keto pork chops al pastor – low carb

 Ingredients

For the pork chops:

• 4 pork chops (about 6 ounces each)
• 2 tablespoons canned chipotle peppers in adobo sauce
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 teaspoon dried oregano leaves
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil

For the butter:

• 1/2 cup salted butter (1 stick), softened
• 1/4 cup chopped fresh pineapple
• 2 tablespoons minced red onion
• 1 teaspoon minced fresh garlic
• 1 tablespoon minced fresh cilantro
• 1 tablespoon lime zest
• 1 tablespoon granulated erythritol sweetener (optional)

Instructions

For the pork chops:

• Combine the chipotle peppers, cumin, cloves, oregano, salt, vinegar and oil in a small blender cup and blend until smooth.
• Coat the pork chops in the marinade.
• Cover and marinate in the refrigerator for at least 2 hours, or overnight.
• Remove the pork chops from the refrigerator 30 minutes before ready to grill.
• Prepare and preheat the grill to about 400 degrees Fahrenheit.
• Grill the pork chops over direct heat for about 3 minutes per side, or until a thermometer inserted in the thickest part reads 145 degrees.
• Remove to a clean platter and top each pork chop with 2 tablespoons of the butter mixture.
• Serve warm.

For the butter:

• Combine all of the butter ingredients in a medium bowl and blend with a fork or spatula until fully mixed.
• Store leftover butter in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
• If frozen, thaw for 30 minutes before using.