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Orange Spiced Pork Chops
4 servings
4 Pork Chops *
2 tablespoons Butter
1/2 cup Chopped Onion
1 1/2 cups Chicken Broth (canned is fine)
1/2 cup Water
1/4 teaspoon Thyme
1/4 teaspoon Cinnamon, ground
1/4 teaspoon Allspice, ground
1 tablespoon Orange Peel, grated
Pre-heat oven to 300 degrees F.
Melt 1 tablespoon butter in a heavy frying pan. Brown the chops on both sides, remove and and arrange in the bottom of an oven proof casserole dish.
In the same frying pan you browned the chops, melt the remaining 1 tablespoon butter and sautee the onions until golden in color. Remove from pan and arrange on top of the chops.
Put the frying pan back on the burner and add the chicken stock, thyme, cinnamon and allspice, stir the broth, scraping the browned bits in the bottom of the pan up. Let it simmer for 15 minutes. Pour over the chops and onions. Add the orange peel and water.
Cover the casserole and bake for 1 1/2 hours or until the chops are tender. Skim off any excess fat on top. Serve hot, using the sauce for gravy.
* You can use 6 to 8 chops for this recipe without having to double the gravy.
For entire recipe: total carbs= 11 grams, fiber = 4 grams, net = 7 grams
Net grams PER SERVING = 1.8
edited for spelling error
4 servings
4 Pork Chops *
2 tablespoons Butter
1/2 cup Chopped Onion
1 1/2 cups Chicken Broth (canned is fine)
1/2 cup Water
1/4 teaspoon Thyme
1/4 teaspoon Cinnamon, ground
1/4 teaspoon Allspice, ground
1 tablespoon Orange Peel, grated
Pre-heat oven to 300 degrees F.
Melt 1 tablespoon butter in a heavy frying pan. Brown the chops on both sides, remove and and arrange in the bottom of an oven proof casserole dish.
In the same frying pan you browned the chops, melt the remaining 1 tablespoon butter and sautee the onions until golden in color. Remove from pan and arrange on top of the chops.
Put the frying pan back on the burner and add the chicken stock, thyme, cinnamon and allspice, stir the broth, scraping the browned bits in the bottom of the pan up. Let it simmer for 15 minutes. Pour over the chops and onions. Add the orange peel and water.
Cover the casserole and bake for 1 1/2 hours or until the chops are tender. Skim off any excess fat on top. Serve hot, using the sauce for gravy.
* You can use 6 to 8 chops for this recipe without having to double the gravy.
For entire recipe: total carbs= 11 grams, fiber = 4 grams, net = 7 grams
Net grams PER SERVING = 1.8
edited for spelling error
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