Oriental Pork Chops

Oriental Pork Chops

Makes: 6 servings

Carbs per Serving: 3.17 grams

Protein per Serving: 0.5 grams

Fat per Serving: 0.6 grams


?         1 large star anise

?         6 garlic cloves, halved

?         2 lemongrass stalks, peeled and diced

?         6 boneless pork chops

?         1 1/2 Tbsp fish sauce

?         3/4 Tbsp keto ketchup

?         1 1/2 Tbsp almond flour

?         3/4 Tbsp  chili paste

?         2 tsp soy sauce

?         1 1/2 tsp sesame oil

?         3/4 tsp peppercorns

?         3/4 tsp five spice



  • Wrap a rolling pin in wax paper. Arrange the pork chops in a single layer on the kitchen counter and pound them until they are about 1/2 inch thick.
  • Grind together the star anise and peppercorns in a food processor or using a mortar and pestle. Transfer to a saucer and set aside.
  • Combine the halved garlic and lemon grass in the food processor or use a mortar and pestle to puree.
  • Combine the fish sauce, sesame oil, and soy sauce. Stir in the five spice, star anise and pepper mixture, and the garlic and lemon grass mixture. Mix everything very well.
  • Arrange the pork chops on a baking dish and pour the marinade over them. Turn several times to coat. Cover the dish and set aside for 2 hours or more at room temperature to marinate.
  • Take the pork chops out of the marinade and dredge them in almond flour.
  • Coat a heavy bottomed skillet with nonstick cooking spray, then place over medium high flame. Cook the pork chops for 5 minutes for each side or until golden brown, turning only once.
  • Chop the pork chops into strips, then arrange on a platter.
  • Combine the keto ketchup and chili paste in a dipping dish and serve alongside the pork chops.