black pepper, to taste
• ½ lime, juice and zest
• 1 - 2 tbsp chopped cilantro
  of 1 - 2 tbsp chopped parsley