The Preparation

16 ounce boneless pork chops
4 tablespoon dijon mustard
6 tablespoon olive oil, divided
2 teaspoon fresh garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 medium lemon, zest + (juice for salad)
Salt and pepper to taste
8 ounce cremini mushrooms
8 ounce cherry tomatoes
1 medium red onion
8 ounce spring mix
2 tablespoon olive oil
The Execution

Measure out and prepare all the ingredients. Preheat oven to 425F.
Line a baking sheet with parchment paper.
Put the pork chops, mushrooms, cherry tomatoes, and red onion on top of the parchment paper lined baking sheet. Slice a lemon and add lemon slices. Season with salt and pepper to taste.
In a glass bowl, add olive oil, dijon mustard, minced garlic, rosemary, thyme, and lemon zest. Stir this together well.
Using a brush, brush this mixture on top of the pork chops (both sides) and sprinkle the rest of the vegetables with this.
Bake this in the oven for 40 minutes or until pork chops are 165F internal temperature.
Mix lemon juice with olive oil (+ any pan drippings).
Toss the spring mix with the lemon juice and olive oil.
Serve the pork chops and veggies with the side of spring mix. Enjoy!

This makes a total of 4 servings of Keto Pork Chops & Veggies Sheet Pan. Each serving comes out to be 570 calories, 43.5g fat, 9.6g net carbs, and 34.7g protein.

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