To be so simple to prepare, these boneless pork loin chops were both delicious and especially tender. My husband just loved these tonight and said to “please do these often!” A quick pan dinner for a busy week-night when you’re tired, for sure. Simply sear, simmer and EAT! This recipe is not suitable until Atkins Phase 2 due to the wine, but subbing in chicken stock would allow this for those still in Atkins Induction Phase.
2 boneless pork loin chops (or bone-in chops)
¼ tsp. my Homemade Montreal Steak Seasoning
3 T. butter
6 large mushrooms, cut into quarters
1 clove minced garlic
Dash black pepper and sea salt
¼ c. white wine (I used Riesling)
DIRECTIONS: Melt butter in skillet over medium-high heat. Sprinkle Montreal Steak Seasoning on both sides of the pork. Sear both sides of the meat until light brown. Lift meat out to a plate when both sides are golden (meat will not quite be done). Add garlic, mushrooms, black pepper and sea salt. Saute mushrooms until nearly tender, push them to the outside of the pan and replace meat in pan. Lower heat to medium-low. Add wine to both de-glaze the brown bits from the pan bottom and to continue cooking the meat. Simmer over low heat about 5-7 minutes or until meat is firmed up and fully done. Remove from stove and serve at once with you favorite sides.
NUTRITIONAL INFO: Makes 2 servings, each contains:
443 cals, 31g fat, 3.3g carbs, 0.65g fiber, 2.65g NET CARBS, 33g protein, 143mg sodium