Baked Pan-Seared Pork Chop with Seasonal Vegetables (Low-Carb Keto Meal)

Name: Baked Pan-Seared Pork Chop with Seasonal Vegetables (Low-Carb Keto Meal)
Total time: 1800 s
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1 pork loin chop; A few florets of broccoli; 1/4 small kabocha squash; Fresh herbs of your choice, to taste; Soft cheese, to taste; White wine, to taste; Black pepper, to taste; Salt, to taste; Butter, to taste; Cooking oil, to taste; Water, to taste

Sophie廚坊 @sophie_5891

台北市

If you're wondering what to eat for Mid-Autumn Festival and want a quality meal without the smoke from a charcoal grill, try this simple pork chop dish with seasonal vegetables for a nutritious balance.

Sophie廚坊 @sophie_5891

Saved

Ingredients

30 minutes

Serves 1 serving

1pork loin chop
A fewflorets of broccoli
1/4small kabocha squash
Fresh herbs of your choice, to taste
Soft cheese, to taste
White wine, to taste
Black pepper, to taste
Salt, to taste
Butter, to taste
Cooking oil, to taste
Water, to taste

Saved

Steps

30 minutes

1

Rinse the pork loin chop under cold water. Use kitchen scissors to cut the tendons, then tenderize the meat with the back of a knife. Marinate with white wine, black pepper, and salt. Preheat the oven to 250°F (120°C).
2

Rinse the broccoli under cold water. Peel and slice the kabocha squash, then microwave until about 70% cooked. Wash and chop the fresh herbs.
3

Heat oil in a pan and sear the pork chop on both sides until browned. Place on a serving plate, top with cheese, sprinkle with chopped herbs, and place in the oven.
4

In the same pan, add butter and a little cooking oil. Add the kabocha squash, season with salt, and cook until done. Keep warm in the oven. In another pan, sauté the broccoli with salt, add a little water, cover, and steam until tender. Arrange the kabocha squash and broccoli around the pork chop on the plate.