Keto Pork chops with Brussels sprouts

A flavorful and fulfilling low-carb meal.

Nutritional values per serving: Kcal: 518 - Proteins: 29g, Fat: 40g, Net Carbs: 8.4g

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Ingredients

• Brussels sprouts, 1/2 lb (223 g)
• Olive Oil, 2 tablespoons (30 g)
• Salt, 1/2 teaspoon (3 g)
• Black Pepper, 1/2 teaspoon (2 g)
• 4 Pork Chops, 12 oz (340 g)
• Garlic, 2 cloves minced (20 g)
• Heavy Cream, 1/2 cup (117 g)
• Rosemary, 1 teaspoon (1 g)
• Butter, unsalted, 2 tablespoons (28 g)
• Chicken Stock, 1/2 cups (122 g)

Instructions

1. Cut the Brussels sprouts in halves.
2. Preheat oven to 425°F (210°C). Add brussels sprouts with olive oil, then add salt and black pepper.
3. Place the Brussels sprouts in a sheet pan, cut side down. Bake until golden brown about 25 to 30 minutes, rotate the pan if necessary
4. Add to a cast-iron skillet a tablespoon of olive oil at medium heat. Season the pork chops with salt and pepper, then sear them for 2 minutes on each side.
5. Transfer the chops to a plate and cover with foil to rest.
6. Reduce skillet to low heat and sauté garlic until softened about 2 minutes. Add a teaspoon of salt and 1/2 teaspoon of black pepper. Stir in chicken stock and heavy cream, simmer until slightly reduced (8-10 minutes). Add rosemary and simmer on low heat for 1-2 minutes.
7. Turn off heat and stir in butter to create a creamy sauce. Add pork chops back and pour sauce over top. Cover with lid until pork is warmed through.
8. Serve pork chops with Brussels sprouts.

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