Pork chops keto recipe with asparagus and mushrooms

Pork chops keto recipe with asparagus and mushrooms is delicious and easy to make low carb dinner for the whole family that looks like a meal from a fancy restaurant. This sheet pan pork chops recipe is perfect for diabetics and for Atkins diet, as well as for clean keto.

Keto and low carb dinner recipes could be so delicious and look like a nice meals in a fancy restaurant without your huge effort. I cooked this meal for my keto family dinner last night. And all the dishes you see on my blog are actually our meals that my family members are eating and testing for you. 😊

Using vegetables in season to prepare healthy clean keto pork chops

Usually I don't use really fancy ingredients, and asparagus are not the cheapest ingredient but in this moment it's asparagus season in Croatia. I am buying them for a reasonable price from our domestic small producers. As well as all other ingredients for this dish, mushrooms are also in season and domestic product so it was a great deal for me. Pork chops are probably the cheapest meat cuts you can get and that's why they are very often in keto menus.

Quick keto pork chops

Pork chops are affordable meat cuts but the meat is very lean so it tends to be dry and chewy after cooking and baking. I have one trick I am using for dry, chewy and unattractive meat cuts to make it soft and juicy in literally no time! Check this trick here in this post!

Ingredients for sheet pan pork chops keto recipe

Boneless pork chops 400 g/ 14.11 oz

Asparagus 400 g/ 14.11 oz

Mushrooms 500 g/ 17.64 oz

Cherry tomatoes 100 g/ 3.53 oz

Salt to taste

Pepper to taste

Red paprika 1 tsp

Olive oil 4 TBS/ 56 ml

How to prepare pork chops

Prepare the pork chops on the way I am describing here in this post.

After you prepare the meat, cut it into thick strips and put them in a large dish (eg. salad bowl).

Clean the mushrooms and add them to the meat strips. Pour it generously with olive oil, season it with a lot of sea salt, pepper and 1 teaspoon of ground red paprika. Ground red paprika will give special taste but don't put too much, 1 teaspoon will be just enough. If you put too much of paprika, you may lose the delicate asparagus flavor.

Clean asparagus, remove the hard parts and put them on a parchment paper. I use potato peeler to remove the hard parts. On that way you will save more asparagus.

Brush asparagus with olive oil, sprinkle generously with the sea salt and not so generously with mixed ground pepper. It's the best if you can use freshly ground pepper directly from the grinder. Difference in smell and taste is incredible when you compare it with the pepper you buy already ground. That's one of the little tricks in your kitchen where you lift your cooking on a much higher level with a really little investment. 😀

 

Add prepared meat and mushrooms next to the asparagus on a parchment paper.

Cut few cherry tomatoes and put them between asparagus, mushrooms and meat.

Bake all together for 20 minutes on 180 C (356F) or until it's done.

Serve it warm. However, you can add more olive oil when serving if you like. I always add some, that's just healthy Mediterranean habit.

If you like to eat some mash with this dish, try this delicious cauliflower mash with boiled eggs or mashed broccoli with avocado.

If you prefer a slice of bread, check this delicious keto focaccia bread.

Pork chops keto recipe with asparagus and mushrooms

Cook Time: 45 minutes

Total Time: 45 minutes

Pork chops keto recipe with asparagus and mushrooms is delicious and easy to make low carb dinner for the whole family that looks like a meal from a fancy restaurant.

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Ingredients

• Boneless pork chops 400 g/ 14.11 oz
• Asparagus 400 g/ 14.11 oz
• Mushrooms 500 g/ 17.64 oz
• Cherry tomatoes 100 g/ 3.53 oz
• Salt to taste
• Pepper to taste
• Red paprika 1 tsp
• Olive oil 4 TBS/ 56 ml

Instructions

1. Prepare the pork chops on the way I am describing here in this post.
2. After you prepare the meat, cut it into thick strips and put them in a large dish (eg. salad bowl).
3. Clean the mushrooms and add them to the meat strips.
4. Pour it generously with olive oil, and season it with a lot of sea salt, pepper and 1 teaspoon of ground red paprika.
5. Add prepared meat and mushrooms next to the asparagus on a parchment paper.
6. Cut few cherry tomatoes and put them between asparagus, mushrooms and meat.
7. Bake all together for 20 minutes on 180 C (356F) or until it's done.
8. Serve it warm. However, you can add more olive oil when serving if you like. I always add some, that's just healthy Mediterranean habit.

Nutrition Information:

Yield: 4 Serving Size: ¼th
Amount Per Serving: Calories: 402Total Fat: 28.6gCarbohydrates: 9gNet Carbohydrates: 5.35gFiber: 3.65gProtein: 30.3g

This is only for your info, please, calculate your own macros with ingredients you use.