Low Carb Pork Recipes

BLT Salad Bowl

  • bowl of cherry tomatoes, sliced in half
  • mayo (to taste)
  • real bacon bits

Combine and enjoy :-)

Chili Pork and Green Beans

  • Pork strips (I get a small pack already sliced at store)
  • 1 can green beans
  • 6-10 cherry tomatoes
  • Chili powder

Season pork with your favorite seasonings then stir fry pork in non stick skillet sprayed with olive oil cooking spray, until done. Remove from pan. Slice cherry tomatoes in half, add to pan, saute, when they start getting soft, add back pork, sprinkle with chili powder to taste, add green beans and mix all together until heated through. For extra heat, when I'm stir frying the pork I add red chilis too!

Fried Cabbage and Bacon

  • 1 pound bacon diced
  • 1 large head cabbage shredded
  • ½ medium onion diced

Fry bacon until crispy, remove from pan and set aside. Pour off about ½ of the bacon grease or not . Fry onions in remaining grease until translucent. Add cabbage and stir-fry until tender crisp. Stir in reserved bacon. Salt and pepper to taste. This is delicious and freezes very well.


  • 1 pound pork sausage, browned and drained
  • 12 eggs
  • 8 ounces cheddar cheese
  • 1/4 teaspoon salt
  • Dash pepper

Beat eggs and combine with remaining ingredients. Ladle into 18 well-greased muffin cups. Bake at 350º 30 minutes until browned and set. Cool and remove from pan.

Ham Alfredo

  • Leftover diced ham (about 2 cups)
  • 1lb frozen cauliflower(thawed) or broccoli(also thawed)
  • 1/2 jar Ragu light parmesan alfredo sauce

Roughly chop thawed veggies and toss in a pan with 1/2 cup water. Simmer until tender and drain. In the same pan, toss the ham in and warm through, then add the alfredo sauce and heat, then add the veggies and toss together. Salt and pepper to taste. If you want, top with 1 cup shredded mild cheddar or (better yet)1/2 cup shredded smoked gouda and let melt on top before serving.

Makes 4 servings at 8g carbs each.

Quick Ham salad
This is so easy and yummy

  • ham
  • mayo
  • SF sweet relish

I just cut up a few pieces of cooked ham(approx. 1/2 cup?), put them in my bullet until small pieces, then add about a Tbs mayo and Tbs SF sweet relish and blend again for a few seconds. I'm sure this would work using another appliance if you don't have a bullet. So delish!

Ham Salad

  • Ham (you can use the bone in kind that you have to cook, or get the stuff in the chub)
  • Cream Cheese
  • Sour Cream
  • Seasonings to taste

I don't have exact measurements for this one - I basically shred the ham in my little food processor (12 bucks at Wally World and it does just fine) until I get tired of shredding ham. Then I add at least two bricks of cream cheese (softened) and then add sour cream until I get a pleasant consistency. Sometimes, I don't add any seasoning, sometimes salt and pepper to taste, and occasionally old bay. This ham salad is always a hit at potlucks, and works great for sandwiches, wraps, or just on crackers.

Fried Bologna
(I know this isn't really pork, but not sure where else to classify it.

  • Bologna
  • LowCarb BBQ sauce

Cut bologna into strips and fry in LC bbq sauce. Eat with a fork!

Mushroom Pork Loin

  • 4 to 5lb pork loin
  • Two 10.5 ounce cans cream of mushroom soup
  • Two 6.5 ounce cans of mushrooms (drained)
  • Spices to taste (I use salt, pepper, onion powder and garlic powder)

Put the turkey breast in your crockpot skin side up. Season breast. Pour in the mushrooms and mushroom soup (I made sure some soup stayed on the turkey to help flavor it and keep it from drying out). Season soup. Put the lid on and set for 10 hours on low heat.

The mushroom soup turns in to a pretty good gravy, does not need thickening.

Hot Dogs

I like to do two things with hot dogs.
First one:
Cut up hot dogs, put in iron skillet with bbq sauce. Cook until hot dogs are crispy and sauce is somewhat carmelized. Other one is:
Cut up hot dogs, fry in iron skillet just to get hot. Pour a can of sauerkraut over them. Fry that until kraut gets really done. Almost burnt. YUMMMM.

Smothered Pork Chops

  • Pork chops-the thicker the better
  • seasoned with your favorite (lemon pepper or salt and pepper or seasonal ect...)
  • Cream of chicken soup or cream of chicken and mushroom soup
  • worcestershire sauce
  • 1/2 cup cream or half and half

Brown seasoned chops in evoo till really carmelized
Remove from pan

Add about 1/2 cup of water to deglaze pan
Add soup and worcestershire sauce (start w/1-2 tbls and add to taste from there.)
Add cream and stir well

Bring chops back to pan and simmer on low 1-1/2 hours turning chops every 20 minutes You could also add mushrooms at the last 30 minutes for a deeper flavor

This make a wonderful gravy that could be use on dreamfields pasta or faux rice or faux potatos. Enjoy

Favorite Crockpot Pork

  • 2 pork tenderloins
  • 8.5 oz jar of sun-dried tomatoes in EVOO
  • 1/4 C Lite soy sauce

crockpot on low, 8-10 hours
shred pork in all its juices
serve on LC tortillas or over romaine, w/sour cream

One of my favorite simple meals is pesto pork tenderloin. Rub the tenderloin with prepared pesto, and roast on a rack in the oven at 350F for about an hour (depending on the size). I turn it every 20 minutes. It's delicious. I've been wanting to try it on the grill. I'm sure it would be good that way too, if done over indirect heat so the pesto doesn't burn.

