Butterflied Pork Chops with Mushroom Sauce
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Does anyone know what marjoram is on this recipe or where to get mushroom sauce. |
IF you read the recipe like this:
For the pork chops: 6 thick pork loin chops -- butterflied 1/2 cup pork rinds -- crushed fine 1 teaspoon salt 1/4 teaspoon marjoram dash pepper 1 large egg -- beaten To make the Mushroom Sauce: 1/4 cup chopped onion 1 tablespoon flour 1/2 cup cream 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup canned mushrooms -- whole,drained It makes more sense. Marjoram is a herb similar to oregano. It should be in the spice section of your grocery store. Karen |
WONDERFUL!
This recipe is WONDERFUL!!!!
:D Such a GREAT change of pace from the same old, same old, low carb meals I have been cooking!!!!! My husband went wild for it, I can't remember being thanked for cooking a meal in AGES!!! |
Does anybody know what the calorie count to this reciepe is?
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Why are we removing fat from the pork. Thats the tastiest bit and this is a lo carb not low cal forum??
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Quote:
It's important to trim excess fat from the chops so that the crumbs will stick to the meat and stay crispy when baked. If you leave a lot of fat on, the crumbs will just become soggy with grease, and fall off. Trimming meats often has nothing to do with calories or fat-consciousness ... it's an essential technique to ensure success of the recipe, with appetizing results. The fat trimmings can be saved and used for frying other foods; plus fat can be added to other parts of the meal, such as melted butter or olive oil to dress vegetables or a salad, if desired. Doreen |
I simply cut grooves into the meat and fat, and then massage in the mix of herbs, spices etc mixed in hi-sat-fat palm oil. This goes for pork, lamb, whatever. Then cooked with the fatty part up, it bastes itself.
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I think you are misunderstanding the recipe here, Thomas. ;) It is a recipe for crumbing pork chops, and as Doreen T explained, removing the fat is simply to enable the crumbs to stick. Just a mechanical thing, and also as Doreen explained, the fat can be kept and used for other purposes.
This is far from being a low fat or low cal recipe. :) Rosebud:rose: |
Fabulousness!!
:yum: I made these last night and both my partner and I adored them!!!
Someone else said that these were a nice change from the usual low-carb fare, and she is 100% correct. I will definitely be making these again. My alterations: I didn't butterfly them; I needed WAY more than 1/2 C of the pork rinds; also, I used fresh mushrooms for the sauce. They came out crispy, tender (next time I'll cook them a shorter amount of time) and the sauce was amazing!! Thanks for the recipe. What is the website where you got this recipe?? |
I will definitely have to try this. It looks delicious.
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