Prep 10 mins
Cook 20 mins
This recipe comes from my Low Carb cookbook -- it says that the tester gave it a 10. This recipe is a trade-off between carbs and fat and probably needs to be a "special occasion" dish. You can substitute boneless, skinless chicken breasts for the pork chops.
- salt and pepper
- 4 boneless pork chops
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 5 mushrooms, sliced
- 3 tablespoons sherry wine
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped fine
- 1 cup heavy cream
- 8 ounces goat cheese
- 1 garlic clove, chopped fine
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper both sides of the pork chop. In a large heavy skillet, brown the pork chops in oil over medium heat 3 to 4 minutes on each side. Remove chops and keep warm.
- Pour the oil out of the pan. Melt the butter in the same pan, then saute the shallot, then 2 cloves garlic, until soft about 1 minute. Add the mushrooms, plus a little more salt and pepper. Cook until mushrooms start to get color and soften, 2-3 minutes.
- Add sherry and one tablespoons each oregano, thyme, and rosemary, and stir around, scraping the bottom of the pan to dissolve the brown bits. Bring the mixture to a boil and reduce sherry about 1 minute. Stir in cream, mixing well. Add pork chops and any drippings back into the cream sauce. Cover and simmer until pork chops are cooked, 3-5 minutes.
- In a small bowl mix goat cheese, 1 clove garlic, 1 teaspoons oregano, and 1 teaspoons thyme. Divide goat cheese between the pork chops, topping them. Cover again and continue to simmer until cheese is warm. Serve by drizzling cream sauce over chops and garnish with a sprig of thyme, rosemary, and oregano.