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It’s not often that we cook a big cut of meat at home—it’s kind of intimidating, no? But Torie Borrelli’s new The Mexican Keto Cookbook includes a cast-iron pork chop with cacao-spiced rub that’s too good to resist…not to mention a breeze to make.
“The trick to these chops is that they are salted 45 minutes before cooking and they are at room temperature before throwing them on a hot, sizzling cast-iron skillet,” Borrelli writes. “Small tricks can really change texture. It’s the difference between having a tough piece of meat versus one that melts in your mouth with smooth but crispy fat near the bone.”
Meanwhile, the spicy rub is easy to whip up and you’ll definitely have some left over that you can save for whatever protein you make next. (It’s versatile like that.)
Serve this with a simple green salad and admire your work. Oh, and did we mention it’s keto-friendly? We’ll let that sink in.
Reprinted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Photographs copyright © 2019 by Eric Wolfinger. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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