Tender pork chops with tangy red sauerkraut and crunchy snow peas – a low-carb, diabetes-friendly dinner in just 15 minutes.
Prep Time | 5 mins |
Cook Time | 10 mins |
Meal Type | Dinner, Lunch |
Servings | 1 |
Carbs | 4.1 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Pork Loin Chop:
A great source of lean protein to keep you full and energised.
Red Sauerkraut:
Rich in probiotics for gut health and naturally sweeter due to apples.
Snow Peas:
A low-carb vegetable adding crunch and fibre to the dish.
Butter:
Enhances the richness and provides healthy fats.
Olive Oil:
A heart-healthy fat that brings everything together.
Low Carb Pork Chops with Red Sauerkraut and Greens
Pork pairs well with sweet flavours but how to do it without the carbs? Enter red sauerkraut!
Ingredients
- 125 g pork loin chop, untrimmed
- ¼ cup red sauerkraut
- ¼ cup snow peas
- 1 tbsp butter
- ½ tbsp extra virgin olive oil
COOK MODE
Instructions
- Lightly salt your pork chop ahead of cooking (half a day beforehand or longer will improve the flavour and texture, but no stress if you do it just before cooking).
- Heat a frypan to medium-high heat.
- Using a pair of tongs to hold the chop, sear the outer fat and edges of the chop for a minute or until golden.
- Add butter to your pan.
- Cook the chop for approximately 3-4 minutes on each side (longer if your chops are extra thick). Place the cooked pork chop on a warmed plate and allow to rest for 2 minutes.
- While the chop is resting, use the pan with the retained fat to cook the snow peas for 1 minute.
- Serve the pork chop with snow peas, red sauerkraut and a drizzle of olive oil.
Nutrition (per serve)
Net Carbs: 4.1gProtein: 36.5gFat: 41.4gFiber: 2.3gCalories: 535kcal
