Carbs Per Serving: 5 grams carbs
1 thick cut pork loin chops — (4 1/2″)
1 tablespoon flour
1 tablespoon butter
fresh cracked pepper
1 cup chicken stock
1 shallot — minced
1 tablespoon parsley
1/2 cup whipping cream
8 ounces fresh mushrooms — sliced
4 tablespoons olive oil
How to Prepare:
Season pork with tenderizer and pepper. In a fry pan heat 1 T olive oil and saute the shallot till tender. Add butter to pan and combine flour to make a roux, cook for 3 minutes to remove flour taste. Add in chicken stock and cook till thickened slightly. In a separate pan add 3 T olive oil and fry the pork till cooked through. Add mushrooms to the sauce and cook till tender, add the cream and reduce the sauce till thick and bubbly. Toss in the parsley and serve over the pork loins.
Hint: After cooking the pork, drain off as much oil as possible and add the pan drippings to the finished sauce.