This was a super quick and easy dish to prepare I think my readers will enjoy. I’ve made Chicken Florentine for many years but never thought to do a florentine rendering with pork. Well, I should have tried it years ago! This was a delicious dinner tonight. I served it with some buttered, “candied” carrots which complimented the meal nicely. This recipe is not suited for those still in the initial 2-week Induction phase (unless you leave out the wine) but can be enjoyed anytime after your Induction period. This dish should me fine for those on most Keto diets as well. This recipe can be stretched easily for 4 portions if you add 2 more portions of pork to the recipe (carb count would go slightly down since sauce would be distributed among 4 servings). There was ample sauce to do this. Alternately, you can reduce the chicken broth, cream, wine and peppers to just 2 slices for less sauce on just 2 servings. We’re creamy sauce lovers, so we ate all the sauce!
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2 4-5 oz. pieces boneless pork loin
1 T. each unsalted butter and olive oil
½ c. heavy (whipping) cream
½ c. white wine (I used Chardonnay)
1½ c. chicken broth (I use homemade, virgin broth)
1 c. frozen leaf spinach
Dash coarse black pepper
Dash red pepper flakes
2 oz. red bell pepper, sliced crosswise into 4 slices
1/8 tsp. xanthan gum or preferred thickener
DIRECTIONS: Pound the two pieces of pork with a meat tenderizer. Place butter and olive oil in skillet over high heat and sear the pork on both sides. Remove to a paper plate while you construct the sauce. Add the cream, chicken broth, wine, spinach, black and red pepper flakes to the pan. Sprinkle the thickener over the sauce now. Simmer the pan contents a couple minutes until until spinach is cooked and sauce has begun to thicken. Add the red pepper slices around the outside of the pan. Place the chops back on top of the sauce in the center and simmer just until red pepper slices are softened but not falling apart. Serve pork with an ample serving of the sauce and pepper slices on top.
NUTRITIONAL INFO: Makes 2 servings, each contains: (numbers go down with 4 portions of meat)
631 cals, 44g fat, 8.3g carbs, 3g fiber, 5.3g NET CARBS, 37g protein, 142 mg sodium