Pork Chops with Dijon Gravy, Cauliflower Rice, and Broccoli

For this week’s recipe, I went in search of something involving pork. Boneless pork chops were on sale at the store and I had bought a large pack. I wanted to cook once on Sunday and have leftovers all week.

I was researching on SkinnyTaste (one of my favorites) and came across her recipe for Pork Chops and Dijon Herb Sauce.

The basic recipe was there, but I wanted to push it even further and make it a true Ideal Protein/Low Carb/Keto recipe.

To edit the recipe I did a few things – I removed the onion, removed the butter, and used dried herbs versus fresh. The onion was removed because in Ideal Protein Phase 1 you are not supposed to have cooked onion. I removed the butter because you also not supposed to have that either. I used a non-stick cooking spray, but extra virgin olive oil would have worked too. The change in the herbs came down to the fact I didn’t get them at the store and I had dried available.

Even with these changes, the recipe turned out great! Super flavorful! I couldn’t even believe this was good for me!

I would love to hear from you if you try this recipe! Take a picture and tag My Beautiful Ideal on Instagram so I can see the outcome!

Pork Chops with Dijon Gravy

  • Servings: 2
  • Print

Recipe by: Jamie Boden at My Beautiful Ideal, Inspired by SkinnyTaste

Ingredients

  • 4 pork chops (about 1 pound)
  • Non-stick cooking spray
  • 1/2 tsp salt
  • 1 tsp pepper
  • 3/4 cup low sodium chicken stock
  • 1 1/2 Dijon mustard
  • 2 tbsp dried parsley
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 bag frozen cauliflower rice
  • 1 bag frozen broccoli florets

Directions

  1. Heat a large skillet over medium heat.
  2. Season both sides of the pork chops with salt and pepper.
  3. Spray the skillet liberally with non-stick cooking spray.
  4. Add the pork chops to the skillet and cook for 6 minutes on each side.
  5. Remove pork chops from the pan and set aside.
  6. Deglaze the pan with the chicken stock making sure to scrape the bottom. Bring to a boil. Let boil for 2-3 minutes.
  7. Stir in Dijon mustard, parsley, onion powder, oregano, and pepper.
  8. Pour gravy over pork.
  9. Prepare cauliflower rice and broccoli according to the package.
  10. Arrange on a plate and enjoy!

Tips: While I chose cauliflower and broccoli you could serve this with whatever vegetables you want.

Nutrition: Calories 376, Protein 58g, Carbohydrate 16g, Dietary Fiber 8g, Total Sugars 6g, Total Fat 10g.

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