There is a revolution going on that you may have
noticed. It is a movement away from prepared, chemically
enhanced, salt and sugar filled, designed to be
addictive…foodstuffs that fill the shelves of most grocery
stores. One of the sub movements in this direction
is KETO – placing your body into a state of “ketosis”
by means of the food you eat and the food you
don’t.
The idea is to retrain your body and your brain to
stop craving harmful ingredients and start eating
“clean”. It does require rethinking your pantry and
moving away from so many cooking habits acquired
over many, many years and supported by governmental
decisions like subsidizing certain products
like soy, wheat, corn and sugar; all of which are not
particularly good for us but make us a huge portion
of our diets.
The recipe below will require you to step out of your
comfort zone in a couple of small way that will have
a large impact on your health and that of your family.
This is fairly easy to make, the unusual ingredients
are relatively easy to acquire and will not alter flavor
or texture. Give it a try. To Your Health!
You are going to LOVE making these because they
only require one pan, are keto, Low carb, and THM:S,
and are moist and packed with flavor.
You’ll start with a heated skillet and a bit of oil,
browning each pork chop on both sides for 2-3 minutes.
Then, you’ll use the “pan juice” (sounds gross,
but that’s the best part!) to create a deli cious
mushroom and onion gravy that
will leave your mouth watering as it
cooks.
Here’s what you’ll need:
6-8 Pork Chops (either bone-in or
boneless, your choice)
Salt & Pepper
1 tsp. of Xanthan Gum – you can find
it on Amazon
3 T Olive Oil
16 oz Sliced Mushrooms
1 Medium Yellow Onion, sliced
1.5 cups Beef Broth – sugar free/non-
GMO available at Kroger
Directions:
Heat a large skillet over medium-heat
with 1 T of olive oil. Season each side
of the pork chops with salt and pepper,
then sear for 2-3 minutes on each side,
until nicely golden browned. You may
have to do this in batches.
Set the pork chops aside, an add 2 T
of Olive Oil to the pan. Sauté the mushrooms
and onions in the pan about 5
minutes.
Sprinkle the mushrooms and onions
with the Xanthan Gum and a bit of salt
and pepper to taste. Stir to combine.
Pour in the beef broth and simmer on
low heat until the gravy starts to thicken.
Set the cooked pork chops in the mushroom and
onion gravy and simmer for 3-5 more minutes, until
the internal temperature of the pork chops reaches
165 degrees (F). Serve warm and enjoy!
If you don’t want to serve this as a one-pan meal,
or prep in advance, you can complete all the steps up
until you are to add the pork chops back into the skillet
with the mushroom and onion gravy.
Instead, preheat the oven to 350 degrees, place the
cooked pork chops in a large casserole dish, cover
with the mushroom gravy, then place in the oven for
30 minutes before serving.
Reprinted from: http://fitmomjourney.com/skilletpork-
chops-in-mushroom-gravy/
