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Dominican-Style Pork Chops

Created by
  Published on August 16th, 2022
  Reading time: 2 minutes
  Last modified April 13th, 2023
Dominican-style pork chops
ChefRhonda PlataDifficultyBeginnerRating0.0
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Pork chops are a classic dish, and totally keto, but they risk being boring. These pork chops are flavored with lime juice, oregano, and garlic, and surrounded with onions, peppers, and olives, making them anything but bland slabs of meat. Serve with a creamy cucumber salad or celery root fries.

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Nutrition Facts

Servings 4

9g
Net Carbs

Amount Per Serving
Calories 271
% Daily Value *
Total Fat 15g24%
Total Carbohydrate 11g4%
Dietary Fiber 2g8%
Sugars 4g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 lb pork chop(boneless)
 2 tbsp lime juice
 ½ tsp sea salt
 ½ tsp oregano
 4 garlic cloves(minced)
 1 tbsp extra virgin olive oil(divided)
 1 red bell pepper(medium, sliced)
 1 yellow bell pepper(medium, sliced)
 1 yellow onion(small, sliced)
 ¼ cup green olives(pitted, with brine)
 ¼ cup tomato sauce
 2 tbsp cilantro(chopped, optional)

Directions

1

In a bowl, mix the pork chops, lime juice, sea salt, oregano, and garlic. Set aside.

2

Heat half of the oil in a large pan over medium-high heat. Once the pan is hot, add the pork chops and cook for three to five minutes per side, or until the pork is cooked through. This timing will depend on the thickness of your pork chop. Remove from pan.

3

Heat half of the oil in a large pan over medium-high heat. Once the pan is hot, add the pork chops and cook for three to five minutes per side, or until the pork is cooked through. This timing will depend on the thickness of your pork chop. Remove from pan.

4

Add the remaining oil to the pan and reduce the heat to medium-low. Add the peppers, onion, olives, and tomato sauce. Cook for 20 minutes or until the peppers are softened.

5

Add the pork chops back in and toss to warm through. Top with cilantro. Divide evenly between plates and enjoy!

Ingredients

Ingredients

 1 lb pork chop(boneless)
 2 tbsp lime juice
 ½ tsp sea salt
 ½ tsp oregano
 4 garlic cloves(minced)
 1 tbsp extra virgin olive oil(divided)
 1 red bell pepper(medium, sliced)
 1 yellow bell pepper(medium, sliced)
 1 yellow onion(small, sliced)
 ¼ cup green olives(pitted, with brine)
 ¼ cup tomato sauce
 2 tbsp cilantro(chopped, optional)

Directions

Directions

1

In a bowl, mix the pork chops, lime juice, sea salt, oregano, and garlic. Set aside.

2

Heat half of the oil in a large pan over medium-high heat. Once the pan is hot, add the pork chops and cook for three to five minutes per side, or until the pork is cooked through. This timing will depend on the thickness of your pork chop. Remove from pan.

3

Heat half of the oil in a large pan over medium-high heat. Once the pan is hot, add the pork chops and cook for three to five minutes per side, or until the pork is cooked through. This timing will depend on the thickness of your pork chop. Remove from pan.

4

Add the remaining oil to the pan and reduce the heat to medium-low. Add the peppers, onion, olives, and tomato sauce. Cook for 20 minutes or until the peppers are softened.

5

Add the pork chops back in and toss to warm through. Top with cilantro. Divide evenly between plates and enjoy!

Dominican-Style Pork Chops
I am a Nurse, wife, and mom. I have spent over 20 years in Healthcare and always took care of everyone else. Finally, after years of yo-yo dieting and failed New Years' resolutions, and complete desperation, I found something that Finally worked for me. I have been doing this Keto/Low carb lifestyle for over 3 years and have lost over 100lbs. My goal was to bring this lifestyle to my family and we went from couch potatoes to our 1st 5k and have lost over 300 lbs. We still have a long way to reach our goals, but we strive to be better every day. I enjoy helping women bring this Keto/Low carb lifestyle to the family.

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