Zesty skillet pork chops (Keto)

 

Makes 4 servings

• 1 teaspoon chili powder
• ½ teaspoon alt, divided
• 4 lean boneless pork chops (about 1¼ pounds), well trimmed
• 2 cups diced tomatoes
• 1 cup chooped green, red or yellow bell pepper
• ¾ cup thinly sliced celery
• ½ cup chopped onion
• 1 teaspoon dried thyme
• 1 tablespoon hot pepper sauce
• 2 tablespoons finely chopped fresh parsley

1. Rub chili powder and ¼ teaspoon salt evenly over one side of pork chops.
2. Combine tomatoes, bell pepper, celry, onion, thyme and hot pepper sauce in medium bowl ; mix well.
3. Spray large nonstick skillet with nonstick cooking spray ; heat over medium-high heat.
4. Add pork, seasoned side down ; cook 1 minute.
5. Turn pork, top with tomato mixture ; bring to a boil.
6. Reduce heat to low, cover ; cook 25 minutes or until pork is tender and tomato mixture has thickened.
7. Transfer pork to serving plates.
8. Bring tomato mixture to a boil over high heat ; cook 2 minutes or until most liquid has evaporated.
9. Remove from heat ; stir in parsley and remaining ¼ teaspoon salt.
10. Spoon sauce over pork.

Per serving

• 172 calories
• 7 g total fat
• 9g carbs
• 6g net carbs
• 3g dietary fiber
• 20g protein

BON APPÉTIT