Pork Chops With Garlic & Balsamic Vinegar Sauce

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The garlic and balsamic vinegar sauce had a lovely tangy-sweet flavor. This easy to make sauce only adds 2g of net carbs. Awesome. And yes, that is a slab of butter on the cauliflower! I'm eating low-carb/high-fat after all.

The garlic and balsamic vinegar sauce had a lovely tangy-sweet flavor. This easy to make sauce only adds 2g of net carbs. Awesome. And yes, that is a slab of butter on the cauliflower! I’m eating low-carb/high-fat after all.

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.
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BBQ Rub for Pork Chops

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Tonight’s Dinner: grilled pork chops with a BBQ rub, grilled zucchini and a side of greens.

Below is the rub recipe for the pork chops.

Grilled Pork Chops
Ingredients
2 Pork Chops
1/4C of BBQ Rub
1-2 Tbsp Olive Oil

Cajun RubRub Ingredients
2 Tbsp Ground Cumin
2 Tbsp Garlic Powder
2 Tbsp Xylitol (natural sugar substitute; found in health food sections of grocery stores)
1-1/2 Tbsp Chili Powder
1-1/2 Tbsp Pepper
1 Tbsp Salt
1 Tsp Powdered Mustard
1 Tsp Ground Allspice

Directions
Mix the rub ingredients together. Take a portion of rub to use on pork chops and store the rest in a air tight container. Use your fingers to cover the pork chops with the rub. Place the pork chops in a ziplock bag and add the olive oil. Ensure the oil coats both chops. Let the chops sit for 1 hour, flipping half way through.

For thick chops: Set the heat to high to sear the meat first. Put the chops on the grill and close the lid. After one minute open the grill and flip the chops. Close the lid for one minute. Now turn down the heat on your grill to medium. Rotate the chops about 45 degrees to get your crosshatch marks and let them cook for about 3 more minutes with the lid down. After this time flip the chops over and continue cooking for about 4 more minutes. It is best at this point to turn your grill down to its lowest setting.

Your pork chops should be done when the internal temperature reaches 145 degrees. Place the chops on a plate and cover with aluminum foil for 5-10 minutes. This recovery period lets the meat loosen up and the juices flow through the pork chop. After 10 minutes, serve.