Cherry Chops Recipe - Low Carb & Healthy
Low carb recipe for Cherry Chops which belongs to the Pork and Lamb recipe category.
- 4 thin pork chops, about 18 ounces (500 g) total
- Salt and pepper
- 1 tablespoon (15 ml) olive oil
- cup (55 g) canned tart cherries in water (pie cherries)
- 1 tablespoon (15 ml) wine vinegar
- teaspoon dry mustard
- teaspoon ground cloves
- 1 tablespoons (2 g) Splenda
- teaspoon guar or xanthan
- cup (40 g) slivered almonds
- tablespoon butter
Sprinkle salt and pepper over the chops lightly on both sides and start browning them in the oil in a heavy skillet over medium-high heat.
Give them about 5 minutes per side.
While that's happening, put the cherries, vinegar, mustard, cloves, Splenda, and guar or xanthan in a blender and puree the whole thing together.
(If you'd prefer to keep the cherries whole, you could just mix everything together well.
I like it pureed.
) It's time to turn the chops now! While the chops are browning on their second side, start browning the almonds in the butter in a small skillet over medium heat.
Stir frequently so they don't burn; you just want a touch of gold.
When the almonds are toasted, remove the pan from the heat.
When the second side of the chops is browned?again, after about 5 minutes?pour the cherry sauce over them, turn the heat to medium-low, and cover the skillet with a tilted lid.
Let the whole thing simmer for 5 minutes and serve.
Scrape the sauce from the skillet over the chops and top each with toasted almonds.
Each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 22 grams of protein.