This plate delivers big, bold flavors—proof that following a keto diet doesn’t mean breaking up with comfort food.
Makes 4 servings
Grilled pork chop:
- 1 pound pork chops
- 2 tablespoons oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rub pork chops with oil and seasonings. Marinate for 1 hour in the refrigerator. Grill on both sides until internal temperature of 145 degrees.
Barbecue-spiced green beans:
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground allspice
- Pinch ground cinnamon
- 2-1/2 teaspoons oil, divided
- 1 pound green beans, trimmed
In a small bowl, combine all spices for the barbecue rub; set aside. Heat a large skillet over medium-high until hot. Add 2 teaspoons oil and green beans. Cook, stirring just once or twice, until the edges pick up some char, about 3 minutes.
Lower heat to medium. Sprinkle the barbecue spice blend over the beans and drizzle with the remaining 1/2 teaspoon oil. Toss to coat and cook 2–4 more minutes, until beans are tender and crisp.
Grilled zucchini squash:
- 1 pound zucchini, sliced into 1/2-inch thick rounds or planks
- 1 tablespoon oil
- 1/4 teaspoon salt
- Pinch of black pepper
Coat zucchini with oil and season with salt and pepper. Grill over medium-high heat for about 2-4 minutes on each side until tender and charred.
Steamed cauliflower:
- 1 pound cauliflower, cut into florets
- Salt to taste
- Black pepper to taste
Place cauliflower in a steamer basket over simmering water. Cover and cook for 5-8 minutes until tender. Season with salt and pepper if needed.