Keto Pork Chops with Toasted Coconut Sauce, Spinach, and Glazed Radishes

Instructions

1. 1

   Take the pork chops out of the refrigerator 10 minutes before cooking. Pat them dry and season both sides with 4 g (3/4 tsp) salt, 1 g (1/4 tsp) black pepper, and the smoked paprika.

2. 2

   Heat a large skillet over medium-high heat for 2 minutes. Add the olive oil and 15 g (1 tbsp) butter. When the butter is foamy, add the radishes with a pinch of salt and cook for 5 minutes, stirring a couple of times, until they begin to brown.

3. 3

   Reduce the heat to medium, add 30 ml (2 tbsp) water to the radishes, cover, and cook 4 minutes more until tender but still firm. Uncover, let the liquid evaporate for 1 minute, and transfer the radishes to a plate.

4. 4

   In the same skillet, raise the heat to medium-high and sear the pork chops for 3 to 4 minutes per side, until deeply caramelized. The internal temperature should reach 145°F / 63°C. Transfer them to a plate and loosely cover to rest.

5. 5

   Lower the heat to medium. Add the shredded coconut to the skillet and toast for 1 minute, stirring constantly, until nutty and fragrant. Add the garlic and red pepper flakes, and cook for 30 seconds.

6. 6

   Pour in the coconut milk, then add the Dijon mustard, lime zest, lime juice, 2 g (1/4 tsp) salt, and the remaining black pepper. Cook for 3 to 4 minutes over medium heat, scraping the pan, until the sauce thickens slightly.

7. 7

   Add the fresh spinach to the sauce in batches and stir for 1 to 2 minutes until wilted. Return the radishes to the skillet so they get coated in the sauce.

8. 8

   Return the pork chops along with any resting juices and cook 1 minute more to warm through and lightly coat with the sauce.

9. 9

   Turn off the heat, add the remaining butter, and gently swirl until the sauce turns glossy. Finish with the chopped fresh cilantro and serve immediately.