Easy-Peasy Pork Chops with Roasted Broccoli and Leeks

For many of my clients, knowing what to make for dinner is the most challenging part of making the keto lifestyle change. These needs spurred me into action: my monthly meal plans and shopping lists are now the answer to, “What’s for dinner?”

Over the past 2 years, I have been creating recipes that we can all turn to when we are short on time... or just don’t feel like expending precious brain cells on meal planning.

Harder than it looks

I do have a family that relies on me feeding them food that they’ll enjoy while still staying in my low-carb keto lane. So when I do find meals that satisfy the fam and are still easy on time, they go into my bi-weekly rotation. 

When I start planning my meals for the week, I look at what I’m cooking, the time it takes for the food to cook and whether or not I’m using my stove or oven. Timing food to come out together is a feat unto itself. This is another reason why this meal is a no-brainer. The chops cook on the stove while the broccoli is in the oven. Easy-peasy.

The best part about this meal is my kitchen-challenged daughter can make this without any supervision. This gives me hope that my future grandchildren won’t starve or survive on what passes as food in the drive-thrus.

Bonus: I’ve included my shopping list for this meal, just like in my monthly meal plans

I have a feeling you and yours are going to love this meal as much as my clients do!

Shopping List

  • 4-6 pork chops
  • 2-3 heads of broccoli
  • 1 leek(it looks like a big green onion)
  • 1 head of garlic
  • 1 small knob of fresh ginger
  • Apple cider vinegar
  • Balsamic vinegar
  • Olive oil
  • Garlic powder, salt (preferably Himalayan Pink Salt), and pepper

Easy Pork Chops


  • 4-6 Pork Chops  
  • 2 tbsp Olive Oil  
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced  
  • ¼ cup Apple Cider Vinegar 
  • 3 tbsp Balsamic Vinegar 
  •  Salt
  •  Pepper  
  • Garlic Powder 


Take the chops out of the refrigerator and let them sit for 10-15 minutes.

While they are coming more to room temperature, grate garlic and ginger and put them in a pan with 1-2 tablespoons of olive oil (it depends on how many pork chops you're making).

Put burner on a medium setting and heat up the oil, garlic and ginger.

Season both sides of the chops with salt, pepper and garlic powder. 

When pan is heated up, place chops in pan and pour about 1/4 cup of apple cider vinegar over the pork chops. 

Cook for about 10 minutes on the first side, flip and drizzle the balsamic vinegar over each chop. 

The pork chops will brown up, just watch that they don't cook too much on one side. Cooking time will depend on how thin the cut of meat is. 

Make sure not to overcook.  

Tough pork is about as fun to chew on as shoe leather.

Roasted Broccoli and Leeks


  • 2-3 heads of broccoli-stalks cut off and florets cleaned
  • 1 large leek
  • 3-4 cloves of garlic, minced
  • 3 tbls olive oil
  • Salt


Preheat oven to 425.

Clean and slice leek into rings: Cut the root end off along with the thick green ends off. Cut into rings and place in a colander and rinse well. 

In a large baking dish, spread out florets and sprinkle leek rings throughout. Top with minced garlic, olive oil and salt.

Bake for 20 minutes, flip broccoli and bake an additional 5-7 minutes until you have some nice caramelized colors on the leeks and broccoli.