Pork chops are a protein with a naturally mild flavor. Because of that mild taste profile, pork chops tend to get some pretty saucy treatments. Whether you're talking pork chops and applesauce, breaded chops patted with panko, or chops slathered in molasses and brown sugar sweetened BBQ sauce, most pork chop preparations err on the carb-y side.
Because it's important for keto eaters to have their pork chops and eat them too, we've compiled a list of keto-friendly pork chop recipes. We've got ten pork chop recipes with flavor profiles ranging from curry and mustard to tomatoes and garlic, and preparations including grilling, oven baking, and stovetop.
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Paprika Pork Chops With Ginger and Soy Sauce
At first glance, a quarter cup of paprika is probably more of this spice than you have ever seen used in one recipe before. That paprika serves to give these pork chops a vibrant red color when grilled over high heat, and the paprika's deep flavor is complemented by ginger, mustard, soy sauce, and garlic.
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Ranch Marinated Pork Chops
A pork chop recipe could hardly get any easier than this. You’ll begin by marinating the chops in prepared ranch dressing. There are plenty of brands of keto ranch dressing, so this is an easy task! Then, you’ll grill the marinated pork chops for about fifteen minutes total. With so little time needed for cooking, you’ll have plenty extra to prepare keto side dishes like cornbread or stuffing.
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Pork Chop Fajitas
Fajitas are a Tex-Mex cuisine favorite, featuring meat marinated in lime juice and chile powder. You’ll cook the pork quickly on the stove, and eaters can assemble the fajitas themselves in tortillas with their choice of the prepared toppings including avocado and sour cream. For the tortillas, use keto almond flour tortillas or store bought keto tortillas instead of wheat flour ones.
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Nancy's Pork Chops and Cabbage
A simple recipe prepared stovetop in a Dutch oven, these pork chops are browned for caramelization then paired with cabbage and slow cooked until tender. Cutting the cabbage into large wedges prevents it from getting too mushy, and it will nicely absorb the pork chop’s flavors as it cooks.
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Lollipop Pork Chops
These gorgeous lollipop pork chops are marinated in a fantastic spice mix that includes marjoram, allspice, garlic, and cinnamon. They’re grilled over indirect heat to prevent burning and to enable the thick centers to cook thoroughly, then they are served with a dijon mustard aioli that has a light kick of cider vinegar.
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Pork Chops With Curry and Mustard
Curry powder and mustard are two ingredients that aren’t generally used together, even though both are colored brightly yellow (thanks to turmeric root in the curry powder). In this pork chop recipe, brown mustard is chosen for its depth of flavor, and white wine mellows out the sharp taste of the curry. You’ll marinate for six to eight hours then grill for just over a half hour, so remember to prep these early in the day.
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Braised Butterflied Pork Chops
Braising is the perfect technique to keep moisture in a dish while slowly allowing meat to soften. With hearty beef broth and pickles added, there’s no shortage of fun flavors here! This pork chop recipe does call for 1 1/2 teaspoons of wheat flour, but that’s divided by the four servings.
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Pork Chops With Tomatoes and Garlic
This chop recipe is flexible on the type of pork chop you use; while it calls for center cut, you’ll also free to use shoulder or sirloin provided you simmer everything for a little extra time. With onions, chicken broth, tomatoes, and thyme, this dish has an Italian flair and comes with its own side dish included.
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Lemon Pepper Pork Chops
Lemon pepper seasoning is most commonly used with chicken, but it works wonderfully with pork, too. In this pork recipe, it’s paired with soy sauce and rice wine vinegar for a complex marinade. The 1/4 cup of olive oil will help you hit your macro needs on the fat front, since pork chops are typically relatively lean.
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Keto Pork Chops With Roasted Broccoli and Fennel
This keto pork chop recipe calls itself “a whole meal in a pan,” and we think you’ll agree that it’s exactly that. It’s worth trying even if you don’t like fennel, as only the fronds are used. With a sauce full of heavy cream, chicken broth, and parmesan cheese, what’s not to love?!
