Keto Pork Chops with Cider and Cabbage
The best friends of pork, apple and cabbage meet again in those low carb take on a family favourite.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 587kcalCarbohydrates: 13gProtein: 45gFat: 39gSaturated Fat: 7gCholesterol: 27mgSodium: 455mgPotassium: 402mgFiber: 4gSugar: 5gVitamin A: 1315IUVitamin C: 57.3mgCalcium: 124mgIron: 1.3mg
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