One of my favourite recipes from the sheet pan wonders, this oven baked pork chop recipe with garlic and fennel is an interesting but delicious flavour combination that will really impress, even those who aren't low carb / keto.
Line a 15-inch X 10-inch (38 cm X 25 cm) baking sheet with a piece of parchment paper. Preheat a broiler (grill) to 200 C (180 fan forced).
In a mortar and pestle, grind the fennel seeds and salt together until a rough powder forms. Add in 2 cloves of the garlic and finely crush them. Melt the butter and place in a bowl. Stir in the fennel and garlic mixture.
Place the pork chops on the baking sheet and rub the tops with the infused butter.
Place the green beans, remaining garlic, and lemon slices beside the chops. Drizzle with the olive oil and season with salt and pepper to taste.
Roast for 20 minutes or until the internal temperature of the pork reaches 74 C (165 F).
Remove from the oven and allow to rest for 5 minutes before serving.
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Nutrition Facts
Oven Roasted Pork Chops with Garlic and Fennel
Amount Per Serving (1 pork chop with ½ cup of the green beans)
Calories 690Calories from Fat 432
% Daily Value*
Fat 48g74%
Carbohydrates 6g2%
Fiber 2g8%
Protein 55g110%
Net Carbs 4g
* Percent Daily Values are based on a 2000 calorie keto diet.
This recipe will keep for up to 5 days in meal prep containers in the fridge or in the freezer for 1 month. If you don’t have fennel seeds, use ground fennel instead.