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Keto Rosemary Pork Chops with Sautéed Rapini

Keto Rosemary Pork Chops With Sautéed Rapini

Sautéed rapini with chopped garlic is about to become your starred dish of choice, especially when served with pan-seared meat of any kind – trust us, we know. You may have seen large bunches of broccoli rabe (rapini) in the store, and perhaps you even passed it by, not knowing how easy it is to cook, or how wonderful it is to eat. Rapini is a leafy, cruciferous vegetable which resembles broccoli, however it does not form large heads. Slightly bitter, it is most often associated with Italian and Portuguese cuisines. In this case we have paired it with three rosemary sprigs and olive oil, so we will call it Italian-inspired and move on from there.

But first, more about the rapini, for it is truly a wonderful green gift. The young leaves and shoots are used just as one would serve turnip greens, having a flavor reminiscent to mustard greens, not like a broccoli at all. One could serve broccoli in its place, yet if you have the chance to try something new, we suggest to take it. Trial and error, with a sense of culinary adventure will shape you into an amazing cook – and soon people will be taking cooking lessons from you!

There is nothing else that we would add to this dish, outside a dollop of homemade mayonnaise, for a touch of creaminess that matches both the rapini and the rosemary pork chops.

Keto Rosemary Pork Chops With Sautéed Rapini Recipe

Serves: 4Prep: 15 minCook: 20 min
Notice

Protein: 55g / %

Carbs: 4g / %

Fat: 41g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 4 to 6 boneless pork chops
  • 3 garlic cloves, minced
  • 3 rosemary sprigs
  • 1 tsp. paprika
  • 1 tsp. chili flakes (optional)
  • Cooking fat
  • Sea salt and freshly ground black pepper

Sautéed Rapini Ingredients

  • 1 bunch rapini or broccoli, trimmed
  • 2 garlic cloves, chopped
  • 2 tbsp. olive oil
  • Sea salt and freshly ground black pepper

Preparation

  1. Bring a saucepan filled with water to a boil, blanch the rapini 2 to 3 minutes, drain and cool with cold water, set aside.
  2. Season the pork chops with chili flakes, paprika, sea salt and black pepper.
  3. Melt some cooking fat in a skillet over medium-high hear, add the garlic and rosemary.
  4. Place the pork chops on top of the garlic and rosemary and cook 4 to 5 minutes per side, basting with juice from the skillet.
  5. Remove chops and let rest on a board or plate.
  6. In a skillet heat the olive oil over medium heat, add the 2 garlic cloves and cook until fragrant.
  7. Add the blanched rapini, season to taste with salt and pepper, and cook 4 to 5 minutes.
  8. Serve the pork chops with the sautéed rapini.