KETO PORK CHOPS AL PASTOR RECIPE

KETO PORK CHOPS AL PASTOR RECIPE

INGREDIENTS

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)

INSTRUCTIONS

For the pork chops:
  1. Combine the chipotle peppers, cumin, cloves, oregano, salt, vinegar and oil in a small blender cup and blend until smooth.
  2. Coat the pork chops in the marinade.
  3. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
  4. Remove the pork chops from the refrigerator 30 minutes before ready to grill.
  5. Prepare and preheat the grill to about 400 degrees Fahrenheit.
  6. 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.
  7. Remove to a clean platter and top each pork chop with 2 tablespoons of the butter mixture.
  8. Serve warm.
For the butter:
  1. Combine all of the butter ingredients in a medium bowl and blend with a fork or spatula until fully mixed.
  2. Store leftover butter in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
  3. If frozen, thaw for 30 minutes before using.
Recipe source: ibreatheimhungry

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