Smothered Pork Chops

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The flavors of this dish are favorites of my husband.  He loves anything that remotely resembles his favorite pre-lowcarb dishes that contained cream of mushroom soup.  But as I won’t eat such things anymore, I re-invent these dishes using pure cream along with a thinner like water or broth and just thicken it up if needed.  He’s perfectly happy with the re-inventions, so “Who needs canned soups?” :)  This pork dish I’ve cooked for years and realized I hadn’t gotten around to adding this one to my recipe collection here.  So I offer it now for your review and consideration.  This tasty dish is suitable for Atkins Induction if you omit the wine.  It is also chock full of your daily nutrient needs as the stats below confirm.  This can be thickened (if desired) with your favorite thickener, but I don’t really think it is necessary, as most of the liquid cooks away in the oven and the cream really amply takes care of what remains.  This sauce and preparation also lends itself to inexpensive beef cuts, like cubed round steak or pounded chuck.

VARIATIONS:  Add one of the following to the gravy:  pinch thyme, 1 T. fresh rosemary (or 1 tsp. dried),  1 tsp. dehydrated onion, or 1/4 c. fresh chopped parsley. 🙂

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10 oz. lean, pork loin (or boneless chops)

2 oz. bacon, coarsely chopped

2 oz. onion, slivered in long strips or chopped

4 large mushrooms, sliced

1 c. chicken broth (pork broth if available)

2 oz. heavy cream

1 oz. white wine (omit if still on Induction)

Dash each salt and black pepper

DIRECTIONS:  Preheat oven to 350º.  Brown bacon in a non-stick skillet over high heat.  Add onion, salt and saute, allowing it to soften and caramelize in the bacon drippings.  Add mushroom slices and saute just until they are no longer white.  Remove all to a plate temporarily.  Now brown the meat on both sides in the same skillet, but it will only be half-cooked at this point.  Add back the vegetable mixture, chicken broth, wine and pepper.  Remove from heat, cover and pop into preheated 350º oven for 30 minutes to finish cooking and let the meat to get tender in the sauce.  Remove from oven, remove lid and place over low stovetop heat.  Add cream and simmer a few minutes to slightly thicken up. If not thick enough for you, thicken with a sprinkle of your favorite thickener.  Serve each portion with half the sauce dipped over the top, alongside your favorite green veggie or a nice salad.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

475 calories

32 g fat

5.55 g  carbs, 1.2 g  fiber, 4.35 g  NET CARBS

37 g protein

593 mg sodium

909 mg potassium

60% B6, 50% B12, 74% niacin, 62% phosphorous, 14% magnesium, 23% iron, 34% copper, 58% riboflavin, 112% selenium, 140% thiamin and 42% zinc.

By Peggy Posted in Pork

12 comments on “Smothered Pork Chops

  1. This was fantastic! I didn’t have bacon, gasp, but my husband said he would eat it again, just the way it was. I used xanthium gum to thicken and it made a perfect gravy!!


    • Isn’t this recipe just scrumptious? Made it without the bacon for many years and then the proverbial light bulb went off. Wait until you add the bacon……….it’s even better!


  2. This way of making a sauce is so versatile and good for chicken as well. Would also be good to stir in some whole grain mustard when you take it off heat. I am anxious to make this for a meal. Thanks.


    • Sure, you can, Ali, but the dish will have a much simpler flavor in doing so. I would substitute an equal amount of pork or chicken broth for the wine. Parsley might be a very nice sub for the mushrooms. 🙂 Hope you like this dish. It’s a fav in our house.


    • Welcome to the site, Sandra. Another food blogger, eh? I’ll go check out your site! I hope you like this Sandra. I just posted my Swiss Steak recipe tonight that is ALSO good done with pork instead of beef. You might like to check that one as well. Both these two dishes are go-to dinners when I don’t want to have to fuss or “think”. LOL

      OMG, your desserts look lovely, though they are off-limits for me with real sugar and real flour. But man, your pound cake looks absolutely divine!


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