* Exported from MasterCook *

PAN-ROASTED PORK CHOPS W/PORCINI SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : 0-5G Low Carb Meat Lamb Chops


Amount Measure Ingredient -- Preparation Method
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3 tbsp olive oil
2 tbsp lemon juice -- fresh
1 tbsp rosemary -- chopped fresh
2 tsp black pepper -- cracked
4 pork loin chops -- 1" 25m thick
1 cup hot water
1/2 oz porcini mushrooms -- dried
Salt and pepper
2 garlic clove -- sliced
2 tsp tomato paste
1/4 cup red wine
1 rosemary sprigs

Combine 2 tablespoons of the olive oil, the lemon juice, rosemary and cracked pepper in a hallow dish. Add the pork chops and turn to coat. Cover and refrigerate 4 hours or overnight. Combine the hot water and mushrooms in small bowl. Let stand until the mushrooms are tender, about 30 minutes.
Remove the mushrooms from the soaking liquid, squeezing out as much liquid as possible. Reserve the soaking liquid. Coarsely chop the mushrooms. Preheat the oven to 400°F-200°C . Heat the remaining 1 tablespoon oil in a large, heavy ovenproof skillet over high heat. Remove the pork from the marinade. Season with salt. Add to the skillet. Cook until golden brown, about 4 minutes per side. Transfer the skillet to the oven. Roast until the pork is just cooked through, about 15 minutes.
Transfer the pork to a platter. Tent with foil to keep warm. Set the skillet over medium high heat. Add the garlic and stir 2 minutes. Add the tomato paste and stir 2 minutes. Add the wine and boil until almost all the liquid has evaporated, scraping up browned bits from the bottom of the skillet, about 30 seconds. Add the mushroom-soaking liquid, the mushrooms and the rosemary sprig. Boil until slightly reduced, about 3 minutes. Season to taste with salt and pepper. Strain. Spoon the sauce over the pork chops.

Serves 4. PER SERVING 315 calories, 26 grams protein, 6 grams carbohydrate, 20 grams fat (5 grams saturated), 75 milligrams cholesterol, 84 milligrams sodium, 1 fiber.




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Per Serving (excluding unknown items): 253 Calories; 16g Fat (57.4% calories from fat); 20g Protein; 6g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 74mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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