Keto Rosemary Pork Chops with Sautéed Rapini Recipe

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 that 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 of mustard greens, not like broccoli at all.

One could serve broccoli in its place, yet if you have the chance to try something new, we suggest taking 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: 4 Prep: 15 min Cook: 20 min

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 of 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 for 2 to 3 minutes, drain and cool with cold water, and 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 heat, and add the garlic and rosemary.
4. Place the pork chops on top of the garlic and rosemary and cook for 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 for 4 to 5 minutes.
8. Serve the pork chops with the sautéed rapini.

📖 Recipe

Keto Rosemary Pork Chops with Sautéed Rapini Recipe

When you have half an hour to prepare dinner, rosemary pork chops with sautéed rapini is a tried and tested recipe, approved by all.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 298 kcal

Ingredients

  

1x2x3x

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

Instructions

 

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

Nutrition

Calories: 298kcalCarbohydrates: 4gProtein: 31gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 90mgSodium: 105mgPotassium: 679mgFiber: 2gSugar: 0.5gVitamin A: 2462IUVitamin C: 13mgCalcium: 85mgIron: 2mg

Keyword keto recipe, pork chops, rosemary, sautéed rapini

Tried this recipe?Let us know how it was!