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  #1   ^
Old Sat, May-25-02, 14:26
christys christys is offline
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Posts: 7
Plan: atkins
Stats: 170/?/110
Location: Dallas, TX
Default Butterflied Pork Chops with Mushroom Sauce

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Does anyone know what marjoram is on this recipe or where to get mushroom sauce.
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  #2   ^
Old Sat, May-25-02, 18:01
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
Progress: 100%
Location: Vancouver

IF you read the recipe like this:

For the pork chops:

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

To make the 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

It makes more sense. Marjoram is a herb similar to oregano. It should be in the spice section of your grocery store.

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  #3   ^
Old Fri, Jan-17-03, 06:05
Carrie Ann's Avatar
Carrie Ann Carrie Ann is offline
Fat and Middle Aged!
Posts: 553
Plan: LC
Stats: 000/000/160 Female 6'0''
Progress: 0%
Location: Bardstown, KY

This recipe is WONDERFUL!!!!

Such a GREAT change of pace from the same old, same old, low carb meals I have been cooking!!!!!

My husband went wild for it, I can't remember being thanked for cooking a meal in AGES!!!
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  #4   ^
Old Sat, Jan-21-06, 09:07
Shav1277 Shav1277 is offline
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Posts: 2
Plan: Something like atkins
Stats: 250/255/185 Female 5' 7"

Does anybody know what the calorie count to this reciepe is?
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  #5   ^
Old Mon, May-29-06, 08:19
ThomasCGT ThomasCGT is offline
Registered Member
Posts: 96
Plan: only carb before workout
Stats: 185/160/160 Male 66 inches

Why are we removing fat from the pork. Thats the tastiest bit and this is a lo carb not low cal forum??
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  #6   ^
Old Tue, May-30-06, 07:49
doreen T's Avatar
doreen T doreen T is offline
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Posts: 37,308
Plan: LC, GF
Stats: 241/185/140 Female 165 cm
Progress: 55%
Location: Eastern ON, Canada

Originally Posted by ThomasCGT
Why are we removing fat from the pork. Thats the tastiest bit and this is a lo carb not low cal forum??

It's important to trim excess fat from the chops so that the crumbs will stick to the meat and stay crispy when baked. If you leave a lot of fat on, the crumbs will just become soggy with grease, and fall off.

Trimming meats often has nothing to do with calories or fat-consciousness ... it's an essential technique to ensure success of the recipe, with appetizing results. The fat trimmings can be saved and used for frying other foods; plus fat can be added to other parts of the meal, such as melted butter or olive oil to dress vegetables or a salad, if desired.

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  #7   ^
Old Wed, May-31-06, 03:00
ThomasCGT ThomasCGT is offline
Registered Member
Posts: 96
Plan: only carb before workout
Stats: 185/160/160 Male 66 inches

I simply cut grooves into the meat and fat, and then massage in the mix of herbs, spices etc mixed in hi-sat-fat palm oil. This goes for pork, lamb, whatever. Then cooked with the fatty part up, it bastes itself.
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  #8   ^
Old Wed, May-31-06, 03:11
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Rosebud Rosebud is offline
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Posts: 23,886
Plan: Atkins
Stats: 235/135/135 Female 5'4
Progress: 100%
Location: Brisbane, Australia

I think you are misunderstanding the recipe here, Thomas. It is a recipe for crumbing pork chops, and as Doreen T explained, removing the fat is simply to enable the crumbs to stick. Just a mechanical thing, and also as Doreen explained, the fat can be kept and used for other purposes.
This is far from being a low fat or low cal recipe.

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  #9   ^
Old Fri, Aug-17-12, 09:53
pennyo140 pennyo140 is offline
New Member
Posts: 6
Plan: Atkin's
Stats: 160/154.5/150 Female 65.5
Thumbs up Fabulousness!!

I made these last night and both my partner and I adored them!!!

Someone else said that these were a nice change from the usual low-carb fare, and she is 100% correct. I will definitely be making these again.

My alterations: I didn't butterfly them; I needed WAY more than 1/2 C of the pork rinds; also, I used fresh mushrooms for the sauce.

They came out crispy, tender (next time I'll cook them a shorter amount of time) and the sauce was amazing!!

Thanks for the recipe. What is the website where you got this recipe??
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  #10   ^
Old Mon, Aug-20-12, 15:25
weighless weighless is offline
Registered Member
Posts: 4
Plan: now
Stats: 185/185/125 Female 55

I will definitely have to try this. It looks delicious.
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