The manufacturing process is really simple, you just require to adhere to the methods that we have written on this page. The following are the stages of how to cook Low Carb Fat Bomb Pork Chops.
This Low Carb Fat Bomb Pork Chops recipe is the best low carb pork chop recipe of all time. It’s been getting raving reviews since and for good reason. Satisfying all those cravings in under an hour.
- 1 medium yellow onion, peeled and sliced
- 1 (8 oz.) package brown mushrooms, washed and sliced
- 1/2 cup oil
- 3 medium boneless pork chops
- 1 tsp. garlic powder
- 1 tsp. ground nutmeg
- 1 cup mayonaisse, no sugar added
- 1 tbsp. balsamic vinegar
- Preheat oven to 350 F. (Optional if you have other things to prepare for dinner).
- In a large skillet, saute the onion and mushrooms in the oil until they are wilted.
- Push them to the side to make room for the pork chops.
- Add the pork chops to the pan, seasoning each chop with garlic powder and nutmeg as you brown each side.
- If you wish to continue cooking on the stove top, simply continue to cook until the chops are cooked through (at least 165 F. on a meat thermometer)
- If you have other things to prepare, simply place the entire pan in the oven for approximately 30 minutes (time will vary by oven), or until the chops are cooked through (at least 165 F. on a meat thermometer – cooking times can vary by oven.)
- Once the chops are cooked, (return the pan to the stove top if they were in the oven), remove the chops from the pan and allow the onions and oil to cool.
- Stir in the mayo and vinegar and whisk until it is well combined with the oil left in the pan. You should have a thick, rich sauce when you are done. If it is too thick for your liking, you can thin it out with a bit of chicken broth. Simply whisk in about 2 tbsp. at a time until you reach your desired consistency. (Please see notes in post above)
- Ladle the sauce over the chops and serve.
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