One of the beautiful things of a keto lifestyle is MEAT! CHEESE! EGGS! MEAT! Tonight, I decided I’m going to share one of my favorite go-to recipes for what we call ‘Friday Night Date Night’ at House of Hobbit and The Lady. We used to do ‘date night’ every Friday night differently. Before we got into being more healthy and low carb, date night meant running the next town over (about 20 minutes or so in this area) for some Chinese take-out. I do miss those styrofoam plates of General Tao Chicken, pork fried rice, dripping spareribs, a mound of crab rangoons (I’m working on that one, btw), and greasy chicken fingers. On the alternating weeks, it was off to the local amazing corner general store for the best pizza ever, a pastrami sub, or breaded and fried haddock sandwich that was so big you couldn’t fit it in your mouth for the first bite, followed up with a slab of pie or oatmeal cookies as big as your head.
Sadly, yet not that sadly, those days are behind us, but this didn’t kill date night. We adapt. So tonight I’m going to share one of my adaptations. I do Friday Night Date Night meals, the Lady does all the meals during the week and I think it’s only fair she gets a break too. So, how about some oven-fried stuffed pork chops with broccoli quiche?
For the pork chops (makes 2 servings):
2 4-5oz pork chops of your choice
2 tbsp feta cheese
1/4 cup chopped spinach
2oz shredded cheddar cheese
1/4 cup pork rinds (ground)
1 egg, whisked
Mix the feta, cheddar and spinach together in a bowl, then stuff into the cavity in the chops.
Take a toothpick and ‘sew’ the opening closed.
Dredge the chops in the egg, covering all sides, press into the pork rinds, also covering all sides. Place in baking pan lined with parchment, silicon mat or lightly greased. Set aside while making the quiche. Sorry, no pics of this step, hard to balance blogging and date night, and The Lady must be kept happy and not waiting!!
Quiche (makes two servings):
1/4 cup broccoli (or cauliflower if you choose) cooked and diced
1/4 cup, sliced mushrooms (optional)
2 tbsp Onion
2 tbsp diced peppers
2 Tbsp pork rinds (or coconut flour)
0.25 oz Cheese – Mozzarella
2 Large Egg
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper flakes
Cook up the onions, peppers and mushrooms in a pan until mushrooms are soft.
Remove, then stir into the broccoli. Whip the eggs up, then add the pork rinds, onion powder, garlic powder, cheese, and pepper flakes. Stir until combined.
Split the veggie mix between two small spring pans (or ramekins, muffin tins or put it all in small baking dish). Pour egg mixture over veggies, then give one or two stirs to combine.
Put both the chops and the quiche in the oven on the top rack. Bake for 15-20 minutes or until the chops start to brown and the quiche browns around the edges.
Remove from oven and let rest for 5 minutes. Plate up and serve!
Enjoy date night, I know we will 🙂
Nutrition info (1 5oz stuffed pork loin chop): Calories: 380, Fat: 23g, Protein: 42, Carbs: 2, Fiber: 1, Net Carbs: 1
Nutrition info (1 serving of quiche with rinds and mushrooms): Calories: 156, Fat: 9g, Protein: 13.1, Carbs: 3.3g, Fiber: 1g, Net carbs: 2.3g
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!