Keto Pork Chops with Herbed Butter Sauce, Creamy Leeks and Roasted Rutabaga

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the rutabaga on a baking tray and toss it with 1 tablespoon olive oil, the whole garlic clove lightly crushed, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 30 to 35 minutes, stirring halfway through, until tender and browned.

2. 2

   While the rutabaga roasts, season the pork chops on both sides with the remaining salt and black pepper.

3. 3

   Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil and 15 g (1 tbsp) butter. Sear the pork chops for 3 to 4 minutes per side until well browned. Transfer them to a plate and set aside.

4. 4

   In the same skillet, reduce the heat to medium and add the remaining butter. Add the sliced leeks and cook for 4 to 5 minutes, stirring, until softened but not browned.

5. 5

   Add the 2 chopped garlic cloves and cook for 30 seconds. Pour in the chicken broth and scrape the bottom of the pan to release the flavorful bits.

6. 6

   Stir in the heavy cream, cream cheese, and Dijon mustard. Cook for 2 to 3 minutes, stirring, until the sauce is creamy and smooth. Add half of the thyme, half of the parsley, and the lemon zest.

7. 7

   Return the pork chops and any juices to the skillet. Cook over medium-low heat for 5 to 7 minutes more, or until the pork is cooked through and the sauce has slightly thickened. If desired, check for a safe internal temperature of 63 °C / 145 °F and let the meat rest afterward.

8. 8

   Remove the roasted garlic clove from the rutabaga. Plate a bed of creamy leeks on each dish, top with a pork chop, and serve with the roasted rutabaga. Finish with the remaining thyme and parsley over the top.