Keto Coconut Braised Pork Chops

Braised Pork Chops recipe & content provided by Joshua Weissman

I have an obsession with Thai and Japanese food. I love the balance of flavors and textures, and there’s something in that food culture that everyone can love. I don’t claim to be an expert in Thai and Japanese food yet, but I have learned enough to cherry pick my favorite things about Asian flavors and apply them to my cooking. These keto coconut braised pork chops are just one recipe where a few fresh ingredients come to life.

Related: Spicy Asian Meatballs With Thai Vinaigrette Dipping Sauce

In this braised pork chops recipe, you’ll find almost all of my favorite things about Thai food. You’ve got a rich flavored meat, braised in a delicate, slightly sweet, herbaceous and fragrant coconut milk. It’s a beautiful balance of salt, sour, sweetness and umami—all without MSG or added sugar.

Keto Coconut Braised Pork Chops

Start to Finish: 30 minutes

Ingredients:

• Four 1-inch thick bone-in pastured pork chops (about 2.5 pounds)
• 1 can full-fat coconut milk (BPA-free)
• 5 kaffir lime leaves, or zest and juice from 2 limes
• 2 stalks lemongrass, sliced, or a 2-inch knob of fresh ginger, sliced
• 2 teaspoons sugar-free fish sauce
• zest and juice of 1 lime (in addition to lime leaves)
• 2 tablespoons avocado oil or ghee
• salt to taste

Instructions:

1. Season your pork chops generously with salt to taste.
2. Heat a large pan with the avocado oil over medium high heat until very hot. Sear the pork chops on both sides for 2-3 minutes or until light brown on both sides.
3. Remove the pork chops from the pan and reduce the heat to medium. Add lemongrass and sauté for 1-2 minutes or until fragrant.
4. Add your coconut milk and kaffir lime leaves, stirring to deglaze. Once the liquid comes to a boil, reduce the heat to a light simmer and place your pork chops into the liquid.
5. Simmer uncovered for 10-15 minutes or until the pork chops are cooked through and an internal thermometer reaches 145 degrees.
6. Add lime zest, juice and fish sauce over pork chops, swirling in the pan to incorporate into the braising liquid.
7. Remove pork chops and allow to rest for 5 minutes, then serve with the braising liquid spooned on top.

Serves: 4

Nutritional Information (Per Serving):

• Calories: 610
• Protein: 22g
• Carbs: 7.3g
• Fiber 2.6g
• Sugars: 4.6g
• Net Carbs: 4.7g
• Fat: 57g
• Saturated Fat: 34g
• Cholesterol: 71mg
• Sodium: 1025mg
• Potassium: 577mg
• Calcium: 46mg
• Iron: 3mg

Notes on suspect ingredients: Matured and fermented foods like fish sauce can contain histamines and yeast that make you feel foggy and fatigued. Avoid fermented foods with added sugar and yeast whenever possible, and observe your consumption for any signs of a negative reaction. Pork tends to be higher in histamines, and is more susceptible to toxins depending on how pigs were raised, so it should be consumed sparingly.