The Grocery store had a sale on loin chops, and they had some nice thick ones; they also had some good Italian sausage on the cheap, so I decided I would stuff them. My stuffing, of course, had to be Keto friendly, so I went with Goat cheese and the sausage. The goat cheese gives it a nice tang, also, it keeps the stuffing moist, and the Italian sausage, I used Hot of course, gave it a nice kick. I paired it with a recipe for Roasted Cauliflower that I learned from a Chef when I was in culinary school, its simple, and delicious.
Makes 2 chops
2 pork chops, 1/5 inches thick
1/2 lb of cauliflower florets
1/2 lemon, zested
2 1/2 oz. Hot or Sweet Italian Sausage
2 oz Goat Cheese
1 tsp onion powder
1 tsp garlic powder
S&P to taste
2 Tbsp Ghee or butter
Preheat your oven to 375°F
|I roast the lemon along with the cauliflower, about half way through, you will want to squeeze the juice over the florets.|
|make sure you don't go all the way through|
|Stuffing, so versatile, so delicious.|
Take half of the mixture and fill each chop, it should be stuffed nicely, but not overflowing, if yours are smaller chops, you may have enough for 3 chops. Take toothpicks and stick them through to hold the opening together. In a cast iron or stainless steel pan, add the ghee and sear each side, and stick in the oven stuffing side up, to prevent leakage.
you want the temp of the stuffing to be 165°, so pull them from the oven when they are 155° and let rest for 5-10 min, covered. The carryover cooking will bring it up to the needed temp. Remove the florets from the oven, and again squeeze the roasted lemon juice over them.
|And of course, a shot from the middle.|
|6 grams of carbs, 33 grams of fat and 51 grams of protein.|