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. 🙂
You can have many more delectable low-carb recipes at your fingertips with your very own set of LOW CARBING AMONG FRIENDS. Best-selling author Jennifer Eloff has brought together some of the most talented low-carb cooks on the internet to collaborate on this venture. Click the link to see a sampling of the exciting dishes you’ll find in these cookbooks. You can order the 5-volume set or individual volumes from Amazon or here.
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:
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.