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keto pork chops al pastor – low carb


For the pork chops:

  • 4 pork chops (about 6 ounces each)
  • 2 tablespoons canned chipotle peppers in adobo sauce
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil

For the butter:

  • 1/2 cup salted butter (1 stick), softened
  • 1/4 cup chopped fresh pineapple
  • 2 tablespoons minced red onion
  • 1 teaspoon minced fresh garlic
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lime zest
  • 1 tablespoon granulated erythritol sweetener (optional)
keto pork chops al pastor – low carb


For the pork chops:

  • Combine the chipotle peppers, cumin, cloves, oregano, salt, vinegar and oil in a small blender cup and blend until smooth.
  • Coat the pork chops in the marinade.
  • Cover and marinate in the refrigerator for at least 2 hours, or overnight.
  • Remove the pork chops from the refrigerator 30 minutes before ready to grill.
  • Prepare and preheat the grill to about 400 degrees Fahrenheit.
  • Grill the pork chops over direct heat for about 3 minutes per side, or until a thermometer inserted in the thickest part reads 145 degrees.
  • Remove to a clean platter and top each pork chop with 2 tablespoons of the butter mixture.
  • Serve warm.

For the butter:

  • Combine all of the butter ingredients in a medium bowl and blend with a fork or spatula until fully mixed.
  • Store leftover butter in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
  • If frozen, thaw for 30 minutes before using.

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