Pork Loin Chops



  • 2 pork loin chops (330 grams total)
  • 120 grams broccoli
  • 10 medium mushrooms
  • 60 grams zucchini (sliced in disks)
  • 80 grams cherry tomatos (approx. 10)
  • 70 grams sliced red pepper
  • 1 cup whipping cream
  • 2 cups fresh spinach
  • 2 tbsp butter
  • salt and pepper to taste


Yield: 2 servings

  1. “Steam” the broccoli in a microwave-safe dish in the microwave for 60 seconds
  2. Add 1 TBSP Butter to a small skillet on medium-high
  3. Dust the loin chops on both sides with salt and pepper
  4. Brown both sides of the loin chops in the small skillet
  5. Transfer skillet to oven and finish chops under the broiler until internal temperature is 165F
  6. Add 1 TBSP butter to a large skillet on medium-high
  7. Wilt the spinach in the melted butter
  8. Add in the zucchini, mushrooms and cherry tomatoes
  9. Add in the whipping cream and stir until well combined and cherry tomatoes are softened
  10. Remove the pork loin chops from the oven and allow to rest for 3-5 minutes
  11. Cut the chop across the grain on a diagonal


  1. Place some of the wilted spinach in the centre of the plate
  2. Place the sliced loin chop on top of the spinach
  3. Place the Broccoli beside the loin chop
  4. Divide the remaining contents of the large skillet evenly between the two serving plates

Better than eating out!

This is a complete dinner with a chop, vegetables and delicious flavour. There’s really nothing specifically keto about this recipe, other than it is low-carb and is a favourite recipe our families both really love!

Nutrition Facts

Amount Per 1 Serving


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