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REC: Awesome Pork Chops with maple/almond coating
I had dinner tonight with a friend. I made the meat dish:
2 big thick boneless pork chops, soaked with sugar-free maple syrup then dredged in almond meal. Grilled on the Hamilton Beach (george foreman type) grill for about 12 minutes. (cooked thoroughly but not dried out; the coating was nicely browned) OMG were they good! The maple/almond coating had a distinct "pancake" flavor. Paula made a vegetable (green beans with garlic butter and a bit of onion) and an awesome low-carb dessert: a sugar-free berry compote. She took some leftover blackberries and blueberries, added some water and Splenda and brought to a boil in a small saucepan. Lowered the heat and cooked until they had reduced considerably. Then set them aside to cool. We ate the berry compote lukewarm with whipped cream, and ended the meal with a big mug of freshly ground and brewed decaf coffee with cinnamon. As you can tell, Paula and I both like to wing it when we cook. We had a a general idea of what we wanted to prepare, and just kind of made things up as we went along. It was an unbelievably tasty and filling meal. (The berry compote turned out to be so good that we're going to try the same thing with fresh strawberries tomorrow). While we were eating I wondered aloud how anyone could think that low-carb food is boring -- and we commented on not missing potatoes or bread at all with a delicious meal like this!. -- Peter 270/215/180 Before/Current Pix: http://users.thelink.net/marengo/wei...htlosspix.html |
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