Keto Pork Chops with Chive Butter Sauce, Cumin-Roasted Cauliflower and Warm Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the cauliflower with 1 tablespoon olive oil, ground cumin, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.

2. 2

   Roast the cauliflower for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until browned at the edges and tender.

3. 3

   Meanwhile, pat the pork chops dry with paper towels and season both sides with the remaining salt and black pepper.

4. 4

   Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil and 20 g (1 1/2 tbsp) butter. Sear the pork chops for 3 to 4 minutes per side until well caramelized and cooked through. Transfer to a plate and keep warm.

5. 5

   In the same skillet, reduce to medium heat and add the garlic. Cook for 30 seconds, stirring, until fragrant but not browned.

6. 6

   Add the cucumber and sauté for 2 minutes so it warms through and softens slightly while still keeping some texture. Transfer it alongside the pork chops.

7. 7

   Pour in the chicken broth and apple cider vinegar, scraping the bottom of the skillet to loosen the browned bits. Cook for 2 minutes to reduce slightly.

8. 8

   Add the heavy cream, remaining butter, and chives. Cook over medium-low heat for 2 to 3 minutes until the sauce is glossy and lightly thickened.

9. 9

   Return the pork chops and any collected juices to the skillet. Spoon the sauce over them and cook 1 minute more to blend the flavors.

10. 10

    Serve the pork chops with the roasted cauliflower and warm cucumber. Finish with fresh parsley on top.