Pork Chops with Cheese

Pork Chops with Cheese

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Pork Loin Chops with cheese

Pork Chops with Cheese

  • Author: Nick Charlie Key
  • Total Time: 30

Scale

Ingredients

  • 90 ml fresh lemon juice
  • 23 springs of fresh rosemary
  • 15 ml minced garlic
  • 4 pork chops
  • Salt and pepper
  • 30 ml Olive oil
  • 125 ml grated cheddar or gouda cheese

Instructions

  1. Take out a baking sheet and shallow casserole dish and add the lemon juice, rosemary and garlic.
  2. Gently place the pork chops into the dish and tern several rimes to coat the meat well. Leave the chops in the marinade and cover the dish with plastic wrap, then place it in the fridge for 25-30 minutes.
  3. Remove the pork chops from the marinade (reserve the marinade) and rub salt and pepper evenly into both sides.
  4. Heat the olive oil in a large pan and add the pork chops. Cook for 2-3 minutes to brown the one side. Turn the chops and reduce the heat to a medium-low setting. Cover the pan with a lid and allow to cook for 8 minutes.
  5. When the pork is cooked through, remove the pan and allow to rest for 3 – 5 minutes.
  6. Add the leftover marinades to the liquid in the pan, stirring it until it’s completely blended.
  7. Return the pork to the sauce in the pan and sprinkle the grated cheese evenly over the chops. Cover the pan again and cook briefly until the cheese has melted.


Nutrition

  • Serving Size: 4
Ham and Egg Cups

Ham and Egg Cups

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Ham and Egg Cups

  • Author: Nick Charlie Key

Description

Banting friendly recipe


Scale

Ingredients

  • 24 Slices of ham per person
  • Feta cheese
  • 2 Eggs per person
  • Salt & Pepper

Optional

  • Dried or fresh Italian herbs
  • Grated Cheddar Cheese

Instructions

  1. Preheat oven to 180 °C.
  2. Spray muffin pan with non-stick spray, or just grease it with a little butter so that the ham doesn’t stick to the inside while cooking
  3. Push the slices of ham into the muffin hole so that it forms a cup shape. The reason I’ve said 2 – 4 slices of ham is because sometimes you get big big muffin pans, or just really small cuts of ham. If this is the case, overlap two slices of ham and push into the muffin hole to form the cup shape.
  4. Crumble a little feta into the bottom of the ham cup.
  5. Crack the egg straight into the ham cup and season with a little salt, pepper and Italian herbs, if using.
  6. Place the muffin pan into the oven and leave to bake for 10 – 15 minutes, depending on how hard or soft you like your eggs.
  7. Once it’s done, take out the muffin pan and slide a knife around the edges to pop out the delicious little egg and ham cups. Sprinkle some Cheddar cheese on top for that awesome ‘two cheese’ combo effect.

Roast Pumpkin Mash With Bacon & Coconut Cream

Roast Pumpkin Mash With Bacon & Coconut Cream

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Roast Pumpkin Mash With Bacon & Coconut Cream

  • Author: Loose It – Volume 19

Scale

Ingredients

  • 1kg Pumpkin, peeled and cubed
  • 1 x 165ml tin coconut cream
  • Himalayan salt and pepper
  • 100g streaky bacon
  • 1 tbsp. Xylitol
  • 1 tsp. ground cinnamon
  • 5g spring onion, finely sliced, to serve.

Instructions

  1. 1. Preheat the oven to 180°C. Place the pumpkin in a roasting dish, add the coconut cream and season well. Roast for 30 minutes or until the pumpkin is soft, then blitz until smooth using an immersion blender.
  2. 2. Heat a pan, toss in the bacon and cook until crispy. Add the xylitol, sauté for another minute and sprinkle with cinnamon.
  3. 3. To serve: Serve mash hot, topped with bacon and sprinkled with spring onion.


