We all know we shouldn’t drink much, but when the weather heats up I crave cider. I have been also missing apple flavour in cooking, and so when I discovered a really low carb cider, I couldn’t help but create these Keto Pork Chops.
Cooking them in the oven surrounded by cider and cabbage creates a beautifully moist keto pork chop. If you have a meat thermometer it’s best to use this to ensure perfectly cooked chops.
The cider I have been using is Magners Blonde Low Carb Cider (link here for the Aussies) and it comes in at only 2.64 grams of carbs per bottle. With this dish I use one bottle, so you decide whether you really need to buy the 4 pack or not…
Pork chops and cabbage are best friends, and when cider joins the party things really start taking off. I like serving this with fresh rocket to cut through the richness of the rest of the dish, but rocket does have some carbs so choose according to the rest of your day’s carb count.
Another great and easy weeknight meal is my Keto Mustard Chicken with Rosemary – mix together, put in the oven and voila, dinner is served!
Keto Pork Chops with Cider and Cabbage
- 4 150 gram pork chops
- 1/2 teaspoon salt and pepper
- 2 tablespoons olive oil
- 1 small red onion cut into small wedges
- 4 cloves garlic roughly sliced
- 50 grams butter
- 1/2 cabbage thinly sliced
- 1 330ml bottle of low carb cider
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 lemon cut into wedges
- 150 grams rocket to serve, optional
- Preheat the oven to 200C / 392F and grease a medium sized, deep baking dish,
- Pat dry the pork chops and season with salt and pepper on both sides.
- In a large frying pan over medium-high heat, heat the olive oil and seal the pork chops on both sides for 1 minute and set aside.
- Add the butter and garlic to the frying pan. Once the butter is melted, add the sliced cabbage, red onion and garlic and saute for 4 - 5 minutes until wilted and butter has been soaked up.
- Put the cabbage in the bottom of the baking dish and nestle the pork chops in.
- In the same frying pan without cleaning, add the cider, dijon mustard and apple cider vinegar. Bring to the boil then turn heat to medium and let it simmer for 5 - 6 minutes or until reduced by half. Taste for salt and pepper (this will depend on the brand of cider and ACV used).
- Pour the cider sauce over the pork and cabbage and nestle the lemon wedges around the chops. Bake for 20 - 25 minutes until the pork chops are just cooked and serve with fresh rocket and the roasted lemon wedges.