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

18 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
18 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
18 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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RE: Frying pork chops. clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Wed, Feb 6, 08 at 18:51 Depending on the thickness of the chops...they can be done in mere minutes. I'd bet you are over cooking. I cook pork chops two ways the most. 1) season with my favorite seasoning salt and let sit to nearly room temp.(meanwhile preheating oven to 400F) Add EVOO to hot frying pan. Sear side 1 until it's got a nice crust...2-3 minutes. Flip over and pop into the oven. Let cook about 5-6 minutes more or to desired doneness. (will also depend on the thickness.) I do this with center cut boneless loin or center cut bone in. (I don't like blade(sirloin) chops much myself.)~going for a hue of pink in the center. 2) Dip chops in seasoned flour. ~flour, garlic powder, paprika, salt, and pepper or whatever you like.~again let chops come to room temp or close to it. Again hot pan, EVOO. Fry until a crust forms. Flip over and continue until the crust is formed. Pour in some chicken broth to about half way up. Cover and let simmer on low about 20 minutes. Take chops out, set aside. Carefully mix in flour to avoid lumps. Thin with milk or more broth. Put chops back in cover and let simmer until you are ready to serve..sometimes for me this another hour. (This will not be over cooked because of simmering in the broth and then the "gravy". This is a method that I have never heard of. It really sounds unique and in the right direction for some great chops! It doesn't answer my question but it is something I am DEFINITELY going to give a go, thank you! To everyone else I understand not to overcook the chops as they will become hard! I also realize that a lot of people like those center cut chops and have a lot of ways to cook them, but I just don't care for them. However my love of pork chops is in the "end/blade chops" not the center cut chops! I realize that most ladies like the C cut because of the lower calorie content and I can understand that, but I don't have a problem in that area. It's the technique with the super crust and tender interior that I need to learn. I had a great instructor, but at the time I just didn't pay attention!
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I agree, the pork steaks have more fat marbling which yields a moister and more tender piece of pork. As LindaC and others noted, today's pork chops are from much leaner pigs, and so overcooking will yield you a tasteless, dry and tough piece of shoe leather that doesn't resemble a pork chop at all in either flavor or consistency. I don't like rare pork, so mine gets cooked all the way through but I'd far rather have a pork steak or pork roast than a chop. Heck, I don't even have Carl cut chops when I have a pig butchered because neither of the girls ever liked them either. And, as Rita noted, they are mostly full of "flavor enhancers" which are really only salt and water, so if you're watching your salt intake it's gonna jack that up there. I do brine loins in apple cider based brine and it adds a nice flavor but it also adds even more salt. Cook them for a much shorter time and they'll be better but they won't ever taste like a pork chop "used to". It's a different variety of animal altogether nowadays, nearly all commercial pork is from Yorkshire or Hampshire hogs, long and lean animals with good feed conversion rates. You can still get "heritage breeds" from local farmers, and you'll get the flavor and texture you used to get, but the small scale raising of hogs is expensive and labor intensive so it'll cost you more and the meat will be fattier than most people have come to expect. Annie
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paula_pa
18 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
18 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
18 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
18 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
18 years ago
we cooked them on the grill last night...YUMMY!!
iowagirl2006
18 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
18 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
18 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
18 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
18 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
18 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
18 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
18 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
18 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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Pork Chop emergency!! Need advice from good cooks!!

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