Keto pork chop with kale and roasted carrots with fritters
Serving for 1
1 free range pork chop
Salt and pepper
1 tbsp olive oil
1 small bunch kale
1 tbsp liquid coconut oil (available at Low Crab Emporium)
2 garlic clove sliced
1 tbsp coconut aminos
2 lg baby carrots
1 tbsp Tasmanian lard (available at Low Crab Emporium)
1 small Zucchini grated and liquid squeezed out
1 zest of half a lemon
1/2 tsp thyme leaves
1/4 Cup Palena Fresh Keto Bread Crumbs
2 tbsp Ricotta
1/2 tsp Xanthan Gum (available at Low Crab Emporium)
1 tbsp Almond Flour
Salt and Pepper
2 tbsp Liquid Coconut Oil (available at Low Crab Emporium)
Let’s start by turning on your oven 180 degrees and then Firstly scrub your carrots so there clean and put them in a roasting dish with the Tasmanian lard for 30 minutes.
Next season your pork chop with salt and pepper each side and heat the olive oil in a fry pan. Once heated take you pork chop and cook it skin side down for a good six minutes to render the fat and also crisp up the fatty side. Then cook it for 4 minutes each side for medium rare and allow to rest for 3-4 minutes before serving.
Lets mix our grate zucchini, thyme, flour, lemon zest, egg, xanthan gum, salt and pepper, ricotta and breadcrumbs together until they all come together. Then heat your liquid coconut oil in a fry pan and break the mixture up into 3 fritters and place into oil and cook for 3-4 minutes each side until golden. Then place on paper towel to remove excess oil from frying.
Next heat your liquid coconut oil in a pan and add your kale, garlic and coconut aminos and stir fry until cooked.
Now time to plate and enjoy. X