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Keto
Gluten Free

Keto Walnut & Spinach Stuffed Pork Chops

with Ghee Sautéed Mushroom Sauce

Cooking time

35 minutes

Servings

2/4

Calories

644 /serving

Converts of the ketogenic diet, rejoice! This protein-rich, carb-light meal will nourish you and please your taste buds! We stuff pork chops with baby spinach, walnuts and fresh garlic, season them with a blend of spices, salt, vinegar and paprika and pan sear them in ghee (clarified butter). Then, we top these oversized stuffed chops with a thick cremini mushroom sauce and serve up some roasted broccoli on the side. With this savoury and rich dish, eating “keto” has never been so easy - or delicious!

We will send you:

  • 370g Butterflied pork chops
  • 30g Baby spinach
  • 2 Garlic cloves
  • 1 Onion (or shallot)
  • 225g Cremini mushrooms
  • 1 Broccoli
  • 12g Vegetable demi-glace
  • 15ml Balsamic vinegar
  • 30g Walnuts
  • 30ml Ghee
  • 10g Stuffed pork chop spice blend (salt, paprika, garlic, powdered vinegar, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, Cayenne pepper)

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
37 g
Saturated Fat
12 g
Sodium
716 mg
Total Carbs
30 g
Sugars
10 g
Protein
53 g
Fibres
7 g
Preparation
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Mise en place
Preheat the oven to 450°F. Cut the broccoli into long, thin florets, including the stem. Thinly slice the mushrooms. Mince the garlic. Peel, halve and small dice the onion.
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Roast the broccoli
On a lined sheet pan, toss the broccoli with a drizzle of olive oil and season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 18 to 20 minutes or until browned and tender when pierced with a fork. Set aside in a warm spot.
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Toast the walnuts
While the broccoli cooks, heat a large, dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a plate and reserve the pan.
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Prepare the pork chops
Pat the pork dry with paper towel. Open up the pork chops and stuff with the walnuts, a few spinach leaves and ½ the garlic; season with S&P. Close each pork chop and press gently to flatten. Season the stuffed pork chops with the remaining spice blend and S&P.
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Cook the pork chops
In the reserved pan, heat the ghee on medium. Cook the pork, partially covered, 5 to 8 minutes per side, until browned and cooked through. Transfer to a plate leaving any browned bits (or fond) in the pan.
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Make the sauce & serve
In the pan of fond, heat a drizzle of olive oil on medium. Add the onions, mushrooms and remaining garlic; season with S&P. Cook, stirring occasionally, 3 to 4 minutes, until the mushrooms have softened. Add the vinegar, demi-glace and ½ cup of water (double for 4 portions). Cook, stirring occasionally, 3 to 4 minutes, until the liquid has reduced slightly in volume. Divide the roasted broccoli and finished pork chops between your plates. Spoon the mushroom sauce over the pork. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.