These whole30, paleo, and keto pork chops scream summer! The pork chops rest in a cilantro-lime marinade, are grilled to perfection, then served with super fresh pineapple or tomato-avocado salsa.
These Keto Pork Chops are one of my favorite summertime recipes! They're right up there with my Country Style Keto Ribs!
They're perfect this time of year when you can find sweet, fresh produce and grill outside. However, if you don't want to fire up the grill, you can just as easily cook them on the stove!
They rest in a flavorful cilantro-lime marinate, are grilled to perfection, then served with super fresh pineapple salsa or tomato-avocado salsa for lower-carb.
They're super easy to make and perfect for company!
The cilantro-lime marinade
For the marinade, combine avocado or olive oil, garlic, lime juice, lime zest, onion powder, cilantro, salt, and pepper.
Add the marinade to a baggie or bowl, add the pork chops, and toss to coat.
Cover or seal the baggie then place it in the fridge and allow it to marinate for at least 1 hour and up to 8 hours.
🍍Pineapple or 🍅 🥑 tomato-avocado salsa
While the pork chops are marinating, make the salsa. This is the same salsa I use for my Paleo Fish Tacos and Keto & Whole30 Fish Taco Bowls!
The salsa makes a lot, so many times I make fish tacos, then a few days later make these pork chops, using the leftover salsa.
For the pineapple salsa, combine a chopped and cored pineapple, cilantro, chopped tomatoes, lime juice, salt, red onion, and jalapeno (if using).
Cover and place in the fridge. Just before serving, add a chopped avocado that has been peeled and pitted. If you add the avocado sooner, it may turn brown and get mushy - which we definitely don't want!
For low-carb, either reduce or leave out the pineapple making it a tomato-avocado salsa. It will still have all the fantastic flavors but without the extra sweetness and carbs. I do this all the time and it's just as good!
How to pick a perfect pineapple and a perfect avocado
- To pick out a perfect pineapple, tug on one of the inner leaves. If it's ripe, the leaf should easily come out. If I'm buying a pineapple that I won't use for a few days, I try to find one with an inner leaf that comes out with a small amount of resistance. That way in a few days it will be perfect.
- To pick out a perfect avocado, look for one that is firm with a slight give. Also, look for avocados that still have the stem attached. If the stem is missing, it’s more likely the avocados have brown spots on the inside.
Cooking on the grill
To cook on a grill: Heat a grill over high/medium-high heat and seer for about 2 minutes per side.
Then, move them to an upper rack or a spot with indirect heat. Turn burners down to medium, close the lid, and allow to finish cooking - around 15 minutes or until internal temperature is 145 degrees. Allow to rest 5 to 10 minutes before serving.
Cooking indoors
To cook in the oven, preheat the oven to 350 degrees. Melt 2 Tbsp. of cooking fat over medium-high heat in a large, oven-proof skillet. Add the chops and seer for around 2-3 minutes per side.
Then, transfer skillet to preheated oven and roast until internal temperature reaches 145 degrees, 10-15 minutes, depending on thickness.
Then, serve with the fresh pineapple salsa and enjoy!!!
Looking for more pork recipes? This Grilled Pork Tenderloin from Healthy Seasonal Recipes looks delicious too!
If you’ve tried these pork chops or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Pork Chops With Salsa {Paleo & Whole30}
Ingredients
- 4 - 6 Bone-In Center Cut Pork Chops
- 2 Tbsp Cooking Fat Avocado Oil, Olive Oil, etc.. (only needed for indoor cooking)
Marinate:
- 1/2 C Extra Virgin Olive Oil or Avocado Oil
- 1 Clove Garlic minced
- 2 Tbsp Cilantro Chopped
- 1/4 tsp. Lime Zest
- 2 Medium Limes juiced
- 1/4 tsp. Onion Powder
- 1/4 tsp. Sea Salt
- Pepper to taste
Pineapple Salsa:
- 1 Medium Pineapple cored and diced
- 1/2 Cup Grape or Cherry Tomatoes chopped or halved
- 1/2 Bunch Cilantro chopped (around 1/2 Cup)
- 2 Tsp. Lime Juice
- 1 Avocado pitted and diced
- 1/2 Small Red Onion finely chopped, optional
- 1/4 Tsp. Sea Salt
- Pepper to taste
- 1 small Jalapeno pitted and chopped (optional)
Instructions
- Mix together all of the marinade ingredients in a large bowl or baggie. Add the pork chops and toss to coat. Cover the bowl or seal the baggie and place it in the fridge for at least 1 hour, up to 8 hours.
- Remove pork chops from marinade. Grilling Instructions: Heat a grill over high/medium-high heat and seer for about 2 minutes per side. Then, move pork chops to an upper rack or a spot with indirect heat. Turn burners down to medium, close the lid, and allow to finish cooking - around 15 minutes or until internal temperature is 145 degrees. Allow to rest 5 to 10 minutes. Serve with pineapple salsa.Oven Instructions: Preheat oven to 350 degrees. Melt 2 Tbsp. of cooking fat over medium-high heat in a large, oven-proof skillet. Add the pork chops and seer for around 2-3 minutes per side. Then, transfer skillet to preheated oven and roast until internal temperature reaches 145 degrees, 10-15 minutes, depending on thickness. Allow to rest 5 to 10 minutes. Serve with pineapple salsa.
Pineapple Or Tomato-Avocado Salsa:
- In a medium-sized bowl, combine all of the ingredients except the avocado. Cover and place in the fridge until ready to use. Add the avocado just before serving. Reduce or omit the pineapple for Keto or low-carb making it a tomato-avocado salsa.
Notes
- For low-carb, omit the pineapple making it a tomato-avocado salsa instead. This makes the nutrition facts as follows: Calories: 504 Carbs: 7 Fiber: 3 Fat: 40 Net Carbs: 4
- To pick out a perfect pineapple, tug on one of the inner leaves. If it's ripe, the leaf should easily come out. If I'm buying a pineapple that I won't use for a few days, I try to find one with an inner leaf that comes out with a small amount of resistance. That way in a few days it will be perfect.
- To pick out a perfect avocado, look for one that is firm with a slight give. Also, look for avocados that still have the stem attached. If the stem is missing, it’s more likely the avocados have brown spots on the inside.
- Leftovers can be stored in the fridge for 2 - 3 days or frozen up to 3 months. The salsa can be stored in the fridge for 5 to 6 days.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Cassidy...
I was just thinking about pineapple salsa the other day (crazy)! I love how you added it to pork and I love how it's so chunky. That's how I like my salsa!! What a lovely dish - bursting with flavors. 🙂
Have a great weekend.
Hugs,
--Amber
Love the pineapple, so vibrant and fresh, yummo!
ooh that pineapple salsa sounds fabulous! so fresh! yum!