I whipped this dish up last night. Easy to make, delicious, and low carb – just the way I like it. The only mistake I made with this dish was slightly over cooking the chops. That’s a mistake I won’t make again. Thankfully they were still tasty.
The recipe comes from low-carb cookbook — 500 Low Carb Recipes by
Dana Carpender. The book’s loaded with great ideas and I plan to try a few in the coming weeks. The egg recipes especially intrigue me. Eggs are a daily staple for us, so recipes that punch them up are always welcome. Hmmmm…I’m starting to drool.
Pork Chops With Garlic & Balsamic Vinegar Sauce
Net Carbs: 2g
*Weight Watchers PointsPlus: 11
Servings: 2-3 servings
*The PointsPlus value will vary based on the weight of your pork chop. For this recipe, I assumed a pork chop that weighs 6 ounces. Adjust accordingly.
- 2 tbsp olive oil
- 2 or 3 pork rib chops, 2 inches thick
- ¾ C chicken broth
- 3 tbsp balsamic vinegar
- 3 cloves garlic, crushed
- ¼ tsp xanthan gum or guar gum (for thickening the sauce)
- Add oil to a large skillet over medium-high heat. Sear the pork chops in the oil until browned on both sides.
- Add the broth, vinegar and garlic; cover the skillet and turn the heat down to low. Let the chops simmer for 1 hour.
- Once cooked, remove the chops from skillet. Pour the liquid from the skillet into a blender; add the guar or xanthan. Run the blender until well mixed and pour the thickened sauce over the chops.
This recipe makes a lot of sauce. If you use it all (I didn’t), divide the sauce evenly between the chops.
I served this dish with 2 cups of sautéed spinach (seasoned with garlic and red pepper flakes) and steamed cauliflower. With my veggies added to the meal, my total net carb count for dinner was 7g. Perfect!
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