BBQ Ranch Slow Cooker Pork Loin Chops with Radish Fauxtatoes and Jalapeno cheddar biscuits
Nothing says southern like a good smothered pork chop in bbq sauce, right? And what's a bbq dinner without biscuits.
I got your bbq and biscuits right here. Ketofied.
For the pork loin chops - you will need:
4 center cut boneless pork loin chops - about 1/2 inch thick
1 bottle of your preferred sugar free bbq sauce - We used Guy's smokey garlic
16 ounces of chicken broth
1 Tbsp dry ranch seasoning
Salt, pepper, paprika - about 1 tsp each
Pour in the bottom of a slow cooker the chicken stock. Season both sides of the pork loin chops with the paprika, salt, and pepper. Add to the crock pot. Cook on low for approximately 1 1/2 hours. Remove chops, and strain out the broth - reserve approximately 1/2 cup to leave in the base. Put chops back in. In a bowl, mix together the 1 Tbsp ranch mix with the BBQ sauce - and smother over pork chops. Cover, and continue cooking on low for 30 minutes in crock pot. Once done - allow to cool outside of the crock pot on a plate until ready to cut and serve.
Meanwhile, while the pork chops are slow cooking - you can prepare your Radish fauxtatoes, and biscuits.
For the Fauxtatoes you will need:
1 bag of radishes - washed, ends trimmed off, and cut into quarters
Butter for frying (As much as you want, honey)
2 cloves minced garlic
salt, pepper to taste
First, par boil the radishes. Place the radishes in cold water - and bring up to a boil for approximately 3-4 minutes. Remove from heat, strain, rinse under cold water - and then blot dry with a paper towel. Once most of the water is blotted off - toss in a hot pan with the melted butter on medium heat, stirring as the sides get browned. Add the minced garlic towards the end of the cooking process - the last minute or two. Salt and pepper them once they are done.
For the biscuits you will need:
1 Tbsp psyllium husk
2 Tbsp coconut flour
1/2 cup almond flour
1 egg
1/4 cup melted butter
1/4 cup heavy cream
1/8 cup chopped jalapeno
1/2 shredded cheddar cheese
salt, pepper, garlic powder, onion powder - 1 tsp each
Take all the dry ingredients - including the cheddar cheese - and mix it all together. Add in the butter, heavy cream, and egg - mix well. Lastly - add in the jalapeno to combine. Drop by large spoonfuls onto a parchment lined baking sheet - and bake 350 degree for approximately 12-15 minutes - or until golden brown.
I got your bbq and biscuits right here. Ketofied.
For the pork loin chops - you will need:
4 center cut boneless pork loin chops - about 1/2 inch thick
1 bottle of your preferred sugar free bbq sauce - We used Guy's smokey garlic
16 ounces of chicken broth
1 Tbsp dry ranch seasoning
Salt, pepper, paprika - about 1 tsp each
Pour in the bottom of a slow cooker the chicken stock. Season both sides of the pork loin chops with the paprika, salt, and pepper. Add to the crock pot. Cook on low for approximately 1 1/2 hours. Remove chops, and strain out the broth - reserve approximately 1/2 cup to leave in the base. Put chops back in. In a bowl, mix together the 1 Tbsp ranch mix with the BBQ sauce - and smother over pork chops. Cover, and continue cooking on low for 30 minutes in crock pot. Once done - allow to cool outside of the crock pot on a plate until ready to cut and serve.
Meanwhile, while the pork chops are slow cooking - you can prepare your Radish fauxtatoes, and biscuits.
For the Fauxtatoes you will need:
1 bag of radishes - washed, ends trimmed off, and cut into quarters
Butter for frying (As much as you want, honey)
2 cloves minced garlic
salt, pepper to taste
First, par boil the radishes. Place the radishes in cold water - and bring up to a boil for approximately 3-4 minutes. Remove from heat, strain, rinse under cold water - and then blot dry with a paper towel. Once most of the water is blotted off - toss in a hot pan with the melted butter on medium heat, stirring as the sides get browned. Add the minced garlic towards the end of the cooking process - the last minute or two. Salt and pepper them once they are done.
For the biscuits you will need:
1 Tbsp psyllium husk
2 Tbsp coconut flour
1/2 cup almond flour
1 egg
1/4 cup melted butter
1/4 cup heavy cream
1/8 cup chopped jalapeno
1/2 shredded cheddar cheese
salt, pepper, garlic powder, onion powder - 1 tsp each
Take all the dry ingredients - including the cheddar cheese - and mix it all together. Add in the butter, heavy cream, and egg - mix well. Lastly - add in the jalapeno to combine. Drop by large spoonfuls onto a parchment lined baking sheet - and bake 350 degree for approximately 12-15 minutes - or until golden brown.
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