Friday, December 17, 2010

Low Carb Pork Chops with Pickled Cabbage

I was skeptical about this recipe, but it is actually really delicious and easy and healthy and totally low carb.

The secret ingredient is pickle juice.

No, seriously. Pickle juice.

And it's good. Doesn't even taste like pickles, it just adds a je ne sais pas to the flavor.

Give it a try and tell me what you think.


Serves 4 to 6 people.

-3 thick pork chops sliced in half to make 6 thinner pork chops (or just buy 6 thinner pork chops)
-1 tsp salt
-2 tsp pepper
-2 tsp paprika
-1 large onion diced
-1 small head of cabbage diced
-1/4 cup pickle juice from pickle jar (we used Klausen)
-3-4 tbsp Cooking oil
-1-2 tbsp butter


1. Let oil heat on med-high heat. Preheat oven 350F.

2. Mix spices on a plate.

3. Coat both sides of chops with spices (mix up more if you need it).

4.Sear chops until browned on each side, about 2-3 minutes per side.

5.Transfer chops to oven proof baking dish.

6.Brown onion in pan. Add cabbage and cook until soft.

7.Stir in pickle juice.

8.Place cabbage onion mix on top of pork chops.

9.Bake at 350F for around 40 minutes.

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