RED PESTO PORK CHOPS
This is a wonderfully simple and deliciously tasty dish to cook. Thick, wholesome pork chops marinated and cooked in red pesto sauce with a sticky and caramelised finish, are truly a revelation. Inspired by www.dietdoctor.com, this has become a staple dish in our household. Incredibly low carb at just 3.4g net carbs per serving, you can add cauliflower mash and a dollop of a rather wonderful pesto mayonnaise to complete a fabulous evening or weekend meal.
Ingredients - For 2 servings
- 2 large pork chops (your preferred cut is perfectly ok). I enjoy the thick pork chops with a fatty edge and a bone to gnaw
- I tblsp Olive Oil
- 1 tblsp Butter
- 2 tblsp Red Pesto
Method
- Preheat your oven to 150*C
- Heat the oil and melt the butter in a frying pan
- Spread half the pesto equally over the two pork chops and place pesto-side down on the hot oil in the pan. Fry gently for 5 minutes.
- Spread the second half of the pesto equally on top of the frying chops and then turn them over and gently fry again for a further 5 minutes.
- Place the frying pan in the oven (if oven friendly - if not, place the chops and any residue oil/sauce into a pre-heating baking tin) and bake for at least 1 hour, turning over every 20 minutes.
- If the chops start over caramelising, then just turn the oven temperature down or place a piece of foil loosely over the top to protect them.
- Once cooked and tender, serve with your favourite side dishes.
Pesto mayonnaise can be made by thoroughly mixing together 1/4 cup of mayonnaise with 2 teaspoons of red pesto. Having a tablespoon of this simple and delicious sauce with your supper will add roughly 1g net carbs to your daily count. It's also rather wonderful on my homemade burgers!
Enjoy!
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.
Comments