Grilled pork cutlets and greens with sweet pepper sauce

Ingredients:

• 1 large leek, halved lengthwise and then halved crosswise
• 5 tablespoons extra-virgin olive oil
• 2 large canned roasted sweet peppers
• 2 tablespoons raw almonds
• 1 lemon (squeeze half of it, cut the other half into slices)
• 0.5 tsp sugar
• 1/4 tsp smoked paprika
• 1 large bunch of kale, stems trimmed, leaves coarsely chopped
• 4 natural pork chops on spare ribs (1 cm thick; approximately 170 g each)
• 2 tbsp chopped fresh chives

Preparation:

1. Preheat the grill to medium heat. Brush the cut sides of the light halves of the leeks with 1 tablespoon olive oil. Grill, covered and turning occasionally, until the leeks are lightly charred and tender, about 8 minutes (reduce the heat or remove the leeks from the grill if they begin to brown too much).
2. Place the fried leeks in a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 0.5 teaspoon each of salt and black pepper, and 2 tablespoons each of olive oil and water. Blend until smooth.
3. Wash the kale, but do not shake off the excess water. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Grill the kale and the dark green half of the leek, turning frequently, until wilted and lightly charred, 8 to 10 minutes. Transfer to a cutting board and cover the kale and leek with foil to steam.
4. Season the pork chops with salt and black pepper. Grill until crispy grill marks appear, about 4 minutes per side.
5. Thinly slice the cabbage and leek and mix. Ladle the sweet pepper sauce into bowls and top with the herbs and pork chops. Sprinkle with green onions.
   
   Cook's note
   
   This dish isn't entirely keto-friendly, but it's low in carbs and sugar. It's a good choice for those on a moderate keto diet.