tasty, tasty crackling

Roast Pork Cutlets with Vegetables and Homemade Cheese Sauce

Servings, Time, and Ingredients

Servings: 4

Cooking Time: ~60 Minutes

  • 950g Pork Cutlets
  • 2 Heads of Cauliflower
  • 2 Heads of Broccoli
  • 300mL Heavy Cream
  • 250g Butter
  • 125g Parmesan Cheese
  • Ground Nutmeg
  • Salt

Nutritional Information

The following only serves as a guide. Actual figures will vary depending on specific ingredients used.

Protein: 51.75g

Fat: 105g

Carbs: 18g

Get the oven on and get it hot!

We’re talking seriously hot here. Set your oven to 230ºC/450F and leave it there.

Pick Perfect Pork

Make sure you get cutlets with a lovely layer of fat and clean skin. If it’s practical and affordable, always buy grass-fed meats, or at least not grain fed! Here’s a side view of the Pork I was working with.

side profile of pork cutlets

Score Like a Samurai

The key to this cooking correctly, and getting a killer crackling, is to score it properly. With a sharp knife (and you’re going to need sharp) cut into skin and down into the fat, but not the flesh, every half inch or so.

scored skin of pork cutlets

Salt Heavily

Douse the pork with oil, be it Olive Oil, Coconut Oil, or even get outrageous and use Bacon Grease, rubbing the cut thoroughly, being sure to get down into the scores made earlier. Then salt it, salt it like you’re never going to taste salt again. Salt it all over, into the scores, on the sides, and even the bottom.

salted pork cutlets

Then salt it some more, just to be on the safe side.

Pork, Meet Oven

Place the pork on a baking tray in the oven, on the top shelf, not checking on it for 25 minutes. By which time the skin should be a delightful golden color and coming into its own as a grand crackling. If that’s how it looks, turn the oven down to 190ºC/375F.

Important: all ovens are different. If at the 25 minutes mark you find the skin isn’t as described above, shut the door and let it carry on at that temperature through till the end, though check intermittently to make sure it isn’t burning.


I love broccoli and cauliflower, which is why I chose them. That, and they’re a good source of fiber and potassium, something Keto eaters don’t get enough of and may even need to supplement. I’ll always recommend them, but you should feel free to mix it up and go with whatever you want.

Bok Choy, Spinach, Choy Sam, and Asparagus would all complement the meal in their own way. In hindsight, I wish I had have picked up some Brussels Sprouts and roasted them with the Pork.

Cauliflower and Broccoli cooking in a large pot

This pot was full, entirely full, of those vegetables. They’ll take the least time of everything to cook. How long that is depends on your preference between firm vegetables and mush.

Cheese Sauce

Here’s the fun part, the cheese sauce. It’s extremely simple to execute, and telling a person of romantically interest “Hey, who needs tasteless bechamel when you’ve got it homemade” will surely win some points. Unless they’re French. This cheese sauce is an adaptation of one I’ve used earlier in my Mousakka, except this one is cheesier.

No cheese sauce has ever looked pretty before being done. Melt 250g Butter in a pot on low, and once it’s entirely liquid, put the 125g parmesan cheese in there with it. Turn up to simmer, and stir continuously for a solid five minutes. Parmesan won’t melt all the way down like other cheese, but doing it this way will get it as close as possible.

Melted butter and parmesan cheese at the beginning of a cheese sauce

Soon enough it will look somewhat creamy, or at least it’ll be thick. If your pork is not ready by this time, turn the heat off and allow it to rest.

Pork Check Time

The Pork takes about an hour to cook and will leave a lovely crackling for you and your guests to enjoy. If the skin looks great, it’s probably done, but I recommend checking by poking it with a skewer. The juices should flow a light pink, but that’s it, no darker.

Roast Pork cutlets removed from the oven

If you’re not convinced then cut it open, I did, as I wanted to be sure. Once you’re happy that it’s cooked, allow it to rest for 10 minutes.

Finishing the Cheese Sauce

With your Pork cutlets resting, and your vegetables cooked just right, it’s time to finish off the cheese sauce. Apply a medium heat to the pot and allow it to commence simmering, at which time you must add cream, all 300mL in one hit. Stir gently for five minutes and dust nutmeg in, allowing it to ever so slightly darken the color. When done, allow it to rest.


Plate up the cutlets and vegetables, and pour the cheese sauce over the top of the vegetables, stirring it pretty wildly before pouring. This is because the parmesan doesn’t melt entirely, and the heavier parts will sink to the bottom.

plated up pork cutlets, veg, and cheese sauce


If you’re looking for what to eat on Keto that’s fast, easy, and extremely hard to get wrong, this is for you. So anyone who is looking to start Keto but isn’t confident in the kitchen, this is where to begin. As mentioned earlier, if you don’t like Pork, Lamb makes a fantastic substitute.

8 comments on “Roast Pork Cutlets with Vegetables and Homemade Cheese Sauce”

  • Kerry

    This looks heavenly! I’ve tried my own crackling, but it didn’t crisp up very well. Thanks for the great explanation of that process, so we can give it another go. I’m new to keto this looks to be both easy and tasty.

  • Chris

    I live in Florida, and I can not find where to buy cuts of meat like that. The sad fact is that supermarkets do not really “butcher” the Meat and the Buthcher shops say they get the meat in pre trimmed. Sigh this recipe looks amazing and I will make it even with the sub par meet i find but gosh I wish I could find that cut!

  • Keto Questioner

    I am not going to go nuts here and go out and spend a fortune on grass feed everything.
    How bad it to just by pork chops at the store? Heaven forbid just regular butter?
    unfortunately the cynic in me wonders how much of what we buy is really what they say.
    Growing it myself I know what I have done but I don’t have a farm for pigs and cows.
    Am I wasting my time trying to do a Keto diet?

    • Mike

      You are not wasting your time, keep it up. IMO the main objective is to stop glycation in your blood. Glycation is the mixing of sugar with protein which makes your blood sticky and causes plaque in heart and brain. Grass finished (omega 3) is better but we are not wealthy. Do your best but do it.

  • Rose

    Great cuts like these are better available directly from a local meat processor. For us in the states, look up a usda meat processing facility in your area and give them a call.

  • Justine

    Hi, I’m just wondering if the nutritional information is per serving or per recipe?

    My macros are actually equal to the nutritional information for carbs, fat and protein as stated in this recipe. So if it is per serve then I could only eat this for the whole day.

    Is that correct? I’m finding this part to be the most confusing.

    Thank you.

  • doug mitchell

    amen Justine!! i’m confused too. they talk about 20 carbs or less, yet many many recipes have 50-75 % of the daily carbs in one serving!! As long as we are talking about carbs, how do u keep the calories low if they keep telling u to eat as much fat as possible?

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