Linda, I'm back in the kitchen!
And today, I’m excited to share a brand new recipe with you...
Lip-smackin’ pork chops — Gundry-style, of course.
(By the way, if you don’t eat meat, no problem! Simply swap the
chops for portobello mushrooms and you’re off to the races.)
This recipe happens to be a personal favorite from my upcoming
book — Unlocking the Keto Code — coming out on March 8th. It’s
nutritious, filling, and full of flavor. Perfect for any night of the week!
This mouthwatering keto dish is quick and easy to cook...
It makes for a STUNNING main dish (and goes with a ton of tasty sides)...
And it’s bursting with delicious flavor I think you’ll love.
Here’s how to make it:
Ingredients (Serves 4):
-) 4 bone-in pasture-raised or humanely raised pork chops*
-) 1/2 tsp iodized sea salt, plus more as needed
-) 4 Tbsp olive oil
-) 1 fennel bulb (thinly sliced)
-) 3 garlic cloves (minced)
-) 2 Tbsp fresh parsley (minced)
-) Zest of 1 orange
-) 1/2 tsp fennel seeds
-) 1 cup dry red wine (like merlot, syrah, or malbec)*
*If you’re vegetarian/vegan or don’t eat pork, simply swap the pork chops for portobello mushroom caps. Also, if you prefer to skip the wine, go ahead and use pasture-raised beef broth or mushroom broth instead.
Cooking instructions:
1. First, season both sides of your pork chops with the salt and set them aside (you can skip this step if you’re using portobellos).
2. Next, put 2 tablespoons of olive oil in a large pan over medium-high heat. While the oil heats up, use a paper towel to pat the pork chops dry on each side — then sear them until they’re golden brown (this should take around 2 to 3 minutes per side). When you’re happy with the pork chops, remove them from the pan and set aside. (If you’re using portobellos, simply sear them until they’re crisp on both sides.)
3. Pour the remaining 2 tablespoons of olive oil into the pan — and once it’s hot, add your sliced fennel and cook for 2 to 3 minutes, until it begins to wilt.
4. Next, add the garlic, parsley, orange zest, and fennel seeds. Cook for 2 to 3 minutes, until the sliced fennel is tender and the mixture is fragrant.
5. Return the pork chops to your pan and add 3/4 cup wine, reducing the heat to low. Simmer everything, turning the chops from time to time to ensure even cooking and coating with the wine. Keep simmering until the wine has almost completely evaporated and the pork has reached 145F at its thickest part (or until the mushrooms are tender). Then, remove them from the pan and set them aside.
6. Add the remaining 1/4 cup red wine to your pan, and let it cook down and reduce until it becomes syrupy.
7. Lastly, pour the wine-fennel mixture over the pork or mushrooms and serve immediately.
Bon appétit! ?
-) 4 bone-in pasture-raised or humanely raised pork chops*
-) 1/2 tsp iodized sea salt, plus more as needed
-) 4 Tbsp olive oil
-) 1 fennel bulb (thinly sliced)
-) 3 garlic cloves (minced)
-) 2 Tbsp fresh parsley (minced)
-) Zest of 1 orange
-) 1/2 tsp fennel seeds
-) 1 cup dry red wine (like merlot, syrah, or malbec)*
*If you’re vegetarian/vegan or don’t eat pork, simply swap the pork chops for portobello mushroom caps. Also, if you prefer to skip the wine, go ahead and use pasture-raised beef broth or mushroom broth instead.
Cooking instructions:
1. First, season both sides of your pork chops with the salt and set them aside (you can skip this step if you’re using portobellos).
2. Next, put 2 tablespoons of olive oil in a large pan over medium-high heat. While the oil heats up, use a paper towel to pat the pork chops dry on each side — then sear them until they’re golden brown (this should take around 2 to 3 minutes per side). When you’re happy with the pork chops, remove them from the pan and set aside. (If you’re using portobellos, simply sear them until they’re crisp on both sides.)
3. Pour the remaining 2 tablespoons of olive oil into the pan — and once it’s hot, add your sliced fennel and cook for 2 to 3 minutes, until it begins to wilt.
4. Next, add the garlic, parsley, orange zest, and fennel seeds. Cook for 2 to 3 minutes, until the sliced fennel is tender and the mixture is fragrant.
5. Return the pork chops to your pan and add 3/4 cup wine, reducing the heat to low. Simmer everything, turning the chops from time to time to ensure even cooking and coating with the wine. Keep simmering until the wine has almost completely evaporated and the pork has reached 145F at its thickest part (or until the mushrooms are tender). Then, remove them from the pan and set them aside.
6. Add the remaining 1/4 cup red wine to your pan, and let it cook down and reduce until it becomes syrupy.
7. Lastly, pour the wine-fennel mixture over the pork or mushrooms and serve immediately.
Bon appétit! ?
This slimming keto recipe has a delicious blend of proteins, greens, and healthy fats to keep you feeling full — while also helping you stay on top of your health goals.
Plus, it makes for great leftovers in your fridge, too! (Personally, I love eating this over a salad with avocado the next day.)
So why not give it a try this week?
Speaking from experience, I’m willing to bet...
These tasty pork chops will become a big time favorite for you and your loved ones — for many years to come.
Looking out for you,
Steven Gundry, MD
P.S. As I mentioned earlier, Linda...
My brand new book will be hitting stores on March 8th.
It’s called Unlocking the Keto Code, and it’s specifically designed to walk you through my revolutionary take on this popular diet (debunking many common myths along the way).
This way, you can reap all the health-boosting rewards of ketosis — like weight loss, energy, and longevity — without the deprivation.
Like I said, the book comes out on March 8th — but it’s officially available for pre-order now.
And as a special bonus, anyone who pre-orders Unlocking the Keto Code will also get FREE “bonus goodies” —
Including your choice of my bestselling books, The Plant Paradox or The Energy Paradox...
Plus, a digital recipe guide to help you put the principles behind Unlocking the Keto Code into practice.
Getting your free “bonus goodies” is easy! Simply go to my personal
site — DrGundry.com — and fill out the short form on the homepage.
So if you’d like to pre-order the book or simply learn more about what’s inside...
Click HERE to scoop your copy of my latest book: Unlocking the Keto Code (w/ bonus goodies included)