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.
Total time
30 min
Prep
20 min
Cook
10 min
Difficulty
medium
Cuisine
Keto
gluten-freeketo
Ingredients
4 piecespork chops
200gasparagus
2spinach
1/2 cupcauliflower
2 cupscauliflower rice
1/4 cupparmesan
1 tspolive oil
1 tbspgarlic
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the pork chops and braise them over medium-high heat until well browned, about 4 minutes.
2
Add the asparagus, spinach and cauliflower, cooking until softened, about 6 minutes.
3
Stir in the parmesan, olive oil and garlic for 2 minutes.
4
Cook the cauliflower rice separately according to package directions.
5
Let the pork simmer for about 19 minutes so it becomes tender.
6
Taste and adjust the seasoning.
7
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.
Calories
265
Protein
14.9g
Fat
19.2g
Carbs
11.5g
Fiber
4.3g
Sodium
292mg
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