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a low-carb dish - 36.4 g carbs total
6 servings at 6.1 g carbs per serving
| 6 | average sized pork chops |
| 1/2 stick (1/4 C) | No Salt Added butter |
| 1/2 t | onion powder |
| 1/2 t | garlic powder |
| 1/8 t | dry thyme leaves, crushed |
| one | bay leaf |
| 1/2 C | homemade chicken broth |
| 3/4 C | sour cream |
| one T | Hungarian (sweet) paprika |
In large skillet over medium-high heat, melt butter.
Add onion, thyme, and bay leaf. Mix well with melted butter.
Add meat and sauté just until meat is browned on both sides.
Add garlic, mix well, and cook one minute more.
Add broth and mix well. Reduce heat, cover and simmer 30 minutes.
With slotted spoon, remove chops and set aside.
Discard bay leaf and bring pan juices to a full boil. Continue at full boil until reduced by half.
Turn off heat. Add sour cream and paprika to remaining juices, mixing well.
Heat through but do not boil. Serve hot, pouring sauce over meat.
| Sodium content in milligrams | ||
| 6 average | pork chops | 540 |
| 1/2 stick (1/4 C) | No Salt Added butter | 6 |
| 1/2 t | onion powder | 0.5 |
| 1/2 t | garlic powder | 0.5 |
| 1/2 C | homemade chicken broth | 30 |
| one C | sour cream | 96 |
| one T | paprika | 3 |
| Recipe total = 676 mg | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.