These fantastic Keto Pork Chops al Pastor are the perfect addition to your summer grilling menu! Richly flavored marinated pork chops are flame grilled and topped with an “al Pastor” butter that is loaded with fresh herbs, red onion, and a smidge of chopped pineapple for authenticity!
Before you start freaking out or hit send on that email informing me that pineapple “isn’t keto” and how dare I call this recipe keto friendly when there is fruit in it, please bear in mind that the small amount of pineapple in this recipe will contribute only a single gram of carbs per serving, aaaaand it’s totally worth it.
Despite what you may have heard, no list of “non-keto” foods will automatically kick you out of ketosis, unless you eat too much of them and go over your 20g net carb budget per day. And the flip side is, there are very few “free” keto foods either – even foods labelled “keto friendly” will derail you if you eat more than 20g net carbs per day. As long as you’re tracking and counting all of the carbs you’re eating, and you keep them under 20g net, you’ll do just fine unless you have some severe metabolic issues.
Now that we’ve gotten that out of the way, read on about how amazing these Keto Pork Chops al Pastor are and I guarantee you’ll want to make them ASAP!
First let me explain the recipe name, for those of you who aren’t familiar with the term “al Pastor.” When we were living in Belize there was a taco truck near our house and they had the most amazing Tacos al Pastor! Mexican in origin, the term “al Pastor” refers to a dish containing pork that has been marinated in a spicy paste of chilis, pineapple, onions, herbs, and lime juice among other things.
The meat is then grilled on a spit along with some pineapple and onion, then it’s shaved or chopped and served in a corn tortilla, usually with a squeeze of lime, and some chopped onion, pineapple, and cilantro for garnish. They are, UH-MAZING.
I wanted to make a low carb friendly version of the pork in the al pastor style that could be recreated at home, and I think this Keto Pork Chops al Pastor recipe is a scrumptious ode to the original!
My version starts with an easy spicy marinade on the pork chops that can be left on for just a couple of hours, or overnight to get the most intense flavor.
Then you grill (or pan fry if you don’t have a grill) your pork chops over direct heat. Be sure to get a nice sear on them, and don’t overcook them – you want your pork chops tender and juicy!
These Keto Pork Chops al Pastor are delicious and loaded with flavor even without the finishing butter…
That “al Pastor” butter is really where the magic happens! It’s tangy and slightly sweet, with a punch of freshness from the cilantro and red onion – and it tastes incredible on not just these pork chops, but also chicken, fish, or shrimp!
Pretty much ERRY-THANG will taste amazing with this stuff on it. Make extra to keep some handy in the fridge, and my friends your summer BBQ game just got taken to the next level. Welcome to the big leagues.
That velvety cloak of butter melts into the chops, revealing little jewels of purple onion, fresh green cilantro, and bright yellow pineapple on top. It’s a feast for your taste buds, but also your eyes!
These Keto Pork Chops al Pastor are soooo easy to make, but have a gorgeous presentation that will absolutely wow your friends at your next summer party! Be prepared for all of your guests to oooh and ahhh and say things like “This is keto?” to which you can reply “I know, right? Sigh… Dieting is hard.”
If you’re planning on having some friends over this weekend to show off your mad grilling skills, these Keto Pork Chops al Pastor would go perfectly with my Easy Keto Broccoli Slaw, Keto Strawberry Jello Salad, and a butter-slathered Keto Cheesy Herb Muffin! ?
- 4 pork chops (about 6 ounces each)
- 2 tablespoons canned chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 teaspoon dried oregano leaves
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1/2 cup salted butter (1 stick), softened
- 1/4 cup chopped fresh pineapple
- 2 tablespoons minced red onion
- 1 teaspoon minced fresh garlic
- 1 tablespoon minced fresh cilantro
- 1 tablespoon lime zest
- 1 tablespoon granulated erythritol sweetener (optional)
- Combine the chipotle peppers, cumin, cloves, oregano, salt, vinegar and oil in a small blender cup and blend until smooth.
- Coat the pork chops in the marinade.
- Cover and marinate in the refrigerator for at least 2 hours, or overnight.
- Remove the pork chops from the refrigerator 30 minutes before ready to grill.
- Prepare and preheat the grill to about 400 degrees Fahrenheit.
- Grill the pork chops over direct heat for about 3 minutes per side, or until a thermometer inserted in the thickest part reads 145 degrees.
- Remove to a clean platter and top each pork chop with 2 tablespoons of the butter mixture.
- Serve warm.
- Combine all of the butter ingredients in a medium bowl and blend with a fork or spatula until fully mixed.
- Store leftover butter in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- If frozen, thaw for 30 minutes before using.
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