Recipe: (Keto) Garlic Butter Pork Chops

Recently I was out of town and my dog sitter was here and had some ingredients from one of those meal-delivery companies in the fridge that she forgot to take with her. She told me to just keep them and enjoy. But I had no instructions - just a bag of ingredients - so let's figure it out!!! 

I had pork chops, Swiss chard, grape tomatoes, garlic, butter, pine nuts and Parmesan cheese. So what should I make - I just thought well - let's put it all together and figure it out. I was hungry and didn't want to monkey around for a long time either - so here we go!

I seared the chop first and then added in the garlic, butter and shallot - getting those flavors in right off the bat - giving them time to dig into the pork chop like I was going to. Then you finish with the chard and tomatoes - they just need a couple of minutes to soften.

If you don't have - or are afraid of Swiss chard (haha) - you can use spinach or kale too. I like Swiss chard though - you just tear the leaves off the tough stem and add them in. Spinach wilts really quickly and almost disintegrates - whereas chard holds up a little more.

This pork chop came out extremely juicy and delicious - and you'll notice that PERFECT blush of pink! I'm pretty good with cooking pork but I still always grab the thermometer and temp it to 145. I'll actually take it off at 140 - because it will continue to cook a bit.

Yield: 2

Garlic Butter Pork Chops (Keto!)

Pork chops are one of my favorites - the bone-in chops are so juicy and flavorful! Then add garlic butter and some veggies - it's a perfect keto-friendly meal!
prep time: 5 minscook time: 10 minstotal time: 15 mins


  • olive oil
  • bone in pork chop
  • 6-8 Swiss chard leaves
  • 15 grape tomatoes, sliced in half
  • 2 cloves garlic
  • 1 shallot
  • 1 tbsp pine nuts
  • 2 tbsp butter
  • 1 tsp salt
  • 2 Tbsp shredded parmesan


  1. Heat pan to high - add olive oil
  2. Salt both sides of chop
  3. Sear chop on both sides for 2-3 min per side - temp meat - when its between 125-135
  4. Add butter then shallot & garlic - cook for 1-2 min
  5. Tear chard and add to pan along with tomatoes and pine nuts
  6. cook for 2 min until tomatoes are soft and chard wilted
  7. Serve pork chop with all veggies on top and light sprinkle with parmesan cheese

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