About
OMAD meals do not have to be complicated! The trick is to use fatty cuts of meat to fill your meal with plenty of protein and healthy fats. Kale is included in this meal as it is an excellent source of fiber and potassium. The kale is sauteed in butter to add more healthy fats to the meal. You will love how simple and easy this Keto OMAD recipe is! Not to mention cheap too! The simple ingredients in this dish make for a delicious meal! The method of cooking in this recipe is what makes the simple ingredients stellar. Pork chops are seared in butter and then deglazed with white wine. A sprig of rosemary is added to perfume the chops. Once seared on both sides, the chops are sent to the oven to complete cooking. You will love the pan sauce that is created, which is delicious spooned over the chops.
Do I have to use white wine?
No, you can use any leftover red wine, sherry, or even chicken stock.
What kind of pork should I use?
If possible, source fattier pork chops from local farmers from pigs like Berkshires.
How do I know when the chops are done cooking?
The pork chops are done cooking when the internal temperature of the thickest part of the chop reaches 155 F-160 F.
Ingredients
- 32 oz berkshire pork chop
- 2 teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
- 3 tablespoon white wine
- 2 tablespoon rosemary, fresh
- ½ tablespoon butter
- 3 oz organic lacinato kale
- ⅛ teaspoon coarse kosher salt
- 10 olives italian castelvetrano whole green olives
- 1 large hard boiled egg
Instructions
- Preheat an oven to 350 F. Wash and destem the kale. Place the kale in a salad spinner and dry the leaves well. Slice the kale into thin strips.
- Season the pork chops on both sides with kosher salt and black pepper. Preheat a large nonstick, ovenproof skillet over medium-high heat until hot. Add the butter and then swirl the pan. Add the pork chops and allow them to cook on the first side until nicely browned. You may need to turn the heat down to medium to let the chops get a good sear. A good sear can take several minutes to develop. Be sure not to constantly peek at the bottom of the chops (you can look once, usually without ruining the sear).
- Flip the chops once seared. The pork chops should have formed a nice brown crust.
- Add in the white wine and a sprig of rosemary.
- Tilt the pan and baste the top of the chops with the juices in the pan. Place the pan into the oven and allow the chops to cook until they reach an internal temperature of 145 F. Feel free to check them every few minutes.
- In the meantime, heat a medium skillet over medium-high heat until hot. Add the remaining butter, swirl the pan and add the kale leaves. Cook until kale is wilted. Add in ⅛ tsp kosher salt—taste and season with more salt as desired.
- Serve the fully cooked pork chops alongside the buttered sauteed kale and whole olives. Add a hard-boiled egg sliced in half also sprinkled with a little salt and pepper.
Nutrition Facts
- Servings: 1
- Calories: 2141.1kcal/8958.6kJ (per serving)
- Fat: 135.2g (per serving)
- Carbs: 23.8g (per serving)
- Protein: 195.1g (per serving)
