Ginger garlic Keto pork chops
Ginger garlic Keto pork chops

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, ginger garlic keto pork chops. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Ginger garlic Keto pork chops is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Ginger garlic Keto pork chops is something that I have loved my whole life. They are fine and they look wonderful.

The BEST Asian Low-Carb/Keto recipe for Asian Garlic Pork Chops. Step by step directions with pictures makes this recipe quick and easy. Buttery pork chops are a quick and easy weeknight dinner favorite.

To get started with this recipe, we must prepare a few ingredients. You can cook ginger garlic keto pork chops using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Ginger garlic Keto pork chops:
  1. Get 4 chops
  2. Get 1 bulb garlic
  3. Make ready 2-3 inch piece fresh peeled ginger (sliced thin)
  4. Make ready Butter
  5. Take Salt&pepper

The ingredients you would need for this one would. Rub the salt and pepper on to the pork chops. Heat the oil in a cast iron skillet or frying pan over medium-high heat. Keto Pork Chops In A Butter Garlic Sauce.

Steps to make Ginger garlic Keto pork chops:
  1. Butter in pan
  2. Fry whole cloves of garlic til skin is peeling. Remove all peel. smash each clove with a fork.
  3. Add more butter to the pan. Season chops. Add to pan. Add garlic and ginger on the side.
  4. When brown on one side, flip. Add garlic and ginger on top. Let cook until no longer pink

Pork chops are a tasty meal that can quickly be thrown together to make a whole meal. For this recipe, I am using bone-in pork chops, but you can also use boneless cuts to make this meal. Place pork chops, soy sauce, ginger, garlic, and black pepper into a large, resealable, plastic bag. These are excellent done in the morning, and left to sit all day. Try to use a cast iron pan, if you don't have one, any other heavy bottom pan will do.

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