Tippin' the Scales

Pork Chops

1 Comment

Pork Chops with Fennel Seed

Low Carb recipe
Makes 4 servings

Shopping List:

  • 4 pork chops
  • 35 gram or 2 tablespoons garlic salt
  • 6 gram or 1 tablespoon fennel seed
  • 235 ml or 1 cup white wine
  • 15 ml or 1 tablespoon olive oil

TO MAKE:

  1. Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops.
  2. Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. 10 to 15 fennel seeds per pork chop will probably do.
  3. Let the underside of the pork chop brown then turn over. Once both sides are browned flip again.
  4. Pour the wine into frying pan; cover and reduce heat.
  5. Simmer for 10 minutes and flip the pork chops over.
  6. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn’t completely evaporate or the pork chops will burn.
  7. You may have to add a little more wine to the pan.

Serve with brown rice or mashed potatoes and a salad.

ENJOY !

Amount Per Serving
Calories: 167
Total Fat: 6.5g
Cholesterol: 37mg
Sodium: 2743mg
Total Carbs: 2.2g
Dietary Fiber: 0.6g
Protein: 14.3g

Author: Peter

I'm a man from Amsterdam, the Netherlands.

One thought on “Pork Chops

  1. That seems easy enough and sounds great.

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