Orange Mustard Pork Chops

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These pork chops are really easy to make with few ingredients. Yes, they have orange which is not strict keto, but the zest is often used in low carb recipes as it has little sugar content.  The juice is also sometimes used in small amounts such as in my Crispy Skin Peking Duck. This whole recipe uses only the juice and zest from ½ an orange for the marinade. Most of that is then discarded when you cook the meat and the carbs are still super low.

I like serving this with a tiny bit of roast pumpkin (another slightly higher carb ingredient but allowable in small amounts, just don’t use butternut!) and a nice side salad. If you prefer to skip the pumpkin a side salad alone would still be great. Or you could go for a heartier meal and have your chop with something like Cauliflower Mash!
This has become a special recipe because it was the first one that my son loved from the first taste that was brand new and unfamiliar! He ate his whole chop while raving about how delicious it was and then begged for another one, which is a huge achievement for an ASD kid with lots of sensory issues! This is now one of his all-time favourite dinners!

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Orange Mustard Pork Chops

Pork chops done in a quick and easy marinade, that tenderises and tastes delicious.

Course Main Course

Cuisine Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo

Keyword keto pork chops, keto pork recipes, keto recipes, lchf pork chops, lchf recipes, low carb nikki, low carb pork chops, low carb recipes, orange mustard pork chops, pork chop recipes, sugar free recipes, weight loss recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 594.6kcal

Ingredients

• 4 pork chops
• 1/2 orange, juice and zest
• 1 tbsp Dijon mustard
• 4 tbsp extra virgin olive oil
• 4 tsp fresh thyme
• salt, to taste
• pepper, to taste
• 2 tbsp olive oil, for cooking
• 1 tbsp butter, for cooking can use ghee for paleo

Instructions

• Combine orange juice and zest, Dijon, extra virgin olive oil, thyme, salt and pepper in a jug or similar. Stir or whisk until well combined. Place chops in a bowl or container and pour over marinade. Turn chops to coat. Cover and marinate in the fridge about 2 hours.
• Heat olive oil and butter in a large frying pan over high heat. Add chops and cook to your liking. I like mine slightly under but you may prefer them well done. Serve with your choice of side or sides.
  

Notes

Net Carbs - 1.5g

Nutrition

Calories: 594.6kcal | Protein: 34.2g | Fat: 49.6g | Fiber: 0.4g | Sugar: 1.1g