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FROM THE
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Pork Chops with Gravy au Burelli from Kristina Hartman

This was really great for lunches and lasted about a week! Here is a recipe my mother learned from a retired chef. You need some time to do them, but they always turn out tender and yummy. You'll need to be careful of how you thicken the gravy, but you can use the method of your choice and it should be fine. I am posting the original (non-diet) recipe. I have never calculated carbs on this, but it shouldn't be excessive.

6 or more pork chops (bone-in is fine), fat trimmed
1 medium onion (sliced or diced)
1 cup chicken broth (bullion cube and water is fine)
1/2 tsp. mustard powder
cornstarch & water to thicken

Lightly grease frying pan. Brown chops, set aside. Sauté onion in same pan on low to medium heat until clear. Add 1 cup chicken broth/bullion to onions, plus mustard. Whisk. When bubbling, add cornstarch and water to thicken. Put the chops into a glass baking dish. Pour the gravy over the chops. Cover and bake at 350 for 45 minutes. Gravy can be doubled if desired.

This one has been a favourite for me for many years. Flour is an equally good thickener. Other methods would be fine, too, but you might not be able to apply them til after you remove the chops from the oven. I usually use tinfoil to cover the baking dish.