Tag Archives: pork

Main Dish, Pork, Recipes

Delightful Pork with a Mustard Sauce

I love pork, so I really enjoy finding recipes that combine it with savory sauces.  This is a very good one and the mustard adds just a little bite to the flavor.  Serve it with the vegetable of your choice and a small side salad.  If you aren’t that crazy about pork, the other white meat, a chicken breast, works well.

4 boneless pork chops, about 1/2 inch thick (2 to 3 oz. each)
1/2 teaspoon Lemon Pepper
1 tablespoon Butter
1/4 cup Hot Water
1 teaspoon Better Than Bullion
1/4 cup Heavy Cream
1 tablespoon Dijon-style or Brown Mustard
1/2 teaspoon Dry Mustard Powder
1 teaspoon Worcestershire Sauce

Sprinkle the pork chops with lemon pepper on both sides. In a skillet, melt the butter, then add the chops and cook until browned on both sides, about 5 minutes on each side. Remove to a plate.

Mix the bullion in the hot water and add to the skillet, stirring to get all the meaty bits loose and pulled into the sauce. Add the mustard, mustard powder and Worcestershire sauce. Stir into the mixture, then stir in the cream. Bring to a boil, then lower the heat and continue to cook and stir until the sauce begins to thicken.

Add the pork chops back in with any juices on the plate. Cover the chops and cook a little longer to heat them up and finish any side dishes. I served mine with asparagus and diced turnips with butter and cheese.

Makes two servings.

Nutrition Information per serving:
Calories: 434 Fat: 30.4 g Net Carbs: 2.9 g Protein: 36.7 g

Main Dish, Pork, Recipes

Simple Low Carb Cracked Pepper Pork with Mushrooms

This is my take on a very delicious and easy to make restaurant dish.  I started with two pork loin steaks that I cut into three pieces each so they cook a little quicker.  Add freshly ground pepper while cooking and make a delicious pepper sauce to put over the top or return the pork steaks to the pan and smother them in it.  Either way, they are simply delicious and have gone into my “do often” recipe file.

The only real low carb extra in this recipe is the use of a low carb flour for coating the pork and thickening the sauce.  You can omit it completely and just coat the pork with ground pepper, then cook it in butter until it browns and is almost done.  Cook the sauce longer to reduce the liquid until it is thickened.

Cracked Pepper Pork with Mushrooms

3 tablespoons Butter
2 Pork Tenderloin Steaks, cut into three pieces each
Pinch of Salt
2 tablespoons Freshly Ground Peppercorns
2 tablespoon Low Carb Flour
1/4 cup chopped Onion
1 teaspoon chopped Garlic
1/2 cup sliced Mushrooms
1/2 cup Chicken Broth
1 oz. Burgundy Wine (optional)
2 tablespoons Heavy Cream

Put one tablespoon of low carb flour, 1 tablespoon of ground pepper, and 1/4 teaspoon of seasoning salt in a plastic bag and shake it to mix it together. Add the pork pieces and shake to coat with the mixture.

Preheat the oven to 150 to 170 degrees (F). Melt 1 tablespoon of butter in a large pan over medium-high heat. When the butter is melted and just starting to bubble, add the pork and cook until golden crisp on each side. Remove the pork to a sheet of aluminum foil, wrap and put in the oven to keep warm. Add the rest of the butter to the pan, then add the garlic and chopped onion and sauté a few minutes, then add the mushrooms and continue to cook until they are lightly browned. Add the remaining flour and stir to a paste, then add the chicken broth, wine (if you are using it), remaining pepper and heavy cream. Blend together, then bring the heat up to high and continue to cook and stir until the sauce is thickened.

Arrange the pork on the serving plates and spoon the sauce over the top. Add a little more pepper if you wish. You can also put the pork back into the sauce to warm again before serving.

Makes two large servings or three smaller servings.

Nutrition information per large serving:
   Calories: 502.3 Fat: 35.2g Net Carbs: 6.8 g Protein: 37.9 g

 

Asian Recipes, Pork, Recipes

Taste of the Orient in Broccoli Pork Stir Fry

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Chinese food, Thai food, Indian food– I love it all.  The flavors are just so satisfying.  I had just seen a post for Broccoli Beef on the Chinese Quest website the day before I made this and I thought, “Why not use the pork I had on hand instead of beef?”  So, I did,  This recipe isn’t exactly like the one at Chinese Quest, so be sure to check out that recipe as well.

I served this over Cauli-rice, which is a simple to make and very tasty alternative to rice.  It makes a great and satisfying meal.

Broccoli Pork Stir Fry

12 oz. Pork Ribs, country style
2 cups Broccoli, frozen or fresh
1 1/2 teaspoon Garlic, minced
1 teaspoons Ginger Paste
1/2 cup Mushrooms, sliced.
1/4 cup Onions, sliced or chopped
1/2 large Sweet peppers, sliced
1/4 cup Baby Corn, cut into pieces
1 teaspoon Chicken bullion or 1/2cup chicken broth
1 tablespoon Soy Sauce
1/2 tablespoon Sherry, dry
1 teaspoon Vinegar
1 tablespoon Cornstarch
2 tablespoons Oil

Cut pork into bite-sized cubes. Mix together soy sauce, sherry, and 1 teaspoon vinegar with one tablespoon oil Add the pork and mix it around. Cover with plastic wrap and put in the ‘fridge to marinate for at least 30 minutes.

In a wok or slope-sided deep skillet, heat the oil, then add the minced garlic and onions and stir until they begin to brown. Remove from pan or slide it to one side and add the marinated pork. Brown the pork, then add the onions and garlic back in along with the ginger paste, broccoli, and sweet peppers.

Cook and stir until the broccoli is hot and still a little raw. Add the mushrooms and baby corn and stir them in. Mix the cornstarch with 1/4 cup of water and mix the chicken bullion with 1/4 cup hot water. Add the bullion and mix into the wok. Stir and cook the vegetables about three more minutes, then add the cornstarch mixture. This will thicken the sauce a little. Cook until the broccoli is just fork tender, then serve over cauli-rice.

Makes 4 servings.

Nutrition Info per serving (without cauli-rice):
Calories: 308 Fat: 18.7 g Net Carbs: 6.9 g Protein: 23.9 g

Be sure to ask any questions you might have about this recipe or share your thoughts on it or if you’ve made other changes.