![]() ![]() Add back the pork chops and cook to warm up. Add the green beans and toss to cover in the sauce.Cook on medium for 3 to 5 minutes to reduce and thicken the sauce while stirring. Add lemon juice, goat's cheese (or cream cheese), Dijon mustard (or yellow mustard) and Italian herbs. Add 1/ 4 cup (60 ml) of stock or bone broth to deglaze the skillet.Remove the skillet from the oven and transfer the pork into a plate.Bring to a boil and cook for 3 to 5 minutes, until crisp tender. Add a generous pinch of salt and then add the green beans. Meanwhile, bring a medium saucepan filled with water to a boil.The temperature should read 60-63 ☌/ 140-145 ☏ when they are done. ![]() If you have a meat thermometer, insert it into the thickest part. Transfer into the oven and bake for 7 to 15 minutes depending on the thickness.(Note: I used boneless pork chops but you can use bone-in pork chops, about 170 g/ 6 oz each.) Add the pork chops and cook on medium-high for 2 to 3 minutes per side until golden brown.Grease a hot oven-safe skillet with avocado oil or ghee. Season the pork chops with salt and pepper. Remove the pork chops from the fridge to allow them to come to room temperature.150 g goat's cheese or cream cheese (5.3 oz).1/ 4 cup chicken stock or bone broth (60 ml/ 2 fl oz).1 tbsp virgin avocado oil or ghee (15 ml).2 thick-cut pork chops (300 g/ 10.6 oz) - or 340 g/ 12 oz bone-in pork chops.Total carbs 12 grams Fiber 4.5 grams Sugars 5.2 grams Saturated fat 14.9 grams Sodium 1,052 mg ( 46 % RDA) Magnesium 89 mg ( 22 % RDA) Potassium 898 mg ( 45 % EMR) Ingredients (makes 2 servings) ![]()
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