This is so fresh tasting and a light meal. Perfect for a late lunch or when you're saving your stomach for a heavier keto meal for later.
INGREDIENTS:
2 5oz boneless pork chops
0.5 tsp ground fennel
0.5 tsp orange spice or fresh orange zest
0.25 cup Tzatziki-style sauce
4 oz grape tomatoes
0.25 oz garlic
3.5 oz green chard
1.25 oz artichoke hearts
2 oz feta cheese
0.5 oz sunflower seeds
0.25 cup garlic-herb lemon vinaigrette
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Halve grape tomatoes. R
3. Roughly chop garlic.
4. Place tomatoes and garlic in the center of a rectangular piece of foil. Drizzle with 1.5 tbsp cooking oil. Season with salt & pepper to taste. Stir to cat.
5. Transfer foil with the garlic & tomatoes to baking sheet. Fold edges of foil together to enclose tomatoes and garlic.
6. Transfer the baking sheet to the oven. Roast for 20-22 minutes, or until tomatoes start to blister. Stir halfway.
7. Remove thick center stems from green chard. Roughly chop leaves into bite-size pieces.
8. Roughly chop artichoke hearts.
9. Pat boneless pork chops dry with paper towels. Place pork in a medium bowl. Season both sides with the fennel & orange spice blend, salt, and pepper. Drizzle with 1.5 tbsp of cooking oil and mix well to cat.
10. Heat 1.5 tbsp of cooking oil in a medium oven-safe saute pan over high heat. Add pork to hot pan, searing for 3 minutes.
11. Flip pork and transfer the pan to the oven. Roast for 5-7 minutes or until pork is full cooked (internal temperature of 145 degrees).
12. Transfer pork to a cutting board and allow to rest at least 3 minutes.
13. Place chard in large bowl. Drizzle with 1 tbsp of the garlic-herb lemon vinaigrette. Massage until leaves soften.
14. Add artichokes, sunflower seed, and half of the feta cheese to the bowl. Drizzle with remaining vinaigrette to taste. Salt & pepper to taste. Toss to combine.
15. Cut pork into 5-7 slices.
16. Divide roasted pork chops between plates. Drizzle with tzatziki-style sauce to taste. Top with roasted garlicky tomatoes, and serve with chard salad to the side. Garnish with remaining feta cheese.
This recipe serves two.
MACRO INFO:
750 Calories, 60g Fat, 14g Net Carbs, 41g Protein
KETO TZATZIKI-STYLE SAUCE
Ingredients
0.5 cup Greek yogurt
0.5 medium cucumber
1 garlic clove, minced
1 tbsp olive oil
2 tsp finely chopped fresh dill
1 tsp lemon juice
0.5 tsp finely chopped fresh mint
0.25 tsp salt
Directions:
1. Slice cucumber in half and lengthwise. De-seed the cucumber using a spoon. Then grate the cucumber and transfer to a cheesecloth and squeeze out/discard fluid.
2. Transfer grated cucumber to a mixing bowl. Add remaining ingredients and mix well.
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