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Old 07-17-2012, 08:00 AM   #1
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Smothered Pork Chops

This dish I've been making ever since I was in college, but I was guilty of using cream of mushroom soup back then. It's low-carb re-encarnation is MUCH better!

The flavors of this dish are favorites of my husband. He loves anything that remotely resembles his favorite pre-lowcarb dishes that contained cream of mushroom soup. But as I won’t eats such things anymore, I re-invent these dishes using pure cream along with a thinner like water of broth and just thicken it up if needed. He’s perfectly happy with the re-inventions, so “Who needs canned soups?” I fixed it last week and realized I've not added it to my website or here. So I offer it now for your consideration. This tasty dish is suitable for Atkins Induction if you omit the wine. It is also chock full of your daily nutrient needs, as the stats below confirm. This can be thickened (if desired) with your favorite thickener, but I don’t really think it is necessary, as most of the liquid cooks away in the oven and the cream really amply takes care of what remains. This sauce and preparation also lends itself to inexpensive beef cuts, like cubed round steak or pounded chuck.

INGREDIENTS:

10 oz. lean, pork loin (or boneless chops)
2 oz. bacon, coarsely chopped
2 oz. onion, slivered in long strips or chopped
4 large mushrooms, sliced
1 c. chicken broth (pork broth if available)
2 oz. heavy cream
1 oz. white wine (omit if still on Induction)
Dash each salt and black pepper

DIRECTIONS: Preheat oven to 350º. Brown bacon in a non-stick skillet over high heat. Add onion, salt and saute, allowing it to soften and caramelize in the bacon drippings. Add mushroom slices and saute just until they are no longer white. Remove all to a plate temporarily. Now brown the meat on both sides in the same skillet, but it will only be half-cooked at this point. Add back the vegetable mixture, chicken broth, wine and pepper. Remove from heat, cover and pop into preheated 350º oven for 30 minutes to finish cooking and let the meat to get tender in the sauce. Remove from oven, remove lid and place over low stovetop heat. Add cream and simmer a few minutes to slightly thicken up. If not thick enough for you, thicken with a sprinkle of your favorite thickener. Serve each portion with half the sauce dipped over the top, alongside your favorite green veggie or a nice salad.

NUTRITIONAL INFO: Makes 2 servings, each contains:

475 calories
32 g fat
5.55 g carbs, 1.2 g fiber, 4.35 g NET CARBS
37 g protein
593 mg sodium
909 mg potassium
60% B6, 50% B12, 74% niacin, 62% phosphorous, 14% magnesium, 23% iron, 34% copper, 58% riboflavin, 112% selenium, 140% thiamin and 42% zinc.
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My recipe website: http://buttoni.wordpress.com/
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Old 07-17-2012, 01:43 PM   #2
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This looks yummy
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Old 07-17-2012, 02:07 PM   #3
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Drooling - I will make this as soon as the temp is under 90 degrees around here.
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Old 07-17-2012, 04:35 PM   #4
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This meat comes out very tender. I think you will like this, Brenda and Gello.
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Old 07-18-2012, 05:12 AM   #5
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Peggy those look delicious!!! Don't you just adore Southern (Texas) Classics? Love the idea of adding the wine and also mushrooms!!!

As a kid, Mom did the basic trinity and roux made with water on our smothered pork chops and chicken. But I think your version really lifts it up with a touch of elegance!! Good job!
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Old 07-18-2012, 11:21 AM   #6
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Thanks Susie. I do indeed love the comfort food "basics". I have about 10-12 recipes I just love to cook over and over and over again. We never tire of them. This is one of my pork "basics". Sometimes I throw some rosemary and minced onion in rather than the bacon. Just depends on my mood that day.
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Old 07-18-2012, 01:48 PM   #7
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What kind of white wine do you recommend in your recipe?
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Old 07-18-2012, 06:24 PM   #8
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I usually just use whatever white wine is open in the fridge. I think I used a white chablis in this last time. But a white riesling or chardonnay will do, too.
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Old 07-18-2012, 06:51 PM   #9
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Thanks for your response. I know nothing about wine.
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Old 07-18-2012, 07:28 PM   #10
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I don't really either, Dixie. I don't even drink it anymore due to allergies, but I can use 2-4T. in a sauce without my head getting stopped up. So I was really serious when I said I tend to just use whatever white or red my husband opened last. That approach works great for me at the stove. I know the great chefs out there might disagree with that approach, but I don't include myself in that category.
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Old 07-19-2012, 10:22 PM   #11
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I love dry vermouth, cuz it's shelf stable and doesn't need refrigerating after it's open. It's cheap and "Julia" swore by it! Actually, my mom taught me that one!
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Old 07-20-2012, 11:15 AM   #12
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Yes, that'll work, too. I will sub vermouth for sherry in recipes, too, as the flavors are very similar to me.
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Old 07-22-2012, 12:57 PM   #13
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Just tried this recipe- was delicious! My sauce would not get thick though- I probably used too much wine (wanted to finish the bottle off so just dumped whatever was in the bottle). But no worries- we ate it in bowls! The pork chop was like a little island in a sea of yummy sauce.

Paired it with a tart green salad w cukes and onion.

So good!

Thanks for the recipe, Buttoni!
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Old 07-22-2012, 01:26 PM   #14
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Glad you liked it, Ira! That extra wine thinned yours out too much. Anytime that happens with a recipe, just sprinkle a little xanthan gum or guar gum over the top and stir it in and wait a few minutes and it'll thicken that sauce right up for you. Sometimes it will take a second sprinkling if there's a lot of liquid in the dish. More cream would work, too, but that approach ups the calories and carbs. Xanthan gum won't. Life's too short to endure runny sauces.

Last edited by buttoni; 07-22-2012 at 01:27 PM..
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Old 07-22-2012, 01:29 PM   #15
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I'll have to get some- do you know of a store that carries it?
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Old 07-22-2012, 01:52 PM   #16
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Some health food stores carry it, and I think folks with Trader Joes say they carry it. Some stores with complete Bob RedMills products can walk in and buy it. But most have to order on line. I order mine at Netrition as no local stores have it.
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