![]() ![]() This dish is not fully keto, but it’s a great choice for a moderate keto diet - it’s low in carbs and sugar. Divide the red pepper sauce among plates and top with the greens and pork chops. Thinly slice the collards and leek toss together. Grill until well marked and cooked through, about 4 minutes per side. Drizzle the chops with canola oil and season with salt and pepper. Season the pork chops with salt and pepper. To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Remove to a cutting board and tent the collards and leek with foil to steam. Next, pour can of diced tomatoes on top of pork chops, followed by the sliced bell peppers on top. In bottom of crock pot/slow cooker, place sliced onions evenly. In a medium mixing bowl, whisk together the pineapple juice, ketchup, brown sugar, soy sauce, and rice. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes. Instructions Lightly season both sides of each pork chop with salt and pepper, as desired. Cut up your pork and bell peppers into 1-inch pieces. ![]() Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil season with salt and pepper and toss. Cut peppers in half lengthwise for better portions and easier eating. Ingredients 2 yellow onions, sliced (about 4 cups) 1 Tablespoon olive oil 6 cloves garlic, smashed 1 3. Wash the collards, leaving a lot of excess water on the leaves. Red being the sweetest and green being the least. Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Pour the vegetable broth on top and sprinkle the fajita seasoning, salt and pepper and stir to mix well. ![]() Lay the pork chops next in an even layer. Sprinkle over the onions and bell peppers. Place the potatoes and carrots down in an even layer. Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil. Spray a 6-quart oval slow cooker with non-stick spray. ![]()
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