Stuffing Topped Pork Chops Recipe

Spinach Stuffed Pork Chops low carb and keto friendly!

WEBJun 18, 2019 · Preheat oven to 375 degrees. Place the pork chops on a cutting board and use a sharp knife to cut a pocket into the …

1. Preheat oven to 375 degrees.
2. Place the pork chops on a cutting board and use a sharp knife to cut a pocket into the side of each.
3. Drizzle the pork chops with the avocado oil.
4. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the pork.

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Low Carb Stuffed Keto Pork Chops FlavCity with …

WEBMay 26, 2018 · Repeat this process with the remaining chops. Add the almond flour to a dish big enough to fit one pork chop and season the …

1. Cook’s notes: Buy pork chops that are thick enough to stuff, at least 1 inch thick and about ½ pound each. I used bone-in chops for the recipe, but you can buy boneless. You can ask the butcher at the meat counter to cut a pocket for the ricotta filling if you don’t feel comfortable doing that yourself. You can also buy thin cut pork chops, and either skip the stuffing or putting the stuffing over the top of the cooked pork chops.
2. For the pork chops, pre-heat oven to 400 F and place the ricotta cheese in a medium size bowl and add the lemon zest, parsley, ¼ teaspoon of salt, and a couple cracks of pepper, mix well. Use a knife to cut a pocket in the pork chops for the stuffing, watch the video below to see exactly how I do this. Add 2 tablespoons of filling and make sure it’s evenly distributed in the pork chops. Repeat this process with the remaining chops. Add the almond flour to a dish big enough to fit one pork chop and season the flour with garlic and onion powder, ½ teaspoon salt, and a few cracks of pepper, mix well. Place the eggs in another dish along with 1 tablespoon of water and whisk well. Season both sides of the pork chops with a generous pinch of salt and a few cracks of pepper. One at a time, dredge the chops in the eggs, making sure to thoroughly coat and shake off any excess. Then place the chop in the almond flour and make sure it is well coated on all sides, move chop to a sheet tray with a
3. Make the sausage gravy by pre-heating a medium size pan over medium-high heat. Add 1 teaspoon of oil, when the pan is hot add the sausage, making sure to break it up into the smallest size pieces possible. Cook for 5 minutes until the sausage is well browned and then add the cream, chicken stock, and a couple cracks of black pepper. Bring to a simmer and cook for 8-10 minutes until it has thickened to a gravy consistency. You can add more cream if needed, if the mixture does not get thick enough, you can add a ½ teaspoon of xanthan gum or guar gum, or corn starch(corn starch is not keto though). Remove from heat and set aside. Check for seasoning, you may need a pinch of salt.
4. Start the green beans by cutting the bacon into large cubes and placing them in a large pan, preferably cast iron. Cook over medium heat until the bacon has rendered most its fat and has become crispy, turning down the heat if needed. Remove bacon from pan and leave fat. Come back to the green beans later and proceed with the rest of the recipe.

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