![]() ![]() Freezer – freeze the pork chops with mushrooms gravy in freezer-safe bags for 3 months.Fridge – Store leftover pork chops in an airtight container for up to 4 days.Serve it with a side of cauliflower mashed potatoes or steamed green beans! Storing Options Imagine dipping a super soft low carb bread roll in the creamy sauce or a toasted piece of our bread. One cup of mushrooms (70g) has only 2.3g carbs. ![]() Mushrooms are one of the best low carb vegetables you can eat on a keto diet. I love white or brown mushrooms, cremini or portobello mushrooms. It should read anywhere between 145F (medium-rare) to 160F (well-done). If you have a meat thermometer, use it in the thickest part of the meat. Remember that cooking time depends on the thickness of the meat. Using pork chops with bone-in will increase the cooking time with about 2-3 minutes on each side. This recipe is perfect for bone-in pork chops. Those browned bits left over in the skillet will increase the flavors! Can I use Bone-in Pork Chops? To get the best flavors, sauté the mushrooms, garlic, and herbs in the same fat that’s left after cooking the pork chops. After the meat is ready, it’s time for the creamiest sauce in the world. I only season the pork chops with salt and pepper. Return the pork chops to the creamy mushroom sauce and cook for a few more minutes until tender.Cook for 3-4 minutes until the sauce starts to thicken. Add the heavy cream and bring it to a simmer. In the same pan, sauté the mushrooms, garlic, and season with herbs.Season the pork chops with salt and pepper and sear them in butter and oil.This pork chop recipe requires no marinating, yet searing it in a delicious combo of butter, and olive oil gives a fabulous flavor and crispy brown delicious edges. Garlic – freshly minced garlic for the best flavor.Fresh parsley – freshly chopped to garnish.Replace with half and half for a low-calorie mushroom sauce. ![]()
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