Spicy Pork Roast

  • pork roast
  • small jar of pepperocini peppers

put roast in crock pot, add salt/pepper
put jar of pepperocini peppers in, juice & all
cook til it falls apart....(probably 4-6 hrs) pull w/ forks, add BBQ sauce OR
don't cook so long and eat with or without BBQ. Yummy

Fried Radish

  • 1/2 pkg sliced radishes
  • 2 slices bacon
  • 1/4 c sliced onions

fried them up together and served them with chicken wings. They were not exactly like fried potatoes in taste, but the consistency was similar. They were kinda like a really mild cabbage. Not bad though!

Sausage Stuffed Portobellos

    Portabello mushrooms
  • hot italian sausage
  • cream cheese

brown sausage, add cream cheese and mix until combined. Fill portabello caps and put in oven 350 degrees

Add any spices you like to the filling, I like garlic, pepper, soy sauce. I also like to bake 10 minutes and top with mozzerella or provolone and cook another 10. All this adds a few more ingredients though.

It is very yummy!

Breakfast Burrito Guts

  • 1 package ground sausage (I like the spicy)
  • 12 eggs, scrambled
  • 6+ slices of bacon
  • 1 can refried beans
  • as much cheese as you like

I cook the sausage. Then I scramble the eggs in a little bit of the sausage grease. Then I cook the bacon till it's crisp reserving the grease. I add the can of refried beans to the grease and cook until it's heating through and soft. In a big bowl I mix it all together and then I add cheese (as much as you want). You can eat this in LC tortillas, but I prefer to eat it out of a bowl.

Sausage Cauliflower Cheese

That recipe is just 1/2 lb sausage meat, browned and crumbled, a head or a 1-lb bag of cauliflower, cooked soft and mashed, and one brick (8 oz) of cream cheese, softened. You mix it all together, throw it in a dish and either bake it at 350 for about 30 mins, or nuke it for 5. Absolutely wonderful! Technically it's 4 ingredients, but it was so easy, I didn't care!

Sausage and Cabbage

  • 1 head cabbage, cut in about 6ths
  • 1 can Rotel
  • 1 lb link sausage.

Put in Crockpot. Cook as long as you like.

Sausage and cabbage

  • Cabbage
  • smoked sausage
  • salt & pepper

Chop cabbage, add to large pot add water and cook until just before it's tender season with salt and pepper chop sausage and add to cabbage, let simmer until sausage is heated through and cabbage is nice and tender but not mushy.

Sausage and sauerkraut

  • Jar of sauerkraut
  • smoked sausage
Rinse sauerkraut and add to non stick skillet, cut sausage into serving sized pieces and place on top. Cover and steam until everything is good an hot. This is my favorite I'm too tired to cook dinner...giggle

Dijon Pork

  • Pork chops
  • Enough Dijon to cover both sides
  • crushed pork skins mixed with equal amount of parm cheese

Cover pork with mustard, roll in breading and fry

Parmesan Porkloin


  • 2 pound boneless pork loin
  • 3/4 cup Parmesan cheese
  • 2 tablespoons ground cumin

INSTRUCTIONS: Preheat the oven to 400 degrees. Rinse the porkloin and pat it dry with paper towels. On a plate, mix together the cheese, cumin. Press the porkloin into the cheese pretty hard, to get it to coat real well. Repeat on other side. Place in an ovenable dish, and bake for 30 minutes. At the 30 minute mark, flip it over, and bake on other side, for another 30 minutes or until done.

Dilly Pork Chops

  • pork chops - thickness to your liking
  • Dill weed
  • lemon juice
  • butter

Melt butter in a frying pan add lemon juice & pork chops. Sprinkle dill weed on chops and simmer covered until juicy.

Hoagie Dip - or - Hoagie Salad

Use 3 of the following meats - any combination

  • 1/4 lb. bologna
  • 1/4 lb. salami (I use hard salami)
  • 1/4 lb. turkey breast
  • 1/4 lb. ham
  • 1/4 lb. roast beef
  • 1/4 lb. slicing pepperoni
  • 1/4 lb. provolone cheese
  • 1/4 lb. muenster cheese (or american)
  • 2 tomatoes
  • shredded lettuce
  • heavy mayo

Dice up all the meats, cheeses and tomatoes.

Non-low carb: Mix everything together (including lettuce) with heavy mayo and eat with italian bread cubes as a hoagie dip.

Low Carb: Mix everything but the shredded lettuce together with heavy mayo and pour on shredded lettuce for a hoagie salad.

