Keto Pork Skillet with Basil Butter Sauce, Brussels Sprouts and Parmesan Radishes

Instructions

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   1. Preheat the oven to 220°C / 425°F. On a baking tray, toss the radishes with 1 tablespoon olive oil, the grated Parmesan, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sweet paprika. Spread them in a single layer.

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

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   3. Meanwhile, pat the pork chops dry with paper towels and season both sides with the remaining salt, remaining black pepper, dried thyme, and remaining sweet paprika.

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   4. Heat a large skillet over medium-high heat with 1 tablespoon olive oil and 1 tablespoon butter. Sear the pork chops for 3 to 4 minutes per side, until well browned. Transfer them to a plate.

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   5. In the same skillet, add the Brussels sprouts and cook for 5 to 6 minutes over medium heat, stirring occasionally, until browned and just tender. Move them to the plate with the pork to keep warm.

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   6. Reduce the heat to medium. Add the remaining butter and minced garlic to the skillet; cook for 30 seconds, just until fragrant.

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   7. Stir in the chicken broth, heavy cream, and lemon juice. Scrape up the browned bits from the pan and cook for 2 to 3 minutes, until the sauce thickens slightly.

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   8. Add the fresh basil to the sauce and return the pork chops and Brussels sprouts to the skillet. Cook for 3 to 4 minutes more over medium-low heat, until the pork is cooked through and the sauce coats everything.

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   9. Serve each portion with the Parmesan roasted radishes, the Brussels sprouts, and plenty of basil butter sauce. If desired, finish with a little extra Parmesan on top.