Low Carb Nakkekoteletter (Pork Neck Chops)
Transform simple ingredients into a flavor-packed, low-carb dinner with this recipe for Low Carb Nakkekoteletter (Pork Neck Chops). Juicy, seared pork neck chops are coated in a savory blend of garlic, thyme, and rosemary, then roasted to perfection alongside vibrant zucchini, bell peppers, and cherry tomatoes. This one-pan dish keeps prep and cleanup to a minimum while delivering maximum flavor with just a touch of lemon juice and fresh parsley to brighten each bite. Perfect for busy weeknights or a wholesome family meal, this keto-friendly recipe is not only quick (ready in under 45 minutes!) but also loaded with wholesome veggies and bold Mediterranean-inspired flavors. Serve it straight from the skillet for an effortlessly elegant presentation!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 4 pieces Pork neck chops
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Zucchini, sliced
- 2 medium Bell peppers, sliced
- 200 grams Cherry tomatoes, halved
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
In a small bowl, mix together the minced garlic, dried thyme, dried rosemary, salt, and black pepper.
Step 3
Rub the pork neck chops with 1 tablespoon of olive oil, then evenly coat them with the garlic and herb mixture.
Step 4
Heat a large oven-safe skillet over medium-high heat. Add the remaining tablespoon of olive oil.
Step 5
Once the oil is hot, sear the pork neck chops for about 2-3 minutes on each side, or until they are nicely browned.
Step 6
Remove the chops and set them aside. Add the zucchini, bell peppers, and cherry tomatoes to the same skillet and sauté for 5 minutes, stirring occasionally.
Step 7
Return the pork chops to the skillet, placing them on top of the vegetables. Transfer the skillet to the preheated oven.
Step 8
Roast in the oven for 15-20 minutes, or until the pork reaches an internal temperature of at least 63°C (145°F) and the vegetables are tender.
Step 9
Remove the skillet from the oven and drizzle with lemon juice.
Step 10
Garnish with freshly chopped parsley before serving. Enjoy your flavorful low-carb meal!
Nutrition Facts
| Serving size | (1615.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1989.9 |
| Total Fat 151.0g | 0% |
| Saturated Fat 47.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 420mg | 0% |
| Sodium 2833.3mg | 0% |
| Total Carbohydrate 48.0g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 28.3g | |
| Protein 119.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 220.6mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 4002.9mg | 0% |
Source of Calories