Parmesan Crusted Pork Chops with Roasted Cauliflower (KETO)
Gluten Free
Chef's Favorite
Dairy
Eggs
Low Carb
Pork
Tree Nuts
15 minutes
2 Servings per kit
Overview
A Keto favorite, hand cut loin pork chops get dredged in a Parmesan crust and pan seared to crispy perfection. Topped with Italian herb butter and served with lemony roasted cauliflower and Brussels sprouts. Delicious! (Tree Nut=Coconut Flour)
Cooking instructions
- Cut the bacon strips into 1/4-inch diced pieces. Place the large sauté pan on medium heat with 2 teaspoons of oil. Add the bacon to the pan and cook for 4-5 minutes to begin browning.
- Wash, then cut the cauliflower florets into bite-sized pieces as needed. Wash, then trim the ends off the Brussels sprouts and cut into 1/4's. Once the bacon begins to crisp, increase the heat to medium-high and add the cut vegetables. Sauté for 3-4 minutes, stirring occasionally. Shake the lemony spiced oil to combine, then add HALF to the pan. Continue cooking for 4-6 minutes (if the bacon is getting too dark, reduce the heat back to medium) until the vegetables are tender. Taste and add more spiced oil or salt and pepper as desired.
- While the veggie sauté is cooking, prepare the pork cutlets. Remove from the package, pat dry, and place on a plate, sprinkling both sides with salt and pepper. Place the egg wash #1 in the bowl. Dip each cutlet in the egg wash, then return to the plate. Pour on the Parmesan breading #2 and press into each side of the pork.
- Place the medium sauté pan on medium heat and add 2 tablespoons of oil. Preheat the pan for 3 minutes, then gently place in pork cutlets. Cook each side for 2 minutes to brown and crisp the pork. Cut the compound butter into four pieces and place 1 piece on top of each pork chop. Place the lid on the pan and cook for 1 more minute. It is recommended to cook pork to a minimum internal temperature of 145ºF.
- For plating, Divide the vegetable blend between two plates. Place two pork cutlets on top, then spoon on the melted garlic butter. Delicious!
Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.