One of the good things about keto, is that it forces you to be creative in the kitchen. Makes you look for various ways to prepare the same ingredients. Recipe for this meal comes from old recipe book that I found on my bookshelf. I’ve made some changes to fit the keto diet, and it came out very well.
Carrots maybe are not number one choice when you’re on keto, but the amount is so small, that’s not going to ruin the idea. Again if you cannot use dairy products skip the cheese (oh, I miss the cheese badly). Find good quality pork. We buy at our local butcher.
This casserole is easy to make, you can prepare all the ingredients earlier and later just throw everything to a baking dish and bake. It will also fill you up for hours, so it’s great when you have a busy day running errands.
mayo pork chop casserole
- 8 thin sliced pork chops
- 2 medium carrots
- 2-3 onions
- few slices of gouda cheese (skip for no diary version)
- few tbsp of mayonaisse
- salt and pepper to taste
- generous amount of oregano
- few small mushrooms of your choice
- some olive oil to grease ten baking dish
You can use meat mallet to gently pound the pork to the desired thickness, being careful to keep the thickness even. Cover the meat with some cling film or sandwich bag to avoid messy splatters. Personally I like thinner ones, I’m not a big fan of pork chops, but I feel like thinner tastes better.
Sprinkle pork chops with salt and pepper. Grate the carrots, cut onions in thin rings.
Grease baking dish with some olive oil, and start layering. Half of the carrots first, than 4 pork chops, half of onions, half of gouda cheese (skip for #nodairy), spread it with generous amount of mayo and sprinkle with oregano. Then start again. If you use cheese for this recipe, put some on top. It will melt deliciously with a layer of mayo. Finish with mushrooms cut in halfs.
Bake around 40 minutes in 170ºC with the fan (without fan 200ºC), check first if the meat is nice and tender. After taking out from the oven, leave it to rest for 5 minutes. And enjoy!