Tag: pork chops

Pork Chops with Rosemary Mushroom Cream Sauce

Posted on October 19, 2022 by - Health & Wellness, Pork

Pork Chops with Rosemary Mushroom Cream Sauce

The flavor in these pork chops is mouthwatering! These turned out so delicious and moist. I grew up really disliking pork chops; however, the key is to not overcook them! I always thought they were dry. I have learned as an adult that the meat thermometer is our friend! I make sure to use that to ease my mind in terms of cooking pork enough, but not so much that it’s overdone. 

If you like the mushroom flavor, I highly suggest using a truffle salt with this dish! It’s spendier, but you can find small containers of it at some specialty stores, so you don’t have to commit to a big expensive jar of it! 

This is really a very simple recipe! Few ingredients and very little prep involved! Enjoy!

 

INGREDIENTS:

  • 2 Tbsp olive or avocado oil
  • 4 bone-in pork chops
  • 3 medium shallots, chopped
  • 12 oz cremini mushrooms, sliced thin
  • 1/2 tsp fresh rosemary, chopped
  • Pink Himalayan or sea salt (or truffle salt), to taste
  • Fresh ground pepper, to taste
  • 2/3 cup heavy cream

DIRECTIONS:

In a large skillet, heat oil on medium-high. Season pork chops with salt and pepper on both sides. 

Cook pork chops until browned on both sides (around 5-6 minutes). Remove from skillet and cover to keep warm. 

Reduce heat to medium, pour off excess fat from skillet. Add shallots, mushrooms, rosemary and a pinch of salt. Cook about 5 minutes, stirring occasionally. 

Add cream then add the pork chops back into the skillet with the sauce.

Simmer about 5 minutes until the pork chops are cooked through (145F).

Spinach Artichoke Stuffed Pork Chops

Posted on August 19, 2022 by - Health & Wellness, Pork

Spinach Artichoke Stuffed Pork Chops

I’ve said this here before, but I used to hate pork chops! I learned only recently that it’s all about how you cook them. Not only were these juicy and tender, but obviously there was a bunch of deliciousness stuffed into them! 

This keto/low carb pork chop recipe is super filling. You really don’t need any kind of a side dish served with it. 

There is a lot of dairy in this recipe. I always opt for organic when I can and definitely go for products without added hormones.

For the mayonnaise I opt for something made with olive or avocado oil. I avoid industrial seed oils like canola, corn and soy as much as possible! These are highly inflammatory!

Just like with our meat choices, all of this has an added impact over time! 

INGREDIENTS:

  • 4 oz cream cheese, softened
  • 2 Tbsp sour cream
  • 3 Tbsp mayonnaise
  • 1/2 can artichoke hearts, drained and chopped
  • 5 oz frozen spinach, thawed and drained
  • 1 clove garlic, minced
  • 1/3 cup mozzarella, shredded
  • 2 Tbsp parmesan cheese, freshly grated
  • Pink Himalayan salt (to taste)
  • Fresh ground pepper (to taste)
  • Crushed red pepper (to taste)
  • 4 pork chops (pasture raised)
  • 2 Tbsp olive or avocado oil, divided

DIRECTIONS:

  1. In a large bowl, mix together the cream cheese, sour cream, mayonnaise, artichoke hearts, spinach, garlic, mozzarella, parmesan and desired amount of salt, pepper and red pepper flakes. Combine well. 
  2. Season the pork chops on both sides with salt and pepper. Cut slits into the thick parts of the chops deep enough so you can fill them with roughly 1.5 Tbsp of the spinach artichoke filling. 
  3. In a large skillet, heat 1 Tbsp of the oil over medium heat. Cook 2 pork chops at a time until they are cooked through (around 4-5 minutes per side). 

Enjoy!!