Glazed pork chops
If you have roughly 45 minutes to spend in the kitchen, Glazed pork chops might be an amazing gluten free and ketogenic recipe to try. This recipe serves 4 and This keto-friendly lunch has just 11g net carbs per serving.
This 11g net carb recipe makes smart use of nutrient-dense ingredients to keep you in ketosis while providing maximum flavor. This satisfying lunch is worth the 60-minute preparation time. Perfect for meal prep or special occasions when you want something truly special. With 459 calories per serving, this recipe provides a well-balanced meal that will keep you satisfied for hours.
Ingredients
- 1 Tbsp balsamic vinegar
- ¼ tsps pepper
- 0.5 cups butter
- 0.5 tsps cornstarch
- 2 garlic cloves
- 4 servings green onions
- 2 Tbsps honey
- 4 pork chops
- ¼ cups soy sauce
Preparation
- Press one side of each chop into the black pepper.
- Heat nonstick grill skillet until hot.
- Add pork chops, pepper side down, and cook about 4 minutes or until browned.Reduce heat to medium, turn pork chops and cook 6-8 minutes longer.When done, take the skillet from the heat, cover the pork chops and set aside.Meanwhile, mix honey, soy sauce, balsamic vinegar and cornstarch until smooth.
- Add the cracked pepper, stir.Melt the butter in a small pan, add garlic and cook for 30 seconds, stirring.Stir honey mixture into pan, let it boil, cook for 1 minute, stirring.Spoon sauce over pork chops, sprinkle with fresh chives or green onions.
- Serve with polenta and green salad.
Nutrition Information
Per serving
459
Calories
31g
Protein
32g
Fat
11g
Carbs
11g
Net Carbs
0g
Fiber
Keto Tips & Variations
- Protein-Rich: With 31g of protein, this lunch helps maintain muscle mass during ketosis.
- Portable Meal: Pack in a glass container for work. Add a side salad with olive oil dressing for extra nutrients.
- Storage: Store leftovers in an airtight container for 3-4 days. Refrigerate promptly for food safety.
- Customize: Feel free to adjust seasonings to your taste. Keto is about enjoying your food while meeting your macros.
Recipe adapted from: View Original Recipe