![]() ![]() This dish is not fully keto, but it’s a great choice for a moderate keto diet - it’s low in carbs and sugar. Divide the red pepper sauce among plates and top with the greens and pork chops. Thinly slice the collards and leek toss together. ![]() In a large skillet over high heat, warm the splash of olive oil until very hot. Pour the tomato sauce and 1/4 cup water over the pork. Layer the onion, roasted red peppers and garlic in the slow cooker. Sprinkle with salt and pepper and toss to coat. Sprinkle the flour over the chops and add to the slow cooker. Make sure that the veggies are sautéing (and making that hissing sound) the whole time. Grill until well marked and cooked through, about 4 minutes per side. In a skillet over medium to medium-high heat, add in 2 Tablespoons of the olive oil. Season the pork chops with salt and pepper. Remove to a cutting board and tent the collards and leek with foil to steam. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes. Season the pork with 1/2 teaspoon each salt and pepper cook until browned, about 2 minutes per. Add the garlic and chilli then stir just for a minute more. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil season with salt and pepper and toss. Heat 1 tablespoon oil in a large skillet over medium-high heat. Heat up a couple of glugs of oil in a large frying pan then throw in the onions and peppers - let the onions just begin to colour but dont let them burn. Wash the collards, leaving a lot of excess water on the leaves. Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Sprinkle the flour over the chops and add to the slow cooker. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Rub the pork chops with crushed garlic, then add sazon, cumin, 1/4 tsp kosher salt and black pepper. Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil. ![]()
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