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Pork
Chops w/Fresh Mushrooms, Tomatoes & Bell Peppers
2 tablespoons of olive oil divided
2 garlic cloves halved
4 loin pork chops, 3/4" thick trimmed of fat
1/2 cup of dry white wine
1/2 teaspoon of salt
1/4 teaspoon of red-pepper flakes (optional)
2 plum tomatoes coarsely chopped
1 1/2 cups of white mushrooms stems trimmed, mushrooms cut
into thick slices
1 small yellow or green bell pepper cut 1/4" strips
Heat 1 tablespoon of the oil in a large skillet over medium
heat. Add garlic; cook, stirring, until golden, 1 to 2
minutes; remove garlic and discard.
Add pork chops to same skillet and cook until lightly
browned, 6 to 8 minutes, turning once halfway through;
remove chops and set aside. Increase heat to medium-high;
add wine, salt and red pepper flakes, if desired. Cook 2 to
3 minutes, stirring to loosen browned bits on bottom of pan,
until wine is reduced by half. Add tomatoes and return chops
to skillet. Reduce heat to low, cover and simmer, basting
occasionally, until chops are tender, 10 minutes.
Heat remaining 1 tablespoon oil in a medium skillet over
medium heat until hot. Add mushrooms and bell pepper; cook 5
minutes, stirring occasionally, until vegetables are tender.
Add mushroom mixture to skillet with pork chops. Cover and
simmer just until hot, adding 1 to 2 tablespoons water if
needed.
This recipe yields 4 servings.
Carbohydrates: 5 grams
Net Carbs: 4 grams
Fiber: 1 grams
Protein: 55 grams
Fat: 27 grams
Calories: 513
Comments: Plum tomatoes are good for this kind of dish
because they hold up well over heat.
Formatted for MC6 06-18-2003 by Joe Comiskey - Mad's Recipe
Emporium
Per Serving (excluding unknown items): 88 Calories; 7g Fat
(85.9% calories from fat); trace Protein; 2g Carbohydrate;
trace Dietary Fiber; 0mg Cholesterol; 271mg Sodium.
Exchanges: 1/2 Vegetable; 1 1/2 Fat.
Atkins Cookbook at http://atkinscenter.com |
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