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- Servings: 4
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BackstoryWen Zientek-Sico [email@example.com]
This is by far our favorite low carb recipe for really lean boneless pork chops. I think one of the essential things which some other people have mentioned is that is really important not to over cook the pork chops. While you have much more leeway with other types of pork that have more fat, overcooked boneless pork chops taste pretty darn awful.
I do not really recommend placing them in a crockpot because they really do get over cooked. Regular pork chops tend to work better in most crock pot recipes.
We either grill (we have an electric indoor grill) or pan fry them. If we fry them in the pan, we keep the chops warm in the oven and use the same pan to make the sauce. If we grill it, we reserve half of the rosemary to add to the sauce so we do not lose it and follow the rest of the directions after the main recipe.
- 1 tablespoon butter (2 tablespoons if grilling)
- 1 tablespoon olive oil
- 4 boneless pork loin chops
- freshly ground black pepper
- 2 tablespoons fresh minced rosemary
- 2 minced garlic cloves
- 1/4 cup very dry white wine
- 1/2 cup heavy cream
- 1 tablespoon balsamic vinegar
- Melt the butter and olive oil together in a large heavy skillet over medium high heat. Salt and pepper the pork chops liberally and sprinkle with the rosemary. Saute the the garlic in the pan for about a minute and a half. Remove the garlic. Add the pork chops and saute until browned and almost cooked through (the center should be slightly pink but will finish cooking as the meat rests) about 5-7 minutes per side. Remove the pork chops and place on an oven proof plate, keeping all of the pan juices in the pan.
- Place in the oven to keep warm. Add the white wine and deglaze the pan if necessary. Add the heavy cream and vinegar and mix well. Bring to a boil and cook until the sauce is thickened, about 3-5 minutes. Season to taste. Pour the sauce over the pork chops and serve hot.