Buffalo Pork Chop Strips and Keto Coleslaw

I am finally able to cook after a month convalescing and not cooking or eating well so I jumped back into Keto this week. For the meal after work, I made Buffalo style pork chop strips and some keto-friendly coleslaw. I also made some green beans for anyone who wanted some carbs just to make sure that everyone was happy.

I originally planned to have Buffalo-style chicken breasts cut into strips since my family loves those. Then, I thought, “We have pork chops in the fridge, I could use those instead.” I decided to go with it for something different and they were great!

Pork Strips

Ingredients:

• 6-8 thin Boneless Pork Chops
• Peanut Oil
• Blackened Seasoning (Link here, also on my site but you can use store-bought if you are in a hurry)
• Frank’s RedHot Sauce (The original way to make Buffalo Wings)
• 1/2 stick Butter (Real butter, not margarine)
• Celery Salt (To taste but 1/4 tsp is a good starting point)

Method:

• Start heating your peanut oil to around 375 degrees ( I like to start with this step before anything else. It helps me to have that going while I do the rest of the prep)
• Melt the butter and mix with Frank’s RedHot and celery salt (I do it in cast iron on the stovetop but a microwave should work… I won’t tell anyone)
• Trim any excess fat or gristle from the pork chops
• Cut the chops into strips about 1/4 inch wide
• Coat strips liberally with blackened seasoning

 

• Gently lower the strips into the oil individually, making sure they don’t stick to each other

 

• Cook the pork until it reaches the desired doneness (This takes less time than one thinks, like 3-4 minutes typically)
• Remove the strips and let them drain for around 30 seconds
• Toss them in the sauce to coat them, then remove to plate

Keto-Friendly Coleslaw

Ingredients:

• 1 head Red Cabbage
• 1 head Green Cabbage
• 3-4 Green Onions
• 2 Stalks Celery

 

• 3-4 cloves Fresh Garlic
• 18 oz. Duke’s Mayonnaise
• 8 oz. Cream Cheese
• 2-3 T Colman’s English Mustard or Dijon Mustard

• 1 T Balsamic Vinegar
• 6-8 strips Thick-Cut Bacon
• 1 cup Sharp Cheddar Cheese
• Black Pepper (To taste)

Method:

• Fry bacon until crispy and then crumble or chop into small pieces (reserving the drippings)
• Mix mayonnaise, cream cheese, mustard, balsamic vinegar and 1-2 T bacon grease
• Add black pepper to wet ingredients
• Grate cheddar cheese
• Cut both types of cabbage into fine, coleslaw type shreds
• Cut celery into thin pieces on a bias
• Cut green onion into thin pieces on a bias
• Toss veggies, garlic and wet ingredients with cheese, and bacon
• Add more black pepper
• Cover and allow to rest for at least 30 minutes before serving

Green Beans

Ingredients:

• 2 cans Green Beans
• 1 Yellow or White Onion
• 4-5 strips Thick-Cut Bacon
• Black Pepper (To taste)
• Italian Seasoning (To taste)

Method:

• Fry bacon until crispy and then crumble or chop into small pieces (reserving the drippings)
• Chop and add onion and black pepper to bacon and drippings
• Cook onion and bacon until the bacon is translucent

• Add green beans and Italian seasoning
• Cook for 15-20 minutes on low
• Serve and enjoy!