rosemary breaded pork chops with caramelized veggies
This LOWER salt/carb meal is as delicious as it is inventive. By marinating the chops overnight in olive oil, fresh rosemary/garlic, red & black pepper, then breading them in seasoned, low-carb bread crumbs, you've eliminated the need for salt as a seasoning. The rosemary breaded chops are then sautéed in the same pan as the caramelized sweet potatoes and onions, giving them a unique taste and look. It's under 50 grams of net carbs and 600 mg of salt. Using the ingredients WITHIN the meal to flavor it is what the noaddedsaltguy cooking method/style is all about!
prep time
20 Min
cook time
20 Min
method
Pan Fry
yield
1 serving(s)
Ingredients
- BREADING
- 3 ounces low carb bread crumbs
- 1 ounce almond flour
- 1 tablespoon granulated garlic
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper (freshly ground)
- MARINADE
- 1/2 cup olive oil
- 2 sprigs fresh rosemary
- 2 cloves fresh garlic (sliced thin)
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 teaspoon red pepper, (optional)
- OTHER INGREDIENTS
- 6 ounces diced sweet potato
- 3 slices red onions
- 2 medium center cut pork chops
- 1 tablespoon butter, unsalted
- 1/2 cup olive oil
- 2 cloves garlic, (sliced thin)
- 1/2 teaspoon black pepper, (freshly ground)
- 1/2 teaspoon dried rosemary
How To Make rosemary breaded pork chops with caramelized veggies
-
Step 1Marinate the pork chops overnight in 1/4 cup of olive oil, fresh rosemary, 2 cloves of fresh garlic (cut up), black and red pepper. -
Step 2Make the bread crumbs the night before: low-carb bread crumbs, almond flour, 1 tsp dried rosemary,1 tsp granulated garlic, 1 tsp black pepper. The amount of spices you add to the bread crumbs is up to you.
-
Step 3Bread the marinated chops, letting them sit in the bread crumb mix for a minute or 2 to fully absorb all of the flavors.
-
Step 4In a large saucepan, add a tsp of olive oil; let the oil get hot, and add the sweet potatoes and onions. Let them brown a bit; turn down the heat. Add 1 Tbsp of unsalted butter, a 1/2 tsp of dried rosemary, a clove of garlic (cut up), red (optional) and black pepper (to taste).
-
Step 5Move the veggies to one side of the pan. There should NOT be more than a few drops of olive oil left in the empty side of the pan.
-
Step 6Turn up the heat; add the chops to the empty side of the pan. Tip the pan towards the side of the chops; drizzle olive oil OVER the veggies, allowing the oil to collect under the chops.
-
Step 7Slowly sauté the chops in the flavored olive oil, turning once or twice. Remember, continue to tilt the pan, allowing the flavored oil from the veggies to sauté the chops. Do not overcook!
-
Step 8Serve!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes