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Creamy Mushroom Pork Chops
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Serving Size: 6
6 thick pork loin chops, butterflied
1/2 cup pork rinds, crushed fine
1 tsp salt
1/4 tsp marjoram
1 dash pepper
1 large egg, beaten
Mushroom Sauce:
1/4 cup chopped onion
1 tbl flour
1/2 cup cream
1/2 tsp salt
1/4 tsp pepper
1 cup canned mushrooms,whole drained
Trim all fat from meat.
Combine seasonings with crushed pork rinds, dip chops in egg and then in crumbs, chill for 30 minutes. Heat approximately 2 tablespoon olive oil in large skillet. Slowly brown the chops on each side. Place chops in a casserole and bake at 350°F-180°C covered for about 1/2 hour. Uncover and continue baking for another 20 minutes until cooked but not overcooked. This will crisp up the coating. Prepare sauce In 2 Tablespoons butter; saute the onions until soft but not browned.
Stir in the flour, mix well then add the cream. Stir until thickened and smooth. Season with salt and pepper and then add the mushrooms. Cook and stir until thick and bubbly. Spoon sauce over each chop as it is served.
6 servings at 3.6 minus 0.8 grams fiber = 2.8 carbs and 25.1 grams protein per serving. You could use any coating mixture you like for the chops but the marjoram is important for the taste.
Per Serving: 315 Calories
4 carbs
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