Keto Pork Chops & Veggies Sheet Pan
Ingredients
- 16 ounce boneless pork chops
- 4 tablespoon dijon mustard
- 6 tablespoon olive oil divided
- 2 teaspoon fresh garlic minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 medium lemon zest + (juice for salad)
- Salt and pepper to taste
- 8 ounce cremini mushrooms
- 8 ounce cherry tomatoes
- 1 medium red onion
- 8 ounce spring mix
- 2 tablespoon olive oil
Instructions
- Measure out and prepare all the ingredients. Preheat oven to 425F.
- Line a baking sheet with parchment paper.
- Put the pork chops, mushrooms, cherry tomatoes, and red onion on top of the parchment paper lined baking sheet. Slice a lemon and add lemon slices. Season with salt and pepper to taste.
- In a glass bowl, add olive oil, dijon mustard, minced garlic, rosemary, thyme, and lemon zest. Stir this together well.
- Using a brush, brush this mixture on top of the pork chops (both sides) and sprinkle the rest of the vegetables with this.
- Bake this in the oven for 40 minutes or until pork chops are 165F internal temperature.
- Mix lemon juice with olive oil (+ any pan drippings).
- Toss the spring mix with the lemon juice and olive oil.
- Serve the pork chops and veggies with the side of spring mix. Enjoy!
Notes
This makes a total of 4 servings of Keto Pork Chops & Veggies Sheet Pan. Each serving comes out to be 570 calories, 43.5g fat, 9.6g net carbs, and 34.7g protein.
Nutrition
Calories: 570kcalFat: 43.5g