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FROM THE alt.support.diet.low-carb COOKBOOK
Pork Chop Options
I like to dip them in eggwash, and then into seasoned crushed pork rinds
and fry or bake them. I add a bit of garlic powder, parsley, paprika and
pepper to my porkrinds after crushing them. The porkrinds are salty enough,
so I don't add extra salt.
Another way I love them is simple. Fry them in baconfat, and sprinkle with
garlic salt and pepper.
Or you can cut the meat into strips and stirfry them in oil, and eat with
stirfried lowcarb veggies. (mushrooms, broccoli, small amount of onion,
peppers and fresh string beans)
If they are reasonably nice and kinda thick then remove the bone, pound
them flat (1/4 inch or so) with a meat hammer or heavy rock, saute them
in some oil,(don't flour them first but blot off as much moisture with
a paper towel). You can deglaze the pan with a little wine or water, add
some cream, and some mushrooms or green peppers or onion or herbs or whatever,
reduce to a saucy consistancy and enjoy like veal. This treatment also
works well with raw turkey breast and chicken.
I like to coat them with soy sauce, and then sprinkle heavily with ginger
and thyme, and lightly with garlic powder and black pepper. (since I use
a very low sodium soy sauce, I also use a little salt). Then broil or bake,
and if your carb count will allow it, serve topped with a spoonful or two
Marinate them in Italian salad dressing - Watch the brands though, some
are higher than others in carbohydrates. Sometimes I just grill them and
pour the dressing over them. Other dressings are good on them too.
Chile verde them. It does contain some carbohydrates from veggies however.
Not for induction. Cut up the meat into cubes and brown with bacon fat.
Remove from pan. Brown some sliced onion in fat in pan. Put meat back in
pan. Add some canned tomatoes and a can or two of green chiles - a mild
type like Anahiem. Add some chicken broth, but not too much. Add garlic
and oregano and cumin to taste. And a bay leaf. And a sprig or two of fresh
cilantro if available. And something hot to taste, like a few Serranos
or Jalapenos or cayenne or Tabasco sauce. Add more chicken broth if too
thick. Slow cook until meat is tender and tasty, perhaps 30 min to an hour.
In the olden days I would serve this over rice, but now I eat it plain
with some Parmesan cheese shredded over it. Oh my, is it good!