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. Ingredients 2 pounds Bone- in Pork Chops Browned in Olive Oil 2 cups Chicken Broth add to chops in caserole whole Onion Slice on each Pork Chop 1 whole. Thinly slice the collards and leek toss together. Combine broth,brown sugar,cornstarch and vinegar in skillet. This recipe is mostly hands-off cooking time and is healthy too Perfect for weeknight dinners. Grill until well marked and cooked through, about 4 minutes per side. Jump to Recipe Crockpot Pork Chops with Barbecue Sauce, Apples and Onions. Season the pork chops with salt and pepper. Ingredients lists for the Crock Pot Pork Chops Fajitas 1.5-2 lbs (750g to 1kg) pork chops, bone-in or thick cut bone-less 1 red and 1 green bell pepper. 1 cup flour 1 large red bell pepper ,sliced into strips 1 large green bell pepper, sliced into strips 1 medium onion, sliced 2 cups chicken broth 1/2 Teaspoon garlic powder 1/4 cup vegetable oil salt and pepper to taste Instructions Season pork chops with salt and pepper on both sides. 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. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil season with salt and pepper and toss. roughly chopped fresh flat-leaf parsley Soft polenta Directions Step 1 Heat oven to 400 degrees F. Wash the collards, leaving a lot of excess water on the leaves. 1 large onion 3 bell peppers 2 clove garlic 2 tbsp. 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. 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). Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil.
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