REC: Pork Chops in Creamy Mushroom Sauce

Pork Chops in Creamy Mushroom Sauce

6 pork chops (1 1/2 lbs)
1 TB bacon grease
1 cup heavy cream
2 small cans of mushrooms, drained
2 tsp roasted garlic (4 cloves)
1/2 tsp freshly-ground pepper

Preheat oven to 350. Melt bacon grease in cast-iron skillet over
medium-high heat. Brown pork chops in skillet, removing to plate after
browning on both sides. Reduce heat to low and add cream to skillet.
Add mushrooms, garlic and pepper and reduce for a few minutes; remove
from heat. Arrange chops over mushroom sauce and place skillet in oven
for 45 minutes.

6 servings: 3g carbohydrate, 10g protein, 483 kcal

--
As you accelerate your food, it takes exponentially more and more energy
to increase its velocity, until you hit a limit at C. This energy has
to come from somewhere; in this case, from the food's nutritional value.
Thus, the faster the food is, the worse it gets.
-- Mark Hughes, comprehending the taste of fast food

Jackie Patti wrote:

Pork Chops in Creamy Mushroom Sauce

6 pork chops (1 1/2 lbs)
1 TB bacon grease
1 cup heavy cream
2 small cans of mushrooms, drained
2 tsp roasted garlic (4 cloves)
1/2 tsp freshly-ground pepper

Preheat oven to 350. Melt bacon grease in cast-iron skillet over
medium-high heat. Brown pork chops in skillet, removing to plate
after browning on both sides. Reduce heat to low and add cream to
skillet. Add mushrooms, garlic and pepper and reduce for a few
minutes; remove from heat. Arrange chops over mushroom sauce and
place skillet in oven for 45 minutes.

6 servings: 3g carbohydrate, 10g protein, 483 kcal

What can I use in place of a cast iron skillet? Would a casserole dish
do? Thanks.

On Sat, 19 Jun 2004 14:56:12 -0700, tenplay wrote:

What can I use in place of a cast iron skillet? Would a casserole dish
do? Thanks.

Any skillet should work, as long as the handle is oven-safe. A casserole
dish wouldn't brown the chops the way a skillet would.

Carol
--
Fasting BG 143
227/219.5/150 (official weigh-in day: Thursday)
June Challenge Goal: 213
Bernstein Diabetes Solution 5/25/2004
Diabetes Dx 5/15/2001
Diet, Exercise, Oral Medication

tenplay wrote:

What can I use in place of a cast iron skillet? Would a casserole dish
do? Thanks.

Sure. I just prefer the cast-iron skillet because I can do everything
in one pan - so less cleanup.

--
As you accelerate your food, it takes exponentially more and more energy
to increase its velocity, until you hit a limit at C. This energy has
to come from somewhere; in this case, from the food's nutritional value.
Thus, the faster the food is, the worse it gets.
-- Mark Hughes, comprehending the taste of fast food

Damsel in dis Dress wrote:

Any skillet should work, as long as the handle is oven-safe. A casserole
dish wouldn't brown the chops the way a skillet would.

If I didn't have a cast-iron skillet, I would brown the chops and do the
reduction in a skillet, then transfer everything to a casserole to bake.

--
As you accelerate your food, it takes exponentially more and more energy
to increase its velocity, until you hit a limit at C. This energy has
to come from somewhere; in this case, from the food's nutritional value.
Thus, the faster the food is, the worse it gets.
-- Mark Hughes, comprehending the taste of fast food

Couldn't you just as well cover it and cook on low on top of the stove? I
hate to use my oven, it heats the tiny kitchen up so and is hard to get into
but I find that very few things really need to be cooked in the oven.


In ,
Jackie Patti stated
| Damsel in dis Dress wrote:
|
|| Any skillet should work, as long as the handle is oven-safe. A
|| casserole dish wouldn't brown the chops the way a skillet would.
|
| If I didn't have a cast-iron skillet, I would brown the chops and do
| the reduction in a skillet, then transfer everything to a casserole
| to bake.
|
| --
| As you accelerate your food, it takes exponentially more and more
| energy to increase its velocity, until you hit a limit at C. This
| energy has to come from somewhere; in this case, from the food's
| nutritional value. Thus, the faster the food is, the worse it gets.
| -- Mark Hughes, comprehending the taste of fast food

In article ,
FOB wrote:
Couldn't you just as well cover it and cook on low on top of the stove? I
hate to use my oven, it heats the tiny kitchen up so and is hard to get into
but I find that very few things really need to be cooked in the oven.

Use a toaster oven.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

My tiny kitchen doesn't have room for a toaster oven.

In ,
Charles Demas stated
| In article ,
| FOB wrote:
|| Couldn't you just as well cover it and cook on low on top of the
|| stove? I hate to use my oven, it heats the tiny kitchen up so and
|| is hard to get into but I find that very few things really need to
|| be cooked in the oven.
|
| Use a toaster oven.
|
|
| Chuck Demas
|
| --
| Eat Healthy | _ _ | Nothing would be done at all,
| Stay Fit | @ @ | If a man waited to do it so well,
| Die Anyway | v | That no one could find fault with it.
| | \___/ | http://world.std.com/~cpd

"FOB" writes:

Couldn't you just as well cover it and cook on low on top of the stove? I
hate to use my oven, it heats the tiny kitchen up so and is hard to get into
but I find that very few things really need to be cooked in the oven.

Absolutely you could.
Just be sure to adjust the heat and maybe "stir/rearrange" once or twice to
make sure it's not burning on the bottom.

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

My hubby will love this one! (And I'll just pick out the mushrooms
and enjoy the rest. I wish I liked mushrooms - I like the smell and
love cutting up fresh ones. But I always think I'm eating erasers
when I try one.....)

Thanks,
Michelle

--
_______________________
174/155/125
LC off and on since 12/26/03
restarting LC correctly 6/5/04


"Jackie Patti" wrote in message
...
Pork Chops in Creamy Mushroom Sauce

6 pork chops (1 1/2 lbs)
1 TB bacon grease
1 cup heavy cream
2 small cans of mushrooms, drained
2 tsp roasted garlic (4 cloves)
1/2 tsp freshly-ground pepper

Preheat oven to 350. Melt bacon grease in cast-iron skillet over
medium-high heat. Brown pork chops in skillet, removing to plate
after
browning on both sides. Reduce heat to low and add cream to
skillet.
Add mushrooms, garlic and pepper and reduce for a few minutes;
remove
from heat. Arrange chops over mushroom sauce and place skillet in
oven
for 45 minutes.

6 servings: 3g carbohydrate, 10g protein, 483 kcal

--
As you accelerate your food, it takes exponentially more and more
energy
to increase its velocity, until you hit a limit at C. This energy
has
to come from somewhere; in this case, from the food's nutritional
value.
Thus, the faster the food is, the worse it gets.
-- Mark Hughes, comprehending the taste of fast
food