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Dijon and Dill Pork Chops, Lime Roasted Brussels Sprouts, and Salty Kohlrabi, Turnip, and Apple Slaw

Dijon and Dill Pork Chops:


  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon butter

  • 4 bone-in pork chops, 1-inch

  • 1/2 cup finely chopped shallots

  • 3/4 cup dry white wine (substitute apple cider vinegar to maintain keto)

  • 3/4 cup reduced-sodium chicken broth

  • 1/2 cup heavy cream

  • 3+ tablespoons Dijon Mustard (to taste)

  • 1-2 tablespoons fresh minced dill weed (to taste)


  1. As far in advance of cooking, preferably 24 hours, season pork chops liberally with salt and pepper on both sides.

  2. Heat 12-inch skillet over medium-high; add oil and butter once hot, wait for butter to stop bubbling, and then add pork chops to pan. Cook chops 3-4 minutes on each side until browned to your liking. Remove chops from skillet and place under tin foil to keep hot.

  3. Add shallots to pan and cook until softened, about 1 minute. Add wine (or vinegar) and bring to a boil, scraping any browned bits from the pan. Stir in the chicken broth. Return chops to the pan and bring the sauce to a simmer. Reduce heat; cover and cook 12-15 minutes or until cooked through (145°F).

  4. Remove chops from skillet and keep hot under tin foil. Return sauce to a boil until reduced by half, about 2-4 minutes. Add cream and cook over medium-high heat until sauce begins to thicken, about 3-4 minutes longer. Remove from heat and stir in mustard and dill. Desired consistency will thickly cover back of spoon without running off. Drizzle sauce over pork chops and serve.

Lime Roasted Brussels Sprouts:


  • 20-25 nicely sized Brussels sprouts

  • 2 tablespoon extra virgin olive oil

  • 1/2 - 1 tbsp salt (to taste)

  • Juice of 1 lime


  1. Trim ends of Brussels sprouts, remove outer leaves that fall off easily. Half or quarter, depending on size.

  2. Place trimmed and cut sprouts in bowl. Add oil, lime juice, and salt. Stir to cover all sprouts evenly.

  3. Spread sprouts across parchment paper on baking sheet. Place cut sides down.

  4. Bake 20 min at 350F.

  5. Serve immediately

Salty Kohlrabi, Turnip, and Apple Slaw:


  • 1 bulb kohlrabi

  • 1 purple top turnip

  • 1-2 granny smith apples (skip to maintain keto)

  • 1/3 cup shredded red/purple cabbage (I didn't use in the image above but thought it would add the perfect accent of color!)

  • 1 tbsp lemon juice (to keep apples from browning)

  • 2-3 tbsp apple cider vinegar (to taste)

  • 1-2 tbsp Dijon mustard (to taste)

  • 1-2 tbsp salt (to taste)

  • Fresh ground pepper


  1. Peel and cut kohlrabi, turnip, and apples to 1/8" matchsticks. Add to mixing bowl with shredded cabbage.

  2. Add lemon juice, vinegar, Dijon mustard, and salt. Stir carefully not to damage matchsticks.

  3. Add pepper and additional liquids or salt to desired taste.

  4. Cover and refrigerate until ready to serve.

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