Atkins Pork Recipes

Ingredients:

2 tbsp olive oil, divided
2 clove garlic, halved
4 chop (3/4in) loin pork chops, trimmed of fat
1/2 cup dry white wine
1/2 tsp salt
1/4 tsp red-pepper flakes (optional)
2 plum tomatoes, coarsely chopped
1 1/2 cup white mushrooms, stems trimmed, thick slic
1 small yellow/green bell pepper, 1/4' strips

Instructions:

Lewis & Neale

Sautéed mushrooms, bell pepper and plum tomatoes play a leading role in
this feature presentation--a delicious way to make vegetables stand out in
the main course. Plum tomatoes are good for this kind of dish because they
hold up well over heat.

1. 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.

2. 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.

3. 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.

Servings: 4

Prep time: 10 minutes

Bake/Cook time: 35 minutes

Carbohydrates: 5 grams

Net Carbs: 4 grams

Fiber: 1 grams

Protein: 55 grams

Fat: 27 grams

Servings: 1