Keto Bone-in Greek Pork Chops with Brussel Sprouts
Keto Bone-in Greek Pork Chops with Brussel Sprouts
Ingredients
- 3-4 bone-in center cut pork chops
- ¾ cup Kosterina EVOO
- 8 cloves garlic, smashed
- 2 whole lemon, zest and juice
- 2 Tbsp dry oregano
- 5 fresh oregano sprigs
- 5 fresh rosemary sprigs
- 2 Tbsp honey
- Salt and Pepper
- Brussel Sprouts
- ¾ lb brussels sprouts, trimmed, peeled, and quartered
- 2 Tbsp Kosterina Everyday Organic Extra Virgin Olive Oil
- ¼ cup of water or Kosterina Classic Chicken Stock
- 2 Tbsp butter
- Salt and Pepper
Directions
- Preheat oven to 400 degrees. Add all the ingredients (except salt and pepper) to pork chops and mix well in a bowl. Let pork chops sit in marinade for at least for 1 hour or overnight. When ready to cook, heat an ovenproof pan or cast-iron pan on high for a good sear. Pat pork chops dry with paper towels and season liberally with kosher salt and fresh cracked pepper. Add 2 Tbsp of Kosterina EVOO and place pork chops in pan. Sear first side on high for 3 minutes follow by second side for 2 minutes on medium-high. Finish cooking pork chops in the oven for 5 minutes. Let cool for a couple minutes before serving.
- In a separate pan, heat pan on high. Add 2 Tbsp of Kosterina Everyday Organic Extra Virgin Olive Oil and add brussels sprouts to the pan. Season with salt and pepper. Sear until sides of brussels sprouts are slightly charred.
- Add water or chicken stock. Reduce ¼ and emulsify with cold butter. Stir pan constantly until glaze is shinny. Serve immediately
