CAROL'S BUTTERFLIED PORK CHOPS WITH MUSHROOM SAUCE

[carol]

CAROL'S BUTTERFLIED PORK CHOPS WITH MUSHROOM SAUCE

6 thick pork loin chops -- butterflied
1/2 cup pork rinds -- crushed fine
1 teaspoon salt
1/4 teaspoon marjoram
dash pepper
1 large egg -- beaten

Mushroom Sauce
1/4 cup chopped onion
1 tablespoon flour{or carb friendly thickener}
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup canned mushrooms -- whole,drained

-Trim all fat from meat.
-Combine seasonings with crushed pork rinds, dip chops in egg & then in crumbs,chill for 30 minutes.
-Heat approximately 2 T. olive oil in large skillet.
-Slowly brown the chops on each side.
-Place chops in a casserole & bake at 350*F covered for about 20 minutes.
-Uncover & continue baking 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 & smooth.
-Season with S&P, then add the mushrooms
-Cook & stir until thick & bubbly.
-Spoon sauce over each chop as it is served.

-6 servings @ 3.6 carbs minus 0.8 gr. fiber= 2.8 carbs & 25.1 gr. protein per serving.

-You could use any coating mixture you like for the chops but the marjoram is important for the taste. ..
Coating mixture is optional & could be left off.
-This would be good with chicken too.

[barbogold]

My gosh does that look good.