Pork shoulder chops with avocado and green beans

Raise your hand if you like pork with chipotle sauce or dream about garlic butter. Excellent! Then you'll love this quick and easy keto dish.

Ingredients

• PORK CHOPS
• 2 tbsp. l. Chipotle sauce
• 2 tbsp. l. Olive oil
• 0.5 tsp Salt
• 4 pcs Pork shoulder chop
• GARLIC OIL
• 120 g Butter
• 1 clove Garlic
• 0.5 tsp Salt
• 0.25 tsp Ground black pepper
• 0.25 tsp Paprika
• CHILD BEANS AND AVOCADO
• 2 tbsp. l. Olive oil
• 300 g Green beans
• 0.5 tsp Salt
• 0.25 tsp Ground black pepper
• 2 pcs Avocado
• 6 pcs Green onions
• Cilantro
• Red pepper

Directions

1. Combine chipotle sauce, oil, and salt in a small bowl.
2. Brush the pork chops with the marinade and let sit for 15 minutes. Alternatively, wrap the chops in a plastic bag and refrigerate for at least 30 minutes.
3. Preheat oven to 200 ° C. Place the marinated pork chops on a baking sheet and place in the oven for 20-30 minutes until the meat is completely baked. Bake the chops for 10-15 minutes on each side.
4. Meanwhile, cook the garlic oil and green beans. Pass a clove of garlic through a garlic press, add butter and spices to it, and set the mixture aside.
5. Heat the olive oil in a skillet and fry the beans over medium heat for 5 minutes. Reduce heat towards the end of cooking and add spices.
6. Chop the onion finely. Peel the avocado and remove the pit, mash its flesh with a fork. Stir in onion, avocado, and beans. Season the dish with salt and pepper to your liking, garnish with finely chopped cilantro on top.