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Put some vegetable
oil in a frying pan (that has a lid) and pack in to it however many
pork chops you want/can. I usually do 4 to 6 in a 10-12 inch pan.
These can be bone-in or boneless, but thick cut is best. Brown on
both sides. While the chops are browning, halve and slice up one
or two onions. Amount depends on size of pan and size of onions.
Color of onions doesn't matter. I've made this with white, yellow
and red and all were good. When chops are browned on both sides,
cover entire surface with onions. This is where the chops get their
moisture, so be generous and cover thoroughly. Put the lid on, turn
the heat to LOW and ignore for 90 minutes to 2 hours. When you take
the lid off, the chops will be falling off the bone (if there was
a bone) tender and the onions will be soft and thoroughly cooked
and swimming in onion/pork chop juice. Remove the chops to a platter
or pie pan, spoon a bit of juice over to keep moist and put in a
warm oven to keep warm. Turn the heat up under the pan and cook
the juice and onions down to about 1/2. Then turn heat down to medium
low and gradually add the 1/3 cup of cream. Let simmer along until
it is nice and thickened. Put a chop on your plate, cover with this
great cream sauce and enjoy.
Serve with braised
greens or a big salad.
Per serving:2.5
carbs & 24.3 grams protein{#'s are for 6 thick chops} -Per serving{6-3
oz. chops}:187.1 calories, 0.9 grams fiber, 12.8 grams fat,2.5 carbs{fiber
subtracted}, 14.3 grams protein, WW 123 Points:5 **NOTE: I have
changed the original recipe to less meat and less cream.
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