Pork chops are a perfect staple for me and my keto lifestyle. They are extremely adaptable to be cooked in so many ways. Grilled, fried or in the oven. This rarebit pork chop recipe has them done in the oven and covered in a wonderful cheese cream sauce to help make it even more delicious.
I made this with some extra special pork chops too. Free range pork chops from Headbangers Sausage Company. I love the taste of their bacon so I wanted to try the pork chops and wasn’t disappointed at all. Deliciously thick chops.
This recipe is not only tasty but can be made and cooked within 30 minutes so as well as a great Sunday dinner idea it is also good for making quickly during a busy week. And there are only 4 ingredients too. No need to go armed with big shopping list for anything special or numerous.
2 Pork Chops
60g grated cheddar cheese
2 tsp wholegrain mustard
1 tbsp extra thick double cream
Warm up oven to 180C/Gas mark 6.
Bake the chops for 15 minutes in a shallow baking tray or dish. Do for a bit longer for thick chops or for personal taste.
Whilst the chops bake, make a mixture with the cheese, mustard and cream.
Take the chops out of the oven and spread the mixture over the top of the pork chops.
Place back in the oven for a further 5 minutes until the cheese is nicely bubbling and melted.
Serve hot with greens. I have served here today with keto friendly sweetheart cabbage and mushrooms fried in butter. Of course, for those not on keto can serve with potatoes or the veg variety you love with pork.
If you like this rarebit topping you will find it goes great when on salmon cooked in the same way.