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.

Edamame and Carrot Salad

This recipe is a simple and healthy one that is promoted by The Heart and Stroke Foundation. It may not be the strictest slow carb recipe that I have, but it's simple, tastes good, and is good for you. I'm sure that it could find a place in anyone's slow carb diet repertoire. If nothing else, it at least is a change of pace from the usual beans and lentils recipes. You know what I mean. ;)  A 3/4 cup serving of this recipe only has 107 calories, 8 g of protein, 6 g total fat, and 8 g of carbs (4 g are fiber).

Ingredients:

• 500 g shelled soy beans (edamame)
• 3 large carrots, shredded
• 3 tbsp chopped coriander or parsley
• 2 tbsp sesame seed paste (tahini) or peanut butter
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, minced
• 1 small clove if garlic, minced
• 1/4 tsp chili paste or hot sauce (optional)

Directions:

1. Cook the edamame for 4 minutes in boiling water.
2. Drain and rinse the edamame in cold water, then transfer them to a large bowl.
3. Add the shredded carrots and coriander/parsley.
4. In a separate bowl, combine the remaining ingredients to make the dressing. Whisk well to mix.
5. Add the dressing to the beans and carrots, and mix well to coat everything.
6. Serve!

Options and Recommendations:
Though not absolutely required, I enjoy this dish best when it's cold, so I cover and refrigerate for a while if I have time. This makes a great appetizer for a nice summer meal or barbecue.

White Kidney Beans with Spinach

Are you following a slow carb diet, and getting a little tired of the same old black beans and lentils in your meals?  And, are you trying to find something else to add to your slow carb menu to change things up a little bit?  I was, and after a bit of searching I came across this recipe for white kidney beans with spinach, which fits perfectly within the slow carb diet guidelines.

Super Slow Carb Chili with Beef

This is a slow carb recipe for beef chili that we threw together one night, and were very happy with it. For two people, this recipe makes plenty, enough for dinner and leftovers for lunch the next day.

Slow Carb Turkey Meatballs

Turkey is a great source of protein, and the lean stuff has almost no fat to it, which makes it a perfect fit to a Slow Carb diet, or any diet for that matter.  This recipe will make you a dozen or so nice, big lean turkey meatballs.  When paired with a serving of steamed vegetables or cooked beans, it makes a wonderful slow carb meal that doesn't break any rules at all.

Chicken and Romano Beans

This recipe is a simple one, but a wonderful one.  Basically throw everything in the pan, and let it cook...  doesn't get any simpler than that!  This recipe for Chicken and Romano Beans is perfect for a slow carb diet, will leave you feeling full and satisfied after the meal, and doesn't take that long to prepare!

Slow Carb Omelet - Lentil Variation

This recipe cooks similarly to the Slow Carb Omelet with Black Beans, though it tastes entirely different.  If you cook the lentils enough, you can get a nice crispy texture as well, though that's not entirely required.  This is another great slow carb breakfast that doesn't take very long to prepare, and will keep your energy up well into the morning and up to lunch time.

Slow Carb Turkey Chili

Turkey chili is great, and it's even better when you can say that you made it yourself.  This recipe fits nicely into a slow carb diet... basically it's just vegetables, beans, and meat.  It makes enough for 6-8 bowls, so count on having leftovers, which is never a bad thing.  And having turkey chili already made and ready to eat after work for a few days is awesome.  Give it a try, and let me know what you think.  Feel free to experiment with the spices to create your own perfect blend.