This tasty creation was simple yet had a very sophisticated sauce we both just loved. This dinner can be ready in about 45 minutes and really delivers on flavor. If still on Atkins Induction, you will have to omit the wine. Paleo followers will want to use coconut milk in lieu of the cream. This is suited, as written, for all other phases of Atkins and Keto diets if this will fit your daily nutritional limits.
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1 lb. pork chops or steaks, cut into 3 portions, deboned
2 thick slices bacon (2.5 oz), chopped
3/4 c. parsley, chopped
½ c. mushrooms, canned with liquid
¼ tsp. coarse black pepper
4 oz. white wine (I used Chardonay)
3/4 c. heavy cream
¼ tsp. onion powder
DIRECTIONS: Brown bacon over high and remove to paper towel. Debone pork and pound with a meat tenderizer. Lightly pepper the pork pieces and brown in bacon fat in skillet over high heat. Remove meat to a plate. Lower heat to medium and add back the bacon to the skillet. Chop and add the parsley to pan. Also add in mushrooms (with juice from can), wine, rest of black pepper and onion powder. Simmer sauce on low heat until it begins to thicken a bit (about 5 minutes). Set browned pork on top of sauce in skillet and lower heat to lowest setting possible. Cook until meat is done or around 15-20 inutes. Plate and with your favorite veggie side, spooning 1/3 of the parsley-mushroom-bacon sauce over each portion.
NUTRITIONAL INFORMATION: Makes 3 servings, each contains:
733 calories, 54 g fat, 5.23 g carbs, 1.16 g fiber, 4.o7 g NET CARBS, 47.3 g protein, 940 mg sodium.