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This is a quick and easy weeknight dinner.
Tender and juicy pork chops, teamed with sweet spears of asparagus, lovingly blanketed in the fastest hollandaise sauce you’ll ever make.
At less than 3 grams of net carbs per serving, it’s also perfect for those nights when you need a super low carb meal. Enjoy!
Recipe Tips
If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.*
Hands-on Overall
Nutritional values (per serving)
Net carbs2.8 grams
Protein36 grams
Fat58.8 grams
Calories690 kcal
Calories from carbs 2%, protein 21%, fat 77%
Total carbs4.9 gramsFiber2.2 gramsSugars2.1 gramsSaturated fat29.5 gramsSodium1,932 mg(84% RDA)Magnesium51 mg(13% RDA)Potassium743 mg(37% EMR)
Ingredients (makes 3 servings)
- 1/2 cup butter, ghee or extra virgin olive oil (120 ml/ 4 fl oz)
- 3 large egg yolks
- 1 tbsp lemon juice (15 ml)
- 3 pork loin chops, bone in (200 g/ 7.1 oz each), or use 3 boneless pork chops (150 g / 5.3 oz each)
- 2 tbsp ghee or lard (30 g/ 1.1 oz)
- 300 g asparagus spears (10.6 oz)
- salt and pepper, to taste
Instructions
- Prepare the one-minute Hollandaise. Place 1/2 cup butter or ghee into a wide mouthed jar, with enough room for a hand blender to fit into. Melt the butter in the microwave.
- Add the egg yolks and the lemon juice. Place the hand blender in the bottom of the jar and blitz until well combined, lifting it slowly as you blend. Taste and season, if required.
- Heat a frying pan over med-high heat and melt the remaining ghee. Cook the pork chops for 6 minutes on each side and then rest for 5 minutes.
- Meanwhile, bring a pot of water to the boil and then blanch the asparagus for 5 minutes. Remove from the water and drain well.
- Serve pork chops with asparagus spears placed over them, and then drizzle the hollandaise over the top.
- Store the pork and asparagus in the refrigerator, wrapped for 2 days.
Store the hollandaise in its jar, with the lid on, in the refrigerator for 4 days, warming it before use.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Butter, unsalted, grass-fed |
| 0 g | 0.3 g | 30.7 g | 271 kcal |
| Egg yolk, fresh |
| 0.6 g | 2.7 g | 4.5 g | 55 kcal |
| Lemon juice, fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Pork, chops (loin), boneless, raw |
| 0 g | 30.7 g | 13.4 g | 252 kcal |
| Ghee |
| 0 g | 0 g | 10 g | 91 kcal |
| Asparagus, fresh |
| 1.8 g | 2.2 g | 0.1 g | 20 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Total per serving |
| 2.8 g | 36 g | 58.8 g | 690 kcal |
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