Nutrition

  • Serving Size: 4
Italian Style Baked Pork Meatballs

Italian Style Baked Pork Meatballs

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Italian Style Baked Pork Meatballs

  • Author: Loose it! Vol 13. May 2016

Scale

Ingredients

Ingredients

For the tomato sauce

  • 2 x 400g tins chopped tomatoes
  • ½ cup homemade chicken stock
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tbsp xylitol
  • 3 tbsp extra virgin olive oil
  • Himalayan salt and black pepper

For the meatballs

  • 700g pork mince
  • 1 clove garlic, crushed
  • 1 shallot or small onion, chopped
  • 10g fresh basil, finely chopped
  • 25g pine nuts, roughly chopped
  • 50g mozzarella cheese, grated.
  • Coconut oil or pork lard, for frying
  • 50g parmesan cheese, grated
  • Fresh basil, to garnish

Instructions

Instructions

1. For the tomato sauce

  1. Place all the ingredients in a pot, bring to a simmer and cook for 10-12 minutes. Adjust the seasoning. Using a stick blender, blitz the sauce until fairly (but not completely) smooth. Pour into the base of a shallow, medium-size oven-proof dish.
  2. 2. Preheat the oven to 180°C.

3. For the meatballs

  1. Place all the ingredients for the meatballs in a large bowl, season well and stir to combine. Roll the mixture into 8 meatballs.
  2. 4. Heat the coconut oil or lard in a frying pan, add the meatballs in batches and fry until golden on all sides. Then remove and drain on paper towel.
  3. 5. Top the tomato sauce with the browned meatballs, sprinkle with parmesan cheese and bake for 25-30 minutes or until the sauce is bubbling and the cheese has melted.

6. To serve

  1. Serve hot, garnished with fresh basil.


Nutrition

  • Serving Size: 4
Marinated Pork Chops With Basil Pesto

Marinated Pork Chops With Basil Pesto

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Marinated Pork Chops With Basil Pesto

  • Author: Loose it! Vol 13. May 2016

Scale

Ingredients

  • 4 thick-cut pork loin chops, on the bone
  • Coconut oil or pork lard, for frying
  • 300g fine green beans, blanched
  • 300g vine tomatoes, pan-fried
  • 125g basil pesto, to serve
  • Fresh herbs, to garnish

For the marinade

  • Juice of 2 lemons
  • 2 tbsp. extra virgin olive oil
  • 2 cloves garlic, crushed
  • 5g flat-leaf parsley, chopped
  • 2 tsp Himalayan salt flakes
  • 2 tsp cracked black pepper

Instructions

  1. 1. Place the pork chops in a shallow bowl. Wish together all the marinade ingredients, pour over the chops and allow to stand for 10 minutes.
  2. 2. Heat the coconut oil or lard in a pan and fry die chops on both sides, in batches of 2, until cooked through and golden.

3. To assemble

  1. Arrange the beans and tomatoes on a platter, top with cooked pork chops and drizzle with pan juices.

4. To serve

  1. Place a dollop of basil pesto on each pork chop and garnish with fresh herbs.


Nutrition

  • Serving Size: 4
Cauli Rice

Cauli Rice

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Cauli Rice


Description

Just like mashed potato. Rice is one of those side dishes that very few people are able to go without. Cauli-Rice is a non-grain you can eat as much as you like with no shame!


Scale

Ingredients

  • 1 packet Cauli-Rice
  • 1 onion
  • 100g butter or coconut oil
  • Salted water

Instructions

  1. 1. Melt the cutter or coconut oil in a heavy based frying pan and sauté the onion until soft.
  2. 2. Add the cauliflower and mix through the onion and butter. Leave the heat on low or medium and place the lid on top of the pan.
  3. 3. Leave to cook for five to eight minutes and either set aside or serve immediately.

Notes

  • just like normal rice, you can add just about anything to cauli-rice. You just need to adjust the water content if you are reading off a rice recipe as the cauli-rice requires no water to cook. It also doesn’t holds its texture very well over long cooking periods so things like paella or risotto will need the rice added at the end rather than at the beginning.

Nutrition

  • Serving Size: 6
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