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Whole30 + Keto Pork Chops with Red Pepper Salsa


  • Author: Tastes Lovely
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 1x
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Ingredients

Pork Chops

Red Pepper Salsa

  • 1 red bell pepper
  • 1/2 cup packed parsley
  • 1/2 cup roasted, unsalted almonds
  • 2 cloves of garlic
  • 1/4 cup olive oil
  • 2 tablespoon red wine vinegar
  • 1/2 teaspoon salt

Instructions

Roasting The Bell Pepper

  1. Preheat your oven to 475ºF.
  2. Cut the bell pepper in half, remove the ribs and seeds. Place it cut side DOWN on a rimmed baking sheet.
  3. Roast for 25 minutes, until soft and the skin is charred.
  4. Remove from the oven, allow it to cool to room temperature. Peel the charred outer skin off with your fingers. Discard the skin. Keep the roasted red pepper for the sauce.

Pork Chops

  1. Preheat oven to 425 degrees with the oven rack in the middle. Preheat a cast iron skillet (or heavy bottomed skillet) over medium heat.
  2. Pat the pork chops dry, season with salt and pepper.
  3. Add the avocado oil to the skillet. Cook about 3-5 minutes on the first side. Flip when golden brown. Brown on all sides and edges. Transfer the cast iron skillet to the oven to finish cooking. I like my pork chops cooked medium well. Cook the pork chops until they reach an internal temperature of 165ºF. Depending on how thick your pork chops are, they’ll cook in the oven anywhere from 5-15 more minutes.
  4. Remove the pork chops from the oven, and transfer to a plate to rest for 5 minutes.

Red Pepper Salsa

  1. While the pork chops are in the oven, combine the roasted red pepper, parsley, almonds, garlic, olive oil, red wine vinegar + salt. Pulse about 20 times until the mixture is combined but still chunky. You want it to look like a chunky salsa. Set aside.

Serving

  1. Serve the pork chops warm, topped with the red pepper salsa.