Butterflied Pork Chops with Mushroom Sauce
6 thick pork loin chops -- butterflied
1/2 cup pork rinds -- crushed fine
1 teaspoon salt
1/4 teaspoon marjoram
dash pepper
1 large egg -- beaten
Mushroom Sauce
1/4 cup chopped onion
1 tablespoon flour
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup canned mushrooms -- whole,drained
-Trim all fat from meat.
-Combine seasonings with crushed pork rinds, dip chops in egg andamp; then in crumbs,
chill for 30 minutes.
-Heat approximately 2 T. olive oil in large skillet.
-Slowly brown the chops on each side.
-Place chops in a casserole andamp; bake at 350*F covered for about 1/2 hour.Uncover andamp;
continue baking for another 20 minutes until cooked but not overcooked.This will
crisp up the coating.
-Prepare sauce:
-In 2 Tablespoons butter saute the onions until soft but not browned.
-Stir in the flour, mix well then add the cream.
-Stir until thickened andamp; smooth.
-Season with Sandamp;P, then add the mushrooms
-Cook andamp; stir until thick andamp; bubbly.
-Spoon sauce over each chop as it is served.
-6 servings @ 3.6 minus 0.8 gr. fiber= 2.8 carbs andamp; 25.1 gr. protein per serving.
-You could use any coating mixture you like for the chops but the marjoram is
important for the taste.

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