Low-Carb Pork Chops with Cucumber Salad Recipe

Low-Carb Pork Chops with Cucumber Salad Recipe

Jane Estoperez

Servings: 2 servings

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes


  • 2 Boneless pork chops
  • Salt and pepper to taste
  • 1 tablespoon Olive oil
  • 1 English cucumber, sliced
  • 1/4 Red onion, sliced
  • 1/4 cup Chopped fresh dill
  • 1/4 cup Apple cider vinegar
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper


  1. Preheat a grill or grill pan to medium-high heat.
  2. Season the pork chops with salt and pepper.
  3. Brush the pork chops with olive oil and grill for 4-5 minutes per side or until the internal temperature reaches 145°F.
  4. While the pork chops are cooking, prepare the cucumber salad by combining the sliced cucumber, red onion, chopped dill, apple cider vinegar, olive oil, salt, and pepper in a bowl.
  5. Toss the salad until well combined.
  6. Once the pork chops are done cooking, remove them from the grill and let them rest for 3-5 minutes before serving.
  7. Serve the pork chops with the cucumber salad on the side.

Nutrition Facts

Serving size: 1 pork chop with cucumber salad

Calories: 350 kcal

Total Fat: 21g

Saturated Fat: 5g

Cholesterol: 105 mg

Sodium: 660 mg

Total Carbohydrate: 7g

Dietary Fiber: 2g

Sugar: 4g

Protein: 34g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Low-Carb Pork Chops with Cucumber Salad

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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