This was so tasty and extremely easy to put together. Although it is shown on skillet-seared pork chops, this sauce would also be wonderful on char-grilled steak or lamb chops. I can’t wait to try it with my next steaks! This recipe is not suitable until you reach Atkins Phase 2 (OWL) due to the alcohol in it.
INGREDIENTS:
2 slices thick-slice bacon, chopped (3 oz.)
4 large mushrooms, sliced
3 T. Bacon-Bourbon Butter:
http://buttoni.wordpress.com/2013/0...bourbon-butter/
1 tsp. sugar-free maple syrup
¼ c. cream
1/3 c. water
2 T. bourbon
Dash of your favorite thickener (optional)
Dash sea salt and black pepper
1 tsp. parsley, chopped (for garnish)
DIRECTIONS: Fry the chopped bacon in a skillet. Remove bacon with a slotted spoon to a paper towel. If planning to serve with skillet-seared meat, sear the meat over high heat to nearly done stage right in the same skillet in that delicious bacon grease. Or have your spouse grill your meat outside over charcoal to the desired stage. When skillet chops are browned and nearly done, remove them to a plate while you put the sauce together. Add the 3 T. Bacon-Bourbon butter to the pan juices, melt and add the mushrooms. Saute until mushrooms are done. Lower to medium heat and add water, cream, bourbon, salt, pepper, and maple syrup. Stir well and lay pork chops on top of the mushroom sauce. If doing grilled meat, you won’t do this step. Simmer sauce on low heat 5-10 minutes to reduce/thicken the cream. If not thick enough for you, you can slightly thicken with a dash of your preferred thickener. Gently pour mushroom sauce onto serving platter and set the meat on top. Garnish with chopped parsley.
NUTRITIONAL INFO: Makes 2 servings, each contains: (for sauce alone)
496 calories
48.2 g fat
5.35 g carbs, .95 g fiber, 4.40 g NET CARBS
7.65 g protein
475 mg sodium
265 mg potassium
18% RDA Vitamin A, 9.5% B6, 15% B12, 20% copper, 23% niacin, 20% phosphorous, 24% riboflavin, 23% selenium, 15% thiamin, 10% zinc
Pork Chops with Bacon-Bourbon Sauce
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