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Pork Chops With Mustard Cream Sauce

Something good to do with pork chops, now that you're not breading them.


1 pork chop, 2.5 cm thick
1 tbsp olive oil
1 tbsp dry white wine
1 tbsp double cream
1 tbsp Dijon mustard
Freshly ground black pepper


1. Salt and pepper the chops on both sides.

2. Heat the oil in a heavy frying pan over medium heat. Sauté the chops until they're browned on both sides and cooked through (depending on the size of your frying pan, this may take a couple of batches). Put the chops on a serving platter and keep them warm.

3. Put the wine in the pan and stir it around, scraping all the tasty brown bits off the pan as you stir. Stir in the cream and mustard, blend well and cook for a minute or two. Pour over the chops and serve.

Yield:- 1 serving, with 2 grams of carbohydrate, a trace of fibre and about 20 grams of protein

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