Keto Recipe | Dijon Pork Chops with Cheddar, Green Onion Cauliflower Mash & Roast Asparagus

Keto Recipe | Dijon Pork Chops with Cheddar, Green Onion Cauliflower Mash & Roast Asparagus

Keto Recipe | Dijon Pork Chops with Cheddar, Green Onion Cauliflower Mash & Roast Asparagus

Ah, pork chops - the other white meat, that is juicy and flavorful and perfect for when you are so OVER chicken. This recipe is simple to make, is great as a family approved- healthy weeknight meal and even better the next day for lunch. You can totally swap the pork for chicken if you prefer, the faux-mash does the trick to make it feel like a more hearty side dish and I love me a roasted asparagus that is tender but crispy on the edges.. Also Keto friendly, low carb and full of flavor! 

Course Main Course
Cuisine American
Keyword Dinner, Healthy, Keto, Low Carb
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3


Marinated Pork Chops:

  • 3 thin cut, bone in pork chops (one per person)
  • 3/4 cup water
  • 1/2 cup dijon mustard
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon salt, pepper, onion powder

Cauliflower Mash:

  • 1 bag riced cauliflower (one head finely chopped)
  • 1/2 cup sour cream
  • 1/2 cup half & half
  • 1 cup cheddar cheese shredded
  • 1/2 stick Kerrygold's herb hutter
  • 1 tablespoon salt & pepper
  • 2 teaspoons garlic powder
  • 1/2 cup green onions thinly sliced (reserve some for garnish)

Roast Asparagus

  • 1 bunch asparagus
  • 1/2 cup cherry tomatoes
  • 2 tablespoons chopped garlic
  • 1/2 cup olive oil


Marinate the Pork Chops

  1. Mix all the marinade ingredients together in a baking dish, add pork chops, cover and refrigerate for 3-6 hours...or however long you actually have. 

Roast Your Veggies

  1. Get this going and out of the way in the beginning so you can pop them in the oven while you're on the stovetop with your pork chops and mash.

  2. Trim the asparagus so there is no tough end, (no one likes #toughlife), add them to a baking sheet with a toss of olive oil, chopped garlic, salt, pepper and whole cherry tomatoes. Easy peezy.

  3. Bake on 400 degrees for 25 minutes, turn them over halfway through the time to get them all super crispy! 

Do the Mash...the Monster Mash JK Cauliflower Mash

  1. Microwave your entire bag of riced cauliflower on high for 4-5 minutes until soft. 

  2. Once it in nuked, add it to a pot on medium heat and mix in the rest of the ingredients -- except save a sprinkling of green onions for the top to make her InstaWorthy! 

  3. Mash it with a potato masher, fork, or whatever you have until it becomes a mashed potato like texture. I mean that's the goal is to pretend we're eating carbs, right? Keep warm on low until your pork chops are ready.

Cook Your Chops

  1. I like to do the pork chops as the last step because I used a thin cut so they will cook insanely fast. Take out your pork chops from the marinade and drain off as much moisture as you can, dump the liquid out. 

  2. Use a large skillet or cast iron pan, heat a couple tablespoons of olive oil and add your chops (careful if they are still wet, the water will sizzle in the pan -- this happened to me, yay) Cook on both sides for 3-4 minutes each side.

  3. Serve with your delish side dishes and sprinkle the remaining green onions on top, snap an Instagram pic and tag me LOL! But really, #dishingitwithamanda

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