Time for a pork chops change up to make something old new again.
In the early years of my marriage, my wife and I would sometimes trade off nights cooking each other dinner. We often sourced more challenging recipes from the various gourmet foodie magazines we accumulated over the years. Some dishes more remembered than others.
As if in a dream, this pork chop dish came rushing back to me recently as one that was worth a revisit.
I have tried this, first brining the pork chops, and then again without, and can say that the brine step is not necessary and that these were really amazing.
I would suggest this dish be served over the weekend as there a few steps involved but they are simple ones anyone can do. The carbs from this pork chop dish come mostly from the caramelized onions so eat less of them if you have already had your fair share of carbs for the day.
I have been going back into the archives of my memory lately to see what kind of alchemy I can come up with to make some old favorites healthy, lower-carb and new again. Hope you enjoy these.
- 3 tablespoons avocado oil
- 4 center cut rib pork chops -1-inch-thick (each about 8 ounces)
- 1.5 tablespoon Hungarian sweet paprika
- 3 cups sliced onions (about 3 medium)
- 3 teaspoons minced garlic
- 3 cups beef broth
- 1/2 cup grated smoked Gouda cheese with rind (about 3 ounces)
- 1.5 tablespoons butter
- 1.5 tablespoons almond flour
- 1/2 teaspoon arrowroot powder
- Preheat oven to 325°F. Heat 3 tablespoons avocado oil in heavy large skillet over high heat.
- Season pork with salt and pepper. Working in batches, add pork chops to skillet and sauté until brown, about 3 minutes per side.
- Arrange pork in single layer in 15x10x2-inch glass or ceramic baking dish. Sprinkle 1/2 tablespoon paprika over pork.
- Over medium-high heat add onions to the pan and sauté until well browned, stirring often, about 15 minutes. Add garlic; sauté 1 minute. Add 1 tablespoon paprika. Place onions over pork.
- Pour enough broth over so that chops are almost covered. Cover with foil. Bake until pork is tender, about 35 minutes.
- Reduce oven temperature to 200°F. Using tongs, transfer pork to large bowl, leaving onion mixture in baking dish. Pour contents of baking dish into strainer set over medium bowl.
- Return onion mixture to same baking dish, spreading evenly (reserve cooking liquid).
- Arrange pork atop onions; sprinkle cheese. Cover dish with foil; set in oven to keep warm.
- Melt butter in heavy large saucepan over medium heat. Add almond flour. Cook, until mixture just begins to color, whisking often (mixture will be dry and crumbly), about 4 minutes.
- Gradually whisk in reserved cooking liquid. Bring sauce to boil, whisking constantly. Add arrowroot powder. Boil until thickened, whisking often, about 5 minutes. Season with salt and pepper.
- Transfer pork and onions to plates. Spoon sauce around pork and serve.
This Roasted Acorn Squash with Chili Vinaigrette will be a treat you won’t soon forget.
Acorn Squash is one of those shopping items that I like to have on hand for when I have run out of ideas for an easy but substantial side dish. They last a while in kitchen before you have to get to them, so I usually have one around.
Now if I can just remember to get fresh cilantro and a jalepeno I’m in business!
My wife Lisa turned me on to this amazing Acorn Squash recipe from Gourmet a while ago – we have made a few tweaks and have been making this for years and it never gets old. This is lick-the-plate-good so be sure to sop up all that vinaigrette.
Acorn squash are a little higher in carbs than most of my “go-to” keto veggies so I tend to only make this about once a month and on a day when the rest of the meal or even my day was on the lower-carb side.
This is also a great simple recipe to impress guests at your next dinner party. If you are not a winter squash person, this one might convert you. Enjoy!
- 1 medium acorn squash
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1 small garlic clove
- 3/4 tablespoons fresh lime juice, or to taste
- 1/2 to 1 teaspoons finely chopped fresh hot red chile or jalepeno, including seeds
- 1 1/2 tablespoons chopped fresh cilantro
- Put oven rack in upper third of oven and preheat oven to 450F.
- Halve squash lengthwise, then cut off and discard stem ends.
- Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. (8 slices)
- Toss squash with fresh ground black pepper, 1/4 tsp. salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in a large shallow baking pan.
- Roast squash, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.
- While squash roasts, mince garlic and mash to a paste with 1/4 teaspoon salt.
- Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1 tbsp. of olive oil until combined.
- Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.