I made coffee crusted pork chops and bacon wrapped asparagus for lunch today. As I’ve noted in the past, I gave up coffee awhile ago. Thus, my recipe calls for decaf coffee. When eating the pork, I really got the flavor of the coffee, the rosemary, and some cayenne. However, my husband swore he could taste molasses, or something sweet. There is only a little bit of brown sugar included, but he definitely picked up on that! Regardless, I think our variance in flavors is largely due to he consumes a lot of coffee, while I do not. You’ll have to give this recipe a try and let me know your thoughts on the flavor!
I did marinate the pork over night, so I’d recommend doing this as well. At minimum, the meat should be marinated for at least 4 hours.
Keto Tips & Tricks
As stated in my last post, I am DOWN THIRTY POUNDS! I am back to my wedding weight, which quite frankly wasn’t the weight I wanted to be at during my wedding. However, I’m very happy to see progress. I wanted to share a few of my thoughts, on weight loss overall, since I’m a Type 1 diabetic, am fighting against hormonal shifts, and am still on a weight loss journey. These are just my own personal (experience based) tips; be sure to consult your doctor if necessary!
- I keep hearing that there aren’t actually keto vs. non-keto foods. I have to disagree here. Anything that can wreak havoc on your blood sugars, to me, is NOT keto. For instance, this could include reserving all 20 carbs a day to a heavier carb treat, a (small) piece of sweets, etc.
- I wouldn’t recommend this approach. It’s all about blood sugar stability, if you want energy, limited appetite, and weight loss.
- As stated at Keto KC, health is about 90% lifestyle, 10% genetics. Don’t be afraid of your genetics; you can overcome them.
- When losing weight, you don’t need to consume all 70-80% of fat each day. You have fat. You can consume less.
- For instance, rather than consuming 148 grams of fat, 75 grams of protein, and 20 total carbs or less, you could have something like: 90 grams of fat, 75 grams of protein, and 20 total carbs OR LESS – and be just fine.
- You want to keep your carbs as low as possible and no more than 20 total, meet your protein goal, and only eat enough fat to satisfy your ability to remain full and thus not later overeat.
- You must sleep; you must get adequate deep sleep. You can do everything right and fail at sleep – and still see no progress. Try going to bed at 10 pm!
- Confirm the foods you are sensitive to, whether that’s dairy, gluten, spices, fruits, vegetables, etc. Remove them!
- Handle stress – practice deep breathing and meditating.
- Ensure you take/have enough Vitamin D, Magnesium, Potassium, and Sodium!
- Be patient. Keto isn’t a diet that you stick with, then disregard once you’ve lost x amount of pounds. In fact, it’s a lifestyle. You can go awhile without seeing weight loss, then notice you lose weight. It isn’t all about the pounds/weight loss. Observe other areas, such as how you feel, how well you sleep, and how your appetite changes. These are the critically important areas!
Keto Coffee Crusted Pork Chops & Bacon Wrapped Aspargus
- 16 oz Butterfly Pork Chops
- 1 tbsp olive oil
- 1 tsp Pink Salt
- 1/2 tsp Black Pepper
- 4 tbsp Decaf Coffee
- 2 tsp Brown Sugar *Keto brands = Swerve or Sukrin Gold
- 1/2 tsp Cayenne
- 1 tsp garlic
- 1 tsp Rosemary
Bacon Wrapped Asparagus:
- 12 slices bacon
- 1 frozen bag Asparagus
- Sprinkle of Black Pepper & Cayenne
Pork Chops - Night Before:
- Place all pork chop spices and seasonings in large ziploc bag: salt, pepper, coffee, brown sugar, cayenne, garlic, and rosemary. Add olive oil. Once spices mixture is incorporated, add pork chops to bag.
- Shake bag. Allow mixture to cover pork chops entirely. Let pork chops marinate in fridge, over night.
Pork Chops - Day Of:
- Preheat oven to 350 degrees F, 177 degrees C. Line a baking sheet with silicone mat.
- Bake pork chops until they reach a temperature of 145 degrees F, or 63 degrees C. This should take about 25 - 35 minutes.
- Allow meat to rest for 5 minutes before cutting.
Bacon Wrapped Asparagus:
- Microwave bag of frozen asparagus, for just half of the time, according to package's instructions. (For instance, only 2 minutes instead of 4 minutes, etc.)
- Cook 12 slices of bacon in skillet, over medium-high heat. Cook bacon not until crispy, but just until color has developed. This is very important; you do not want any crispiness to form, as you won't be able to use it to wrap around the asparagus.
- Lay bacon out on cutting board. Once cooled, take asparagus from frozen bag. (Asparagus should still be cold, not fully cooked.)
- Sprinkle asparagus with black pepper and a dash of cayenne.
- Using the side of bacon that was most cooked facing upwards, begin to wrap asparagus. (Ensure the outside of the bacon is less cooked.)
- Add bacon and asparagus back to skillet; allow to finish cooking, until bacon is crispy enough per your preference and asparagus is tender.
- Serve and enjoy!!