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Backyard Pork Skillet with Cauliflower Rice
A backyard keto pork chop skillet with asparagus, spinach and cauliflower, finished with parmesan and garlic, served over cauliflower rice.
Ingredients
Instructions
Season the pork chops and braise them over medium-high heat until well browned, about 4 minutes.
Add the asparagus, spinach and cauliflower, cooking until softened, about 6 minutes.
Stir in the parmesan, olive oil and garlic for 2 minutes.
Cook the cauliflower rice separately according to package directions.
Let the pork simmer for about 19 minutes so it becomes tender.
Taste and adjust the seasoning.
Serve hot over the cauliflower rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
