Mushroom Onion Mixture on top of browned pork chops
Alfredo Sauce poured over the pork chops
Just out of the oven!
Plated pork chops
Plated pork chops from another angle
ALFREDO PORK
CHOPS
This is a most delicious meal and a super way to serve boneless pork chops.The sauce is rich and creamy - the best! You could this sauce for other applications as well...like with chicken over zucchini noodles, for instance. Very tasty indeedy! Sorry the photos are the not the greatest. They certainly don't do it justice.
Despite the campaign to promote pork as the other white meat, it is actually not a white meat according to the United States Department of Agriculture. It is true, however, that pork is actually not as high in fat as one would think. Most times a chicken breast will have more fat than a pork chop, not that we are particularly concerned about the fat on our low-carb diet. It's just interesting info. Hope you enjoy this uber-tasty recipe. The sauce is so delicious with pork chops...just transcends it to new creamy heights!
Despite the campaign to promote pork as the other white meat, it is actually not a white meat according to the United States Department of Agriculture. It is true, however, that pork is actually not as high in fat as one would think. Most times a chicken breast will have more fat than a pork chop, not that we are particularly concerned about the fat on our low-carb diet. It's just interesting info. Hope you enjoy this uber-tasty recipe. The sauce is so delicious with pork chops...just transcends it to new creamy heights!
2 lbs boneless pork chops (0.9 kg)
(about 8 chops)
Garlic Rub:
1/2 tsp granulated garlic (2 mL)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
Mushroom Veggie Topping:
Mushroom Veggie Topping:
2 tbsp bacon fat, OR butter,
divided (30 mL)
8 oz fresh mushrooms (250 g)
2 tbsp bacon fat, OR butter,
divided (30 mL)
1 medium onion, chopped
1/3 cup
chopped flat-leaf parsley (75 mL)
Alfredo Sauce:
8 oz regular cream cheese
(250 g)
1/2 cup
grated Parmesan cheese (125 mL)
1/2 cup
Low-Carb Milk, OR half and half OR half water and cream (125 mL)
1/2 cup
butter (125 mL)
Preheat oven to 300°F (150°C). Rinse
and pat pork chops dry with paper towels.
Garlic
Rub: In small bowl, combine garlic, salt and black
pepper. Rub the mixture over the pork
chops on both sides. In nonstick frying
pan, over medium heat, in half the bacon fat, OR butter cook half the pork
chops on both sides until turning brown.
Set aside in 9 x 13-inch (23 x 33 cm) casserole dish. Repeat with the remaining pork chops.
Mushroom Veggie Topping: Wash
and slice mushrooms. In nonstick frying
pan, over medium heat, in 1 tbsp (15 mL) hot bacon fat, OR butter, toss
mushrooms to coat. Stir fry 2 minutes
and then place lid on pan and continue to cook until most of the water
evaporates. In medium bowl, set
mushrooms aside. In same pan in
remaining bacon fat, OR butter, cook onions until turning golden brown. Add to mushrooms along with the parsley. Spread mushroom mixture over pork chops. Pour Alfredo Sauce over all the chops. Cover casserole with foil and bake 1
hour. Allow to rest 10 minutes before
serving.
Alfredo
Sauce: In nonstick frying pan, combine cream cheese,
Parmesan cheese, Low-Carb Milk, OR half and half and butter. Keep stirring until the sauce turns
smooth.
Yield: 8 servings
1
serving
431.2
calories
26.5
g protein
34.2
g fat
0.7 g fiber
4.1
g net carbs