You know that dishes that sound so delicious and fancy that you’re too intimidated to even try to whip them up in your own kitchen?
I’ve definitely been there before. For me, it’s fish. I find fish really intimidating to cook. I blame it on my midwestern, land-locked roots.
This recipe might sound the same by the title, but I promise it’s not!
This dish sounds amazing and impressive, but it’s actually as simple as smearing a pork chop with mustard and searing it in a hot skillet to lock all that flavor in.
When served with roasted veggies, you’ll never miss those high carb meals again.
Just because it’s keto, doesn’t mean it can’t be delicious!
Dijon Seared Pork with Roasted Broccoli and Brussels Sprouts
- 1 cup broccoli florets
- 1 cup halved Brussels sprouts
- 3 tablespoons olive oil divided
- 1 tablespoon lemon juice
- 2 pork chops
- 1 tablespoon Dijon mustard
- Sea salt and fresh ground pepper to taste
Toss the broccoli and sprouts with half the oil and a pinch of salt and pepper. Spread on a baking sheet and roast until well browned and caramelized, 30-40 minutes. When done, drizzle with lemon juice.
About 10 minutes before veggies are done, slather the pork chops with the mustard. Heat the remaining oil in a heavy skillet over medium high heat and sear the pork until browned on both sides and cooked through. Serve with the vegetables on the side.
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