Tag Archives: skillet meal

Main Dish, Pork

Apples, Onions and Pork equals delicious

Pork chops cook quickly when fried and combine wonderfully with other flavors. One of my favorite recipes when I was a child was pork chops with apples and corn. Well, corn is a tough one to do on low carb and even apples push it a bit, but this recipe combines apples with onions for a really fantastic flavor that is still under 7 net carbs per serving.  My secret ingredient? Irish Whiskey. It brings a subtle flavor to the meal.

Whiskey Pork Chops with Apples

2 Pork Chops, about 3/4 inch thick (4 oz. each)
Seasoning Salt
Ground Black Pepper
1 teaspoon Olive Oil or Vegetable Oil
2 teaspoons Unsalted Butter
1/3 large Onion, sliced
1 Scallion, sliced
3/4 Apple, cored and sliced
1/4 cup Irish Whiskey plus water to make 1/3 cup

Wash the pork chops and pat dry with a towel. Trim off any large pieces of fat. Sprinkle with seasoning salt and pepper to your preference on each side. Heat a cast iron or copper clad pan over high heat, lower to medium high. Add the olive oil and swirl around the pan. Put in the pork chops and cook for about five minutes on one side so you get a good sear, then turn the chops over and cook another five minutes. Set aside on a warm plate. (Put the plate on the turned off burner next to where you’re cooking to get it warm or put it in a low temperature oven.)

Add butter to the pan to melt, then swirl it around the pan. Add the onions, scallions, and apples. Saute until the onions begin to caramelize, around eight minutes. Stir in the whiskey and water, then add the pork chops back to the pan.

Cook until the pork chops are tender, around another fifteen minutes. About half-way through, turn the chops over and pile the apple mixture on top. Cover with a lid and finish cooking until the pork chop is done.

Serve with mashed cauliflower and a salad to complete the meal.

Makes 2 servings.

Nutrition information per serving:
Calories: 378 Fat: 15.8 g Net Carbs: 6.8 g Protein: 32.2 g

Main Dish, Poultry, Recipes

Quick & Cool Sausages and Turnip with Greens Skillet

One of the joys of Spring is all the fresh greens available at the market. Most of these edible leaves have about the same carb and calorie count so they can be used interchangeably in this recipe. Sometimes you will find bags of mixed greens and other times, you have to buy them separately. This is a very Southern dish, but delicious and easy to make.

My recipe makes a large pan of greens that can make a filling meal for two people or serve four with additional side dishes, like fruit or squash, and a slice of low carb bread.

Sausage and Turnips with Greens

3 cups fresh greens (Spinach, Chard, Turnips Greens, or Bok Choy)
1 medium Turnip, peeled & diced *
1 teaspoon Garlic, minced
2 cups shredded Cabbage
2 Louisiana Hot Link Sausages  (can be beef, chicken, or pork)
1 tablespoon Olive Oil
Salt to taste
White Wine Vinegar to taste

*May also use 1 cup of kohlrabi or celery root

Bring a pot of water to a boil, then add the diced turnips and cook for about five minutes. Drain.

In a large skillet, heat the olive oil until it starts to sizzle, then reduce heat to medium and add the garlic.

Stir in the turnips and cook for a few minutes, then add the sausages and cook for about five minutes until the sausages begin to brown.

Add the greens and cabbage, salt and pepper. Stir and cook until the greens are limp. Sprinkle wine vinegar over the top and serve.

Makes two large servings.

Turnips
Nutrition Information per serving:
Calories: 174 Fat: 16.7 g Net Carbs: 8.7 g Protein: 12.9 g

Kohlrabi
Nutrition Information per serving:
Calories: 188 Fat: 9.7 g Net Carbs: 9.5 g Protein: 8.1 g

Celery Root
Nutrition Information per serving:
Calories: 191 Fat:10.0g Net Carbs: 13.4 g Protein: 7.3 g