This is one of my favorite ways to prepare meatloaf. The leeks add a nice, mellow onion flavor and we never go wrong with mushrooms in my home. I used fresh, homemade breadcrumbs, which keep the meatloaf very moist. Read more
When I was growing up, pork chops were always served with applesauce. I don’t really know why, but it seemed like the only way they ever came. Surprising when you think about how well pork chops go with all sorts of sauces and toppings. From sweet to savory, there are plenty of pairing opportunities. A simple topping of mushrooms sautéed with butter, garlic and sage makes this a wonderful low carb meal.
4 bone-in pork chops, about 1 inch thick
Salt and pepper to taste
1/4 cup butter, divided
2 tbsp chopped fresh sage
8 ounces sliced mushrooms
2 cloves garlic, minced
Sprinkle pork chops on both sides with salt and pepper.
In a large skillet over medium-high heat, heat 1 tablespoon of the butter or oil. Add chops and brown on the first side about 3 minutes.
Turn chops and reduce heat to medium. Cook through, until center of chops register 135F on an instant read thermometer, about 7 more minutes. Remove chops to a platter and tent with foil.
Add remaining butter to pan and heat until just beginning to turn golden, about 2 minutes. Add chopped sage and cook until fragrant and crisp, 1 minute. Watch carefully so it doesn’t burn.
Add mushrooms and garlic, and sprinkle with additional salt and pepper. Sauté until mushrooms are golden brown, about 7 minutes.
Spoon mushrooms over pork chops and serve.
Total fat: 52.39g
Calories from fat: 471
Total dietary fiber: 2.66g