Porkchops My Way

[BrilliantPennywyze42]

Porkchops My Way

The fun thing about my chops is: you can choose from breakfast or dinner cut porkchops, and they're scrumptious...

While you're at the store, you will also need to pick up these other ingredients: 

1 Family size breakfast or dinner porkchops

1 Yellow bell pepper

1 Red bell pepper

1 Green bell pepper

1 Pack of diced onions

1 Pack of mushrooms

1 Pack of Shredded 3 Cheese blend (1lb)

Once you have made it back from the store to wherever you're cooking, preheat the oven to 450

Place chops in oven

Bake until chops are 10 minutes from finishing, and remove the pans from the oven

Smother the chops with the peppers, onions, mushrooms and cheese

Place back in the oven until they completely cook through

 

 

 

 

 

 

[reader]

Thank you, Penny.:-)

[KayC]

My favorite!  Will have enough spice rub leftover to use again a couple of times!

Keto Pork Chops –Air Fryer-Joe Duff

·        2 pork chops ½” (1” takes more than double)

·        2 Tbsp olive oil

·        2 tsp garlic salt (1 ½ tsp salt, 1/2 tsp garlic pwdr)

·        Heaping 1 tsp oregano

·        1 tsp onion powder

·        1 tsp paprika

·        1 tsp rosemary

·        1 tsp sweetener

·        ½ tsp black pepper

·        ¼ tsp cayenne pepper

INSTRUCTIONS

1.   Add all the dry rub seasonings to a bowl (garlic salt, oregano, onion powder, paprika, rosemary, sweetener, black pepper, cayenne pepper, and a pinch of chili powder) and mix to combine. Set aside for later.

2.   Pat both sides of the pork chops dry with a paper towel.

3.   Coat both sides of the pork chops in olive oil. Evenly distribute all of the dry rub on the pork chops.

4.   I like to stick this meat thermometer into one of the pork chops and set the thermometer to cook at 145°F.

5.   Put the seasoned pork chops in the air fryer basket and cook them at 400°F (205°C) for around 10-12  minutes each side.

6.   Once the pork chops reach an internal temp of 140°F, pull them out of the air fryer and let them rest until they reach 145°F.
 

Note: Mine weren't uniform thickness, some took a lot longer, keep checking temp until they're done, some will need removed sooner than others.

Serving Size: 1 serving Calories: 250 Fat: 18 Carbohydrates: 1 Protein: 23

#recipe

Can also use for Chicken Breasts or Venison Steak, pound to ½” and air fry 8 min.
https://www.youtube.com/watch?v=tWcc_qetK0M

[KayC]

I made this yesterday! I love how it turned out, a bit of work but so worth it! Crispy!

Keto Fathead Pizza!
INGREDIENTS

·      · 1 (1-pound) package Salciccia sausage or Italian sausage

·      · 1 1/2 cups mozzarella, shredded

·      · 3/4 cup almond flour

·      · 2 tablespoons cream cheese

·      · 1 egg

·      · garlic salt, to taste

·      · 2 to 3 cups shredded cheese for pizza or a mix of cheddar and mozzarella

·      · pizza toppings of your choice, to taste

1.   Put mozzarella and cream cheese in a medium-size microwaveable bowl. Microwave for 1 minute, stir and then microwave for another 30 seconds, stir. Be careful the mixture will be very hot. Stir in egg and almond flour.

2.   Wet hands and spread dough thinly on the parchment paper. It should spread evenly with dough-like consistency, if your dough is stringy, then your cheese has hardened too much, and you'll need to put it back in the microwave for another 20 seconds.

3.   Poke rows of holes with a fork to avoid bubbling. Sprinkle with garlic salt.

4.   Put in a preheated 425°F oven. After about 8 minutes, check it and poke holes where any large bubbles may be.

5.   Continue cooking for a total 12 to 14 minutes, or until slightly brown on top.

6.   Before you begin making your crust, place the sausage on medium-low heat in a cast iron pan. Do not stir too much or you will end up with taco meat consistency. After a few minutes you may need to use a baster to get the excess water and grease out, but not too much. You want fully cooked, dime-sized sausages.