It's recommended (if you can wait that long) to make the dip (without lettuce) the night before and let the flavors meld together. Then add the lettuce right before serving if using as a dip.


Sausage and Cream Cheese

  • sausage
  • cream cheese
  • rotel tomatoes
brown sausage, add cream cheese and rotel, keep warm & use as dip for veggies, low carb chips.

Parmesan Crusted Pork Tenderloin


  • 2 pork tenderloins (14 ounces each)
  • 3/4 cup freshly grated Parmesan cheese, about 3 ounces
  • 2 tablespoons ground cumin

Directions: 1. Preheat the oven to 375 degrees F.

2. Pat the pork dry with paper towels and lightly season it with salt.

3. In a small bowl, mix together the cheese, cumin, and freshly ground black pepper to taste. Press the mixture all over the pork, coating it as thoroughly as possible.

4. Place the pork on a rimmed baking sheet or in a shallow roasting pan. Bake for 12 minutes. Turn the pork over and bake for 10 minutes longer. (The pork should be slightly pink in the center.) Remove the pork from the oven, transfer it to a cutting board, and let it rest for several minutes before serving. Cut the pork into 1/2"-thick slices and serve immediately.

Pizza Night Dippers

  • Shredded mozzarella or Italian mixed cheeses
  • pepperoni
  • pizza sauce (buy lowest carb you can find)
  • Oil of your choice (ok, makes 4th ingredient)

Heat medium skillet (I use my least likely to stick skillet since I don't do nonstick) over medium heat.

Coat lightly with oil. Sprinkle cheese to cover bottom nearly. Top with scattered pepperoni slices. Scatter top with more cheese - should still be a thin layer of cheese.

Keep it over heat - not yet - little longer. Should be without moisture. NOW pick edges loose with spatula and flip over. Slide onto plate after few seconds.

I slice it into strips with a pizza cutter and let cool slightly. Dip strips in sauce. Can add other pizza toppings into sauce if desired. I just serve with a salad on the side.

Kalua Pig in a Slow Cooker

  • 1 (6 pound) pork butt roast
  • 1 1/2 tablespoons Hawaiian sea salt
  • 1 tablespoon liquid smoke flavoring

DIRECTIONS Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Bacon Wrapped Pork Chops With Seasoned Butter

  • 4 6-7 oz boneless pork loin chops 1 ¼ inch thick
  • 4 slices thick bacon (I use 2 slices for 1 thick on)
  • Garlic mustard butter

Dry chops with paper towel and season generously with salt and pepper. Wrap a strip of bacon around each chop, securing with toothpick. Cook to desired done-ness. Remove toothpick serve with pat of butter Sometimes I grill, (6-7 min turn 5-6 min)broil(160 degrees 6-7 min) and sometimes pan-broil (grill pan med-hi heat6-7 min turn cook another 5-6 min)

Butter Normally I soften butter add a bit of garlic powder to taste, mustard . Versatile so I change it up a bit

Sometimes I marinate in the same mixture before cooking and add more after cooking if it needs more flavoring


  • 12-16 ounces bacon, you'll need 12 or 16 strips *
  • 4 ounces cheddar cheese, shredded

Line a large baking pan with heavy foil. Arrange half of the bacon slices side by side. Weave the other half of the bacon slices into a lattice as shown in the photo below. I suggest pushing the slices as close together as possible once you've done the weaving.

Bake at 400º until the bacon is well browned but still flexible and not crisp. The baking time will depend on how thick your bacon is. I baked mine about 25 minutes but I think that was a little too long. It had started to get crisp which made it difficult to roll up without it cracking. I'd check the bacon after 15-20 minutes. Blot off any excess grease on top of the bacon with paper towels. Sprinkle the cheese over the bacon then very carefully roll up like a jelly roll. I found it helpful to use tongs to roll the hot bacon. Bake about 5-10 minutes longer until the cheese has melted but isn't oozing out. Place the roll on a cutting board and slice with a very sharp knife.

Sausage Stuffed Portobello

  • 1 roll of spicy sausage (you can use ground beef, or a mix of beef and sausage too)
  • Veggies (I like red/green bell peppers and onions)
  • 1 cap of Portobello per person

Brown the meat/sausage When it's brown-ish add the veggies and mix thoroughly While the veggies cook, sautee or grill the mushroom cap with some butter or olive oil (I use my George Foreman)

Put a portion of prepared meat on top of the mushroom and enjoy!

A roll of sausage serves 3 or 4 persons, depending on how much veggies you use

I hope you guys enjoy it!!

Ground Pork Hash

  • 1 lb Ground Beef (or ground turkey, chicken, pork, etc)
  • 2-3 Medium turnips, diced as small as you want
  • Seasonings (I used 1 tsp Worcestershire Sauce and 1/4-1/2 tsp garlic powder)

Microwave diced turnips for about 2 minutes. (you want them soft, not mushy) While turnips are in the microwave, Brown ground meat. Remove from pan with slotted spoon and reserve. Add soft turnips to pan drippings and brown. When browned, return meat to the pan and stir to combine. Add seasonings to taste.

This would be good for breakfast with an egg or two.

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