Pork Chop emergency!! Need advice from good cooks!!

16 years ago

Is there a pork chop recipe that is low-carb (for hubby) and easy to make (for me)? I need something that requires only a handful of ingredients and does NOT require pre-browning in a fry pan. Shake-n-bake works for me, but he says it's a violation of all that's good and right in the world. And - SNB has too much sugar for his low-carb diet.

I'd be so grateful for some guidance here. Yes, it's true. I'm a lousy cook with limited cooking skills and I'd love to learn how to make a pork chop that is tasty and easy.

Thanks in advance!

Rose

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Comments (16)

LorifromUtah
16 years ago
I googled 'low carb pork chop recipes'.
The link below is the first site on the list.
The low carb versions are marked with a little dot.
I'm surprised at how many there are!

I hope you can find something for you hubby Rose.

Lori

Here is a link that might be useful: low carb pork chops
Zipper_TX
16 years ago
Rose, the easiest way to cook a tender pork chop is to place it on a baking sheet and add a bit of water around it then bake it low temp. Slow cooking with water will make it tender, you can choose to use other liquids like a bit of wine or something but water will work and has no calories lol.

I use Paula Deen's house seasoning (salt, pepper, and garlic powder, mixed) over top of the chops and about a half a cup of water in a baking pan. (Tasty and tender lol.)

You can use whatever seasoning you want but I like hers so that's what I use. HTH!
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I suddenly remembered a good dish using thin pork. It is a Japanese dish called Katsu. You don't need to be Japanese to like it. I'm sure it will be liked by the fussiest eater. The pork must be thin get done in the short cooking time, so pound it if necessary. Katsu is served with a dipping sauce. Here is a simple one: * 1/2 cup catsup * 1-1/2 to 2 tablespoons Worcestershire sauce * 1/2 teaspoon dry mustard mixed with a little water There are countless variations on this sauce. The proportions of ingredients and the number of ingredients varies wildly from one recipe to another, so please yourself. Some recipes call for cooking the sauce but most don't. The video linked below explains the simple cooking process, which you likely already know. Don't mind the clowning at the start. The instructions are for real. One important omission in the video is that, prior to plating, each cutlet is cut in one inch strips suitable for eating with chopsticks. The strips are then arranged on the plate in a reassembled fashion. They can be placed on a bed of hot rice, which is attractive and keeps them warm. The cook in the video suggests using prepared sauce, even simpler if it is available. BTW, he is saying "tonkatsu", a variation on "katsu". Also, it may not be clear that he is saying "panko" or Japanese breadcrumbs. This can be made with chicken too. Jim Here is a link that might be useful: How to Make Japanese Katsu Pork Cutlet
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paula_pa
16 years ago
I don't know if this one is simple enough for him but it's low-carb and I remember that I enjoyed it quite a bit. It needs some marinating time.

Tangy Pork Chops
bunny_lover
16 years ago
Is milk ok on low carb? If so, PaulaPA has a wonderful recipe for pork chops baked in milk. Easy as pie!

Here is a link that might be useful: Baked Pork Chops
jannie
16 years ago
Dip the chops in mayonnaise, then in plain bread crumbs. Fry in a pan with just a little olive oil, about four minutes a side.
Happy_Go_Lucky_Gayle
16 years ago
I don't brown my Chops first. I rub sage and seasonings on the Chops.

I put Brown Rice in the bottem of a cassorle dish stir in 1 can of low sodium Cream of Mushroom Soup and just lay the Pork Chops on top. Cover and Bake.

You can add onions or what every soup you want.

Gayle
liz
16 years ago
we cooked them on the grill last night...YUMMY!!
iowagirl2006
16 years ago
I have heard of low-carbers using smashed up pork rinds in place of bread crumbs/shake n' bake coatings.

I wouldn't add anything else with salt in it, if I used the pork rinds.
lindalou
16 years ago
I dip mine in a beaten egg and then into one part breadcrumbs mixed with one part parmesan cheese and bake or fry. Let us know how it turned out.
rosemaryt
Original Author
16 years ago
Thank-you, thank-you, thank-you!!! I just returned from the store and got some ingredients and I will give this the "old college try" tonight.

My dear hubby made PChops the other night and he boiled them in water and they were awful. Harder than shoe leather and not quite as tasty. Ick. I knew there was trouble when I couldn't cut them with a good sharp steak knife!

I have a rule - if I can't cut it with a good sharp knife, I'm not even gonna try to chew it!! I love my crowns too much to risk losing them. LOL.

Rose
irishdancersgram
16 years ago
We just had pork chops tonight for dinner....I browned them, put them in a baking dish and covered them with mushroom soup....Really, really tender....Had scalloped potatoes and California style vegies and rice pudding for desert.....Easy and so yummy.....
patti43
16 years ago
I know it's too late for today's meal. DH was on Atkins diet for over 2 years. Making crumbs from pork rinds may sound terrible, but really is pretty good. Even better, I just salt and pepper the pork chops, put them in a casserole with lots of sliced onion on top, add some water and cover them tightly with foil. I cook them for about an hour and they just about fall apart. Could put green pepper or mushrooms or whatever on top, too.
rosemaryt
Original Author
16 years ago
I wish we could keep this thread on top, as I'd like to try the rest of these recipes! I did cook the 'chops tonight and I baked them in *milk* as per one of the recipes offered here. I also used the pork rind coating and that was surprisingly good.

Hubby was very pleased and the Pork Chops were quite tasty and they were tender, too. So thank you VERY much!!!

Hubby and I have been married for 17 months now and it's quite an adventure. I just met him two years ago and we're still learning about each other. One thing I've learned: He loves to eat! :)

Here's a picture of him at our dining room table. Isn't he a cutie???? Green is his favorite color.

Thanks again for the wonderful help. Dinner was a complete success!

Rose
User
16 years ago
Add me to the list of "too late for tonight", and I have no idea how non-carb related this is LOL, but the standard for porkchops at home as a child, and now here with hubby is the following:

4 pork chops/steaks
(I tend to season a cup of flour with garlic powder, salt, and pepper, coat the pork, and brown first but it definately isn't necessary)
In a bowl, mix one can of tomato soup (regular size can)
1/2 can of water, one half can of vinegar
1/2 can of either brown sugar or 1/4 can maple syrup
Garlic powder to taste
Salt to taste
Pepper to taste

Pour the sauce over the porkchops, cover with foil or lid and bake. Some people don't like well done pork, but I do, so I tend to bake them at 350-375 degrees for 1/2-3/4 hr.

We tend to add a little water to thin the sauce down once the chops are cooked, and pour it over boiled egg noodles, and serve with steamed broccoli or spinach.

Probably not the healthiest of recipes, but it's old fashioned comfort food around here! Oh, and I have no idea how it microwaves, as I don't zap comfort food lol!
sharon_fl
16 years ago
Try this one the next time..so simple and so tasty. You can throw a couple potatoes in to bake at the same time-the juices from these chops are yummy on the spuds!

In a small bowl,combine:
1 can of stewed tomatoes
1 heaping Tbs minced dried onion
salt & pepper
garlic salt
1/2 cup of green olives-halved

Preheat oven to 350Âº. Place 2-4 chops in a baking dish. Pour mixture over the chops-evenly. Cover with foil and bake for 60-70 minutes until tender. The aroma is awesome and believe it or not-the olives really add great flavor to the pork!
tami_ohio
16 years ago
Rosemary, copy and paste!

I know I will be. Some of these sound really good!

Tami

Pork Chop emergency!! Need advice from good cooks!!

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LorifromUtah

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Pork Chop emergency!! Need advice from good cooks!!

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