Season the pork with 1/2 teaspoon each salt and pepper cook until browned, about 2. This dish is not fully keto, but it’s a great choice for a moderate keto diet - it’s low in carbs and sugar. Instructions Lightly season both sides of each pork chop with salt and pepper, as desired. Heat 1 tablespoon oil in a large skillet over medium-high heat. Divide the red pepper sauce among plates and top with the greens and pork chops. Cook, covered, on low for 2-3 hours or until meat is tender. In a large skillet, brown chops in oil on both sides. Add pork chops, one at a time, and dredge to coat. Thinly slice the collards and leek toss together. In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Grill until well marked and cooked through, about 4 minutes per side. Season the pork chops with salt and pepper. Remove to a cutting board and tent the collards and leek with foil to steam. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil season with salt and pepper and toss. The recipe is reminiscent of the cooking at red-sauce emporia like Bamontes in. Sprinkle the flour over the chops and add to the slow cooker. Wash the collards, leaving a lot of excess water on the leaves. Rub the pork chops with crushed garlic, then add sazon, cumin, 1/4 tsp kosher salt and black pepper. Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil. Ingredients 1 package of 6 thin pork chops 1 large onion, chopped 1 large red pepper, chopped 1 package mini Portobella Mushrooms, sliced 1/2 cup Chicken.
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