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Artichoke and Mushroom Pork

This is wonderful and it cooks quite quickly because you pound the pork thin.

Ingredients

650 g boneless pork loin, cut into 4 slices across the grain
4 tbsp butter
1 small onion
1 clove garlic
225 g sliced mushrooms
1 can quartered artichoke hearts, drained
125 ml chicken stock
2 tsp Dijon mustard

Details

Serves: 4


Method

1. Put a piece of pork into a heavy freezer bag and pound until it is 5 mm thick. Repeat for the remaining pieces of pork.


2. Melt 2 tablespoons of the butter in a large, heavy frying pan over medi­um heat and brown the meat on both sides, (about 4 minutes per side). You'll have to do them one or two at a time. Set the browned pork on a plate and keep it warm.


3. Add the rest of the butter to the frying pan and add the onion, garlic and mushrooms. Sauté until the mushrooms and onion are limp. Add the artichokes, chicken stock and mustard and stir around to dissolve the tasty brown bits on the bottom of the frying pan.


4. Put the pork back into the frying pan (you'll have to stack it a bit), cover and leave to simmer for about 5 minutes. Serve the pork with the veg­etables spooned over the top.

If you prefer, you can make this out of 4 pork chops with the bones taken out.

Yield:- 4 servings, each with 6 grams of carbohydrate and 2 grams of fibre, for a total of 4 grams of usable carbs and 25 grams of protein

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