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!
Ingredients
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
Instructions
Marinate the Pork Chops
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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
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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.
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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.
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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
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Microwave your entire bag of riced cauliflower on high for 4-5 minutes until soft.
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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!
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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
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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.
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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.
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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
