Month: March 2019

Quick & Easy Pork Chops with Asparagus

I used to hate pork chops growing up. They were always dry and lifeless! Even shake n bake couldn’t help. So when we started buying all our protein in bulk at Costco, I was clueless about how to make pork chops taste good and be appealing to my picky boys.

Turns out pork chops don’t have to be over cooked hockey pucks and they don’t have to be breaded to be edible either!

Here I will walk you through a full proof method of cooking juicy pork chops.

Nutrition is based on using a 4oz pork chop, 5 asparagus spears and some ingredients may vary by brand.

Nutrition
254 Calories, 5g net carbs, 16g fat, 25g protein

Ingredients

  • Bone out pork chops, 1 inch thick
  • Spices
  • 3 tbsp butter
  • 3 cloves garlic
  • 1 lb asparagus spears
  • Shredded parmesan cheese

Directions

  1. Heat cast iron skillet over medium heat. While pan is heating, season pork chops. Suggested spices: Salt, pepper, paprika, turmeric.
  2. Add 3 tbsp of butter to hot skillet and sear the fat side of each pork chop. Once seared, lay the pork chop in the pan. Turn the pork chop when you see the cooked portion of the meat approach the middle of the pork chop.
  3. Smash 3 cloves of garlic and add them to the skillet. Flip the pork chops and let them continue cooking until they reach 145F. Baste with the butter as they continue to cook.
  4. Remove pork chops and allow them to rest on a cooling rack.
  5. Add the asparagus to the pan and saute in the garlic butter. Your asparagus is done when it begins to darken and pierces easily with a fork. Remove from the pan and serve with your pork chops.

Seasoning is key. Pork chops are pretty versatile and you can season them with whatever spice blend suits the flavors you’re going for. I love to keep it simple with whole garlic cloves, salt, pepper, paprika, and turmeric.

The problem with pork chops is they tend to be over cooked. When you begin to see the bottom half change color, from fleshy pink to a more lighter, white, flip your pork chops. Baste liberally with the butter in the pan and remove when internal temperature features 145F. Let them rest and they will be perfectly moist! Don’t worry if you see a little pink, pork chops are best served medium.

Serve with your favorite vegetable side dish and enjoy a quick and easy pork chop dinner!

Lettuce Taco Boats

Don’t let keto or low carb living keep you from enjoying Taco Tuesday! These are super fast and healthy! Skip the shells or tortillas and serve on leaves of romaine. Top with all your favorite extras and eat tacos guilt free!

Nutrition
Makes 6 tacos. Nutrition is per taco using 1 lettuce leaf, taco meat, and 2 tbsp shredded cheddar cheese.

263 calories, 1g net carb, 18g fat, 22g protein

Ingredients

  • 1lb ground beef (or protein of choice)
  • Taco seasoning*
  • Romaine lettuce
  • Toppings: cheese, sour cream, avocado, olives, pico de gallo, hot sauce, etc

 

Directions

  1. Heat skillet on medium. While skillet preheats, prepare all your ingredients.
  2. Brown 1lb ground beef and stir in taco seasoning*. While beef is cooking, begin plating.
  3. Put two romaine leaves on each plate, like little lettuce taco shells.
  4. Drain taco meat on paper towel or use slotted spoon when serving.
  5. Place a spoonful of taco meat into each leaf. *Sprinkle with cheese, pico de gallo, sour cream, and Tapatio* Enjoy!

 

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Stir in taco seasoning and brown meat.
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I serve directly from the skillet, just use a slotted spoon.
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You can buy the packs of Romaine hearts, these work well. Trim the base and separate the leaves for perfectly sized taco shells.
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Fill with taco meat, approximately 1/4 cup per.
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Top with your favorite taco fixings and you are all set! My husband is a simple man, olives and cheese are all he needs.

 

*Note about seasoning packets. Something we learned the hard way, is that Horseradish doesn’t have to be listed by the FDA as a spice on food labels. So, I used a taco seasoning packet last time and my husband, who is allergic to Horseradish, broke out in hives. After that, I make my own seasoning blend. Warning though, my spice blend is pretty spicy. Feel free to adjust what spices and quantities you use.

Spice Blend

I don’t measure any of my spices, I mix by feel. Feel free to use as much or as little of each spice. Everyone is different. Make this your own.

  • Cayenne
  • Paprika
  • Garlic powder
  • Onion powder
  • Cumin
  • Salt
  • Pepper

I mix all my spices in my mortar and pestle. They are a great tool, inexpensive, and versatile!

Dress these up however you would your favorite taco!