Recipes

Keto Grilled Pork and Mushroom Salad Recipe

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Atkins Keto Grilled Pork and Mushroom Salad
4.7g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
38.4g

Protein

41g

Fat

2.7g

Fiber

558.4cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/3 cup Extra Virgin Olive Oil
  • 3 tbsp Balsamic Vinegar
  • 2 tbsp Dijon Mustard
  • 2 tbsp Basil
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 24 oz Pork Chops or Roasts (Center Rib, Bone-In)
  • 8 oz Portobello Mushroom Caps
  • 12 cup Spring Mix Salad

DIRECTIONS

  1. For the vinaigrette: In a small bowl, whisk olive oil, balsamic vinegar, Djion mustard, basil, 1/4 teaspoon salt and 1/8 teaspoon pepper together until well combined. Reserve 1/4 cup dressing for basting pork and mushrooms.
  2. For the salad: Heat grill or broiler to medium-high. Sprinkle pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill or broil until an instant-read meat thermometer registers 150°F when inserted in center of chops, 12 to 15 minutes, brushing occasionally with reserved dressing. Grill mushrooms for 5 minutes, basting with dressing.
  3. Cut chops into 1-inch cubes. Slice mushrooms into thick strips.Toss salad greens with vinaigrette. Divide salad among 4 serving plates; top with pork and mushrooms.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.