Italian Herb Pork Chops Recipe - Low Carb & Healthy
Low carb recipe for Italian Herb Pork Chops which belongs to the Pork and Lamb recipe category.
- 1 pork chop, 1 inch (2.5 cm) thick
- 1 clove garlic, crushed
- teaspoon dried, powdered sage
- teaspoon dried, powdered rosemary
- Salt or Vege-Sal
- 2 tablespoons (30 ml) dry white wine
Rub the crushed garlic into both sides of the pork chop.
In a bowl, mix the sage and rosemary together and sprinkle this evenly over both sides of the pork chop as well.
Sprinkle lightly with the salt.
Place the chop in a heavy skillet (if you're multiplying this recipe to feed several people, you may well need two skillets) and add water just up to the top edge of the pork chop.
Cover the skillet, turn the heat to low, and let the chop simmer for about 1 hour or until the water has all evaporated.
Once the water is gone, the chop will start to brown.
Turn it once or twice to get it browned on both sides.
(The pork chop will be very tender, so use a spatula and be careful.
If it breaks a little, it will still taste great.
) Remove the pork chop to a serving platter and pour the wine into the skillet.
Turn up the heat to medium-high and stir the wine around, scraping up the stuck-on brown bits from the pan.
Bring this to a boil and let it boil hard for a minute or two to reduce it just a little.
Pour this sauce over the pork chop and serve.
2 grams of carbohydrates, a trace of fiber, and about 23 grams of protein.