Mushroom-Smothered Pork Chops

Pork chops are one of my favorite dinners.  The recipe that I've typically had in my family is some variation of coating with flour or bread crumbs, and then frying.  Not very appropriate for a slow carb diet.  However, we modified the recipe a little and combined several other ideas, and the result was this slow carb mushroom-smothered pork chops recipe that is bound to please!  What they lack in the crispy crunch department is more than made up with the delicious flavors!

Ingredients:

• 1 medium onion, diced
• 3 cloves of garlic, chopped (or more, depending on your preference)
• 1-2 lbs of mushrooms, sliced/chopped (use any variety or mixture you like!)
• White cooking wine (or flavor of your preference again)
• Olive oil
• Pork chops (I like boneless the best!)
• Thyme
• Rosemary
• Sea salt
• Black pepper

Directions:

1. Preheat a large pan on the stove to medium-high heat.
2. Add a bit of olive oil to a frying pan, and add the diced onions.
3. Cook the onions, mixing frequently to prevent burning, until they have softened.
4. Add the chopped garlic.
5. Add the sliced mushrooms.  Mix things around, and as the mushrooms shrink with the heating, they will free up more space to add more if you don't have the room to add them all in one go.
6. Continue cooking until it is the consistency that you like.  Then add 1/2 cup of wine, mix, and allow that to cook off for a few minutes longer.  While that's finishing, season the pork chops with the salt, pepper, rosemary, and thyme.
7. Remove the mushrooms from the pan and set aside momentarily.
8. Add the pork chops to the pan and cook on medium high for about 3 minutes on each side, or until they are nicely cooked.  I sometimes throw in a dash of the wine at this point.  (An alternate method that I like to do is to sear the pork on high heat briefly on each side to give it a bit of crispiness, and then immediately reduce the heat or remove the pan from the heat, and finish up the cooking under medium heat).
9. Remove the pork, and if desired you can cover it to keep it warm and allow it to continue cooking itself a bit longer.
10. Transfer the pork chop to a plate, and then smother it in the sauteed mushrooms.

Options and Recommendations:

I enjoy this pork chop recipe with a nice salad, and maybe a side of some sort of beans.  A typical slow carb presentation!  I also think that a glass of wine goes well with this meal.  Enjoy!

I'm keen to try another variation of this by coating the pork in almond or walnut flour before frying, similarly to how is done in my slow carb chicken fingers recipe.

Slow Carb Chicken Strips

Being on a slow carb diet doesn't necessarily mean that you have to give up some of your favorite comfort foods!  Sometimes, we have craving for sweets or deep-fried goodness that don't at all feel like they deserve a place in any diet plan.  But, that doesn't have to be the case!  With a few smart tweaks to conventional recipes, you can prepare dishes that will still be within the rules of your diet and will satisfy your craving.  As a bonus, this recipe will even be loved by your kids, so you can stick to your diet and satisfy them at the same time!  This recipe for slow carb chicken strips that I have here I found on the Slow Carb Foodie website.  The crunch of these chicken tenders will totally hit the spot, and when paired with other slow carb diet foods, such as black beans and broccoli, or this low calorie edamame and carrot salad, you'll have a wonderful meal that you won't feel guilty about eating!

Ingredients:

• 2 chicken breasts, skinless and boneless, cut into strips
• 1 cup almond flour
• 1 egg
• sea salt
• black pepper
• your preferred seasoning (e.g. chili powder, paprika, oregano, cumin... whatever you like!)

Directions:

1. Preheat your oven's broiler on it's high setting.
2. Cut the large chicken breasts into appropriately sized fingers / strips.
3. Add and mix the almond flour, sea salt, black pepper, and other seasonings (use as much or as little as you like!) to a large dish or Ziplock bag.  Use something that has enough room to shake / move things around.  Don't use a small bowl or you will make a mess!
4. Break the egg into a bowl and beat it.
5. Dip the chicken strips into the beaten egg to coat it well.
6. Transfer the chicken to the seasoning bag or container, and shake or mix to coat it well with the seasoning mixture.
7. Place the chicken on a pan, and then put the pan in the oven beneath the broiler.
8. Broil for 10 minutes, then remove the pan, flip the chicken, and broil for another 5 minutes or so.  The chicken is done when the coating begins to brown nicely.
9. Remove from the oven and serve with your favorite dipping sauces or condiments (slow carb friendly, of course!)

Options and Recommendations:

Almond flour works well for this recipe, but feel free to try any other nut flour to replace the regular flour or cornstarch that you would normally use.

Lentils with Kale and Chicken

Here's a new recipe for your slow carb cookbook that was passed to me for slow carb lentils with kale and chicken that is perfect for a slow carb diet. It only has a few ingredients, but it still makes for a delicious and satisfying slow carb meal.

Black Beans with Ground Beef

I just threw together this quick slow carb meal this morning and then crossed my fingers that I had something tasty waiting for me at lunch time.  Luckily, my new creation was a winner, and it is one of the simplest slow carb recipes that I've posted yet!

Amazing Turkey Avocado Omelet

This morning, I felt like doing a little bit of slow carb experimentation in the kitchen for breakfast. The result was ridiculously good, and I will definitely be making it again within the next few days.

Slow Carb Bean and Vegetable Omelet

This Slow Carb Bean and Vegetable Omelet is a great way to start your day!  It is perfect for a slow carb diet, and will keep you completely satisfied until lunchtime.  You can modify this recipe in several ways, depending on what vegetables you have on hand.  You really can't go wrong, and it's so simple to make!