Grilled Keto Pork Chops With Salsa {Paleo & Whole30}
These Grilled Keto Pork Chops scream summer! The pork chops rest in a cilantro-lime marinade, are grilled to perfection, then served with super fresh pineapple salsa or tomato-avocado salsa for low-carb.
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.
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.
Notes
If you're not low-carb, feel free to add a chopped pineapple to the salsa
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 for up to 3 months. The salsa can be stored in the fridge for 5 to 6 days.