7.   Put the sausage in a separate bowl, keeping the grease to sauté your veggies in.

8.   Add a thin layer of pizza sauce, your desired amount of meats, veggies, cheese, and then sprinkle with oregano and basil. I prefer a lot of mozzarellas and a handful of cheddar.

9.   Pop it back in the oven until the cheeses are melted.

6 Servings @ 3 net carbs, or 8, 2..25 net carbs 

 

[KayC]

Made this today using fresh strawberries that needed used:

Keto Cheesecake Cups

Ingredients

·       1 cup / 250g cream cheese

·       1 cup / 240ml double cream / heavy cream

·       ¼ cup / 40g powdered sweetener use ⅓ cup / 60g if you like sweeter desserts

·       1 tsp lemon juice

·       1 tsp vanilla extract

·       zest of 1 lemon

·       ½ cup / 60g raspberries or other berries optional

 

INSTRUCTIONS:

1.    In a bowl, blend the cream cheese, powdered sweetener, lemon juice, lemon zest and vanilla extract with an electric blender until smooth.2.    In a separate bowl, blend the double cream (that’s heavy cream in the US) until it’s firm but not stiff.
 

3.    Combine the cream cheese mix and the whipped cream with a spatula.
 

4.    Spoon or pipe the cheesecake fluff into 6 dessert bowls.

 6 servings @ about 1/2 cup each w/rasp, 1/3 cup otherwise, 2 net carbs (2 1/5 w/raspberries)
#recipe
https://sugarfreelondoner.com/sugar-free-keto-cheesecake-fluff/#recipe

[KayC]

Keto Eggplant Parmesan

Ingredients

·        2 medium eggplant sliced into 1/2 inch slices (1…13)

·        1/2 teaspoon salt

·        2 cups keto bread crumbs  (1…0) * See notes

·        1 tablespoon Italian seasoning

·        3 large eggs (cut to 1…0.6)

·        3/4 cup almond milk (cut to ¼…0.25)

·        2-3 tablespoons oil to fry Avocado oil (0)

·        4 cups keto marinara sauce (12 oz 9)

·        3 cups mozzarella cheese freshly grated (1 ½ cups 4.2)

·        1 cup parmesan cheese freshly grated ( ½ cup 0)

·        1 lb Sausage cooked (0)

Instructions

1. Sprinkle salt on all your eggplant slices and let them sit for an hour to draw out moisture. Use a paper towel to dab them after they have drawn out the liquid.

2. Preheat the oven to 180/350F. Grease a large baking dish and add around one cup of the marinara sauce to the bottom of it.

3. *In a small bowl, add the bread crumbs and Italian seasoning and mix together. In a separate bowl, combine the eggs and milk and whisk together. Dip each eggplant slice in the egg wash, followed by the bread crumb mix, ensuring both sides are coated. Place them all on a plate or baking tray until ready to cook.

4. Add the oil in a large non-stick pan. Once hot, add a single layer of eggplant slices and cook both sides until golden brown. Repeat until all the eggplant slices are cooked.

5. Add a single layer of the fried eggplant into the base of the baking dish. Spoon a little marinara sauce on top of each one, followed by a generous layer of the mozzarella cheese and the parmesan cheese. Repeat the process until all the eggplant has been used up. Sprinkle the top of the baking dish any remaining cheese.

6. Bake the eggplant parmesan for 20-25 minutes, until the cheese is golden and bubbly. Turn it on a high broil for the last 3 minutes.

7. Remove the eggplant parm from the oven and let it sit for five minutes before serving.

Notes

* If you don’t want to make keto bread crumbs, you can use almond flour.

If you don’t fry before baking, bake 350 45 minutes.  Can cook w/o peeling.

TO STORE: Store leftovers in the refrigerator, covered, for up to 5 days.

