The Pork Chops of Your Dreams

Going low carb doesn’t mean boring, tasteless, or unimaginative, unless you are boring and unimaginative, and because you’re a faithful reader, I know you are savvy, worldly, and a garden of imagination. 

Just keep on allowing your favorite blogger to show you the way to exciting kitchen creations, all of them done with simple, but elegant recipes that take only a short time from start to table.  None use exotic berries from the Sahara, sweet potatoes from the Andes, or rotted shark’s meat from Iceland.  Think that last ingredient is only a product of my semi-perverted mind?  Think again.  https://en.wikipedia.org/wiki/Hákarl

But, for the sake of comfortable digestion, let’s stick to pork chops and vegetables.

Before we begin, pour yourself the obligatory glass of red wine.  Great for supporting the HDL, and also makes you a better cook.  As one man said, “I always use wine when I cook, and sometimes I put it in the food.”  Well, this time you will use a little bit of your vino rojo in this classy preparation that will dazzle your friends and confuse your enemies.

The Pork Chops of Your Dreams (a one dish meal)

6 Bone-in pork chops

2 Cups of shredded cheese (Hard, non-crumbly cheese)

1 ¼ Cups heavy whipping cream

4 Cups (approx.) cauliflower florets

1 Leek, heavy green leaves discarded, the tender part sliced thinly

A handful of grape sized cherry tomatoes, quartered

2 Tablespoons green pesto

Juice of ½ lemon

3 Tablespoons butter

Salt and pepper

½ Cup red wine

Before you start the chopping and slicing, put the pork chops out to reach room temp, and set your oven to 400ºF (200ºC)

For the sauce:  mix together the cream, pesto, and lemon juice.  Salt and pepper to taste.  Yep, that’s it!

For the pork chops:  Put the butter in a skillet large enough to hold all six chops, dust with salt and pepper and let them sizzle in the pan until they’re lightly browned.  Remove the chops to a plate and add the wine to deglaze the pan.  Be sure to scrape up all the brown bits.

Putting it all together:  Put the chops in a large, high sided baking dish and pour the wine/brown bits over them.  Mix the cauliflower florets, the quartered tomatoes, and thinly sliced leek and put them on top of the port chops.  Pour on the sauce, then sprinkle the cheese on top of everything and slide the baking pan into the oven for 30 minutes.

Pour yourself and your startled guests another glass of that gorgeous wine and wait for the applause!

This is the first of many low carb recipes I’ll provide.  Stay tuned!

Note:  Not sure about leeks?  Used a lot in Europe, but not so much in the U.S.  Never fear to take a leek.  The parts we’re using are very tender (leaf sheaths).

Leeks are members of the onion/garlic family (genus Allium), but have a much, much milder, and more subtle flavor. 

Salute!