Keto Pork Chops With Roasted Broccoli and Fennel

Gather the ingredients. Heat the oven to 250 F and remove the pork chops from the refrigerator.

Sprinkle salt and pepper evenly onto a chopping board. Press each pork chop into the seasoning, flip them over, and press again. Add a little more salt and pepper if more is needed on the other side.

Heat a ridged grill pan over medium heat and add the olive oil and the butter. Once the butter is foaming, add the two pork chops and cook on one side for 7 minutes. Flip the chops over and cook a further 7 minutes. The fat on the chops should be nicely browned with good grill marks on the meat. When pressed in the center with a finger, the chops should be firm but not hard.

Remove the chops from the pan and keep the pan to one side, unwashed. Place the chops into an ovenproof dish, cover with foil, and put into the warm oven to rest.

Break the broccoli florets and break into small pieces. Put the pan back over medium heat, add the florets, and cook them for 3 minutes, shaking the pan from time to time. The florets should start to color. Remove from the pan and keep to one side.

Raise the heat under the pan slightly. Once hot, add the white wine to deglaze the pan and stir to scrape up any bits from cooking. Let the wine bubble to reduce to approximately one tablespoon.

Lower the heat back to medium and add the chicken stock. Let it simmer until reduced by half. Stir the cream into the sauce and add the fennel fronds. Cook for a few minutes more. Add the broccoli to the sauce and stir in the Parmesan cheese.

Remove the foil from the pork chops, pour the sauce and veggies over, and serve.