TO FREEZE: Place portions of the eggplant parm in an airtight container and store them in the freezer for up to 6 months.

TO REHEAT: Microwave portions for 30-40 seconds until warm, or reheat in a preheated oven until the cheese has melted.

TO MAKE AHEAD: Prepare everything as instructed, then cover the baking dish completely in aluminum foil. Either refrigerate it for 3 days in advance or freeze it for up to 2 months in advance. When ready to cook, bring the baking dish to room temperature and bake it for 30-35 minutes. Do not bake from frozen.

8 servings, 5 net carbs each

[KayC]

Onwe of my new favorite recipes, have it memorized!  Made some again today.

Keto Pizza Stuffed Peppers

INGREDIENTS

·       8  bell peppers (I don't halve them)

·       1 pound cooked Italian sausage

·       1 cup pepperoni (1/2 cup quartered, 1/2 cup whole slices)

·       1½ cup low carb marinara such as Rao's

·       2 cups mozzarella cheese divided

INSTRUCTIONS

1.    Preheat oven to 375 degrees F.

2.    Remove the stems from the bell pepper and slice creating hollow peppers. Remove the seeds and veins from the peppers. Place in 8x12 pan

3.    In a medium size mixing bowl combine the cooked sausage, chopped pepperoni, 1 cup of the mozzarella cheese and the marinara. Stir well.

4.    Spoon the mixture into the peppers, pressing lightly so you can pack the peppers as much as you can.

5.    Top with remaining cup of mozzarella cheese.

6.    Bake 25 minutes until the cheese has browned and the peppers are tender.

8 servings  3.5 net carbs/serving

I use red, orange, yellow, green.

[DMW]

Oh my goodness all of it looks sooo yummy 😋. 

I am realizing that food "MY" way is different from what i used to cook for John and I.  He didn't like BBQ sauce. I've noticed i love BBQ sauce. Pork chops or chicken. I also have realized that I love meatloaf.  John didn't eat it. I have made BLTs 1 time since John passed. I used to make them all the time for John and myself. So me cooking/eating my way is totally different. 

I'm going to have to try some of these recipes. Yummy  😋.  

[KayC]

The stuffed peppers is so easy and not many ingredients. I love it! And I like cutting it up before I heat it up but half the time I forget. I cut them in strips and then crossways.

[KayC]

 

Best Ranch I've ever tasted!

Keto Ranch Dressing
ZERO CARB!

Ingredients

1/2 c Heavy Whipping Cream

1/2 tbsp white vinegar

3/4 c Choice Mayo/Better Body Foods Avocado Mayo

1/2 c full fat sour cream

1/2 tsp salt

1/4 tsp pepper

1/4 tsp dried dill

3/4 tsp garlic powder

3/4 tsp onion powder

2 tsp dried parsley

4 tsp dried chives

Mix HWC and vinegar in separate bowl and rest 10 minutes

Combine all other ingredients in bowl and mix. Add HWC mixture and stir.

Refrigerate
I got from a Keto site and modified a bit.

[KayC]

On 3/31/2021 at 3:20 PM, BrilliantPennywyze42 said:

Porkchops My Way

The fun thing about my chops is: you can choose from breakfast or dinner cut porkchops, and they're scrumptious...

While you're at the store, you will also need to pick up these other ingredients: 

1 Family size breakfast or dinner porkchops

1 Yellow bell pepper

1 Red bell pepper

1 Green bell pepper

1 Pack of diced onions

1 Pack of mushrooms

1 Pack of Shredded 3 Cheese blend (1lb)

Once you have made it back from the store to wherever you're cooking, preheat the oven to 450

Place chops in oven

Bake until chops are 10 minutes from finishing, and remove the pans from the oven

Smother the chops with the peppers, onions, mushrooms and cheese

Place back in the oven until they completely cook through

Sounds good and suitable for Keto! I'd use my air fryer.

[KayC]

Made Joe Duff's air fryer pork chops this morning real early, will have one for lunch with some salad and my Keto Ranch Dressing. Yum!