This low carb recipe is pretty awesome. If you have an appropriately sized skillet (I like cast iron for this), the pork chops will braise and remain tender and juicy. You still need to keep an eye on them and let them just barely simmer when cooking. Boil them and you get shoe leather, so keep an eye on the pan.
Pork Chops with Mushroom Dijon Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
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4 each pork chops — Center cut, 1/2″ thick minimum
1 tablespoon butter
1 tablespoon cooking oil
1 teaspoon black pepper
1 teaspoon salt
1/4 cup minced onion
1/2 cup white wine
3/4 cup chicken stock
1/2 cup half and half — reduced fat will not work. Separates in wine. Use full fat.
4 ounces mushrooms — sliced
1 1/2 tablespoons Dijon mustard
1 tablespoon parsley
Melt butter, add oil over med high heat. Season chops with salt and pepper. Brown chops, about 3-4 min per side. Take out the chops and set aside.
Take out the chops and pour off excess fat. Fry onions and sliced mushrooms. Add wine and bring to boil, should be almost immediately in a hot pan.Add stock and simmer. Put the chops back in and cook about 10-20 minutes depending on thickness. Turn over half way through. Do not boil the chops. The pan should be just barely at a simmer and the chops should not be covered in liquid (you’re braising them).
When the chops are done, take them off and cover with foil. Boil sauce till reduced by half and add the half and half slowly and boil for a couple minutes. Mix mustard with the parsley and then blend into the sauce.
Serve sauce on the pork chops.
Taste is not far off a marsala wine dish if you use a sweet wine.
“Braised pork chops with a tasty mushroom dijon sauce”
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Per Serving (excluding unknown items): 367 Calories; 25g Fat (65.3% calories from fat); 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol; 1110mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.