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Recipe Category: Lunch-Dinner
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Keto Cherry Chops Recipe
Ingredients
- 4 thin pork chops, about 18 ounces (500 g) total
- salt and pepper
- 1 tablespoon (15 ml) olive oil
- 1/2 cup (55 g) canned tart cherries in water (pie cherries)
- 1 tablespoon (15 ml) wine vinegar
- 1/4 teaspoon dry mustard
- -to taste- ground cloves
- 1 1/2 tablespoons (2 g) Splenda
- -to taste- guar or xanthan
- 40 g slivered almonds
- 1/2 tablespoon butter
Method
- Sprinkle salt and pepper over the chops lightly on both sides and start browning them in the oil in a heavy skillet over medium-high heat
- Give them about 5 minutes per side
- While that’s happening, put the cherries, vinegar, mustard, cloves, Splenda, and guar or xanthan in a blender and puree the whole thing together
- Its time to turn the chops now! While the chops are browning on their second side, start browning the almonds in the butter in a small skillet over medium heat
- Stir frequently so they don’t burn; you just want a touch of gold
- When the almonds are toasted, remove the pan from the heat
- When the second side of the chops is browned-again, after about 5 minutes -pour the cherry sauce over them, turn the heat to medium-low, and cover the skillet with a tilted lid
- Let the whole thing simmer for 5 minutes and serve
- Scrape the sauce from the skillet over the chops and top each with toasted almonds
Makes 4 servings
- Each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 22 grams of protein
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