Adventure #64: Fat Bomb Pork Chops

Fat bomb…new concept to me. But as I try more and more low carb recipes it makes sense. When you decrease your carb intake you naturally increase your other macro intake ( protein and fat) so hence the “fat bomb”

Here’s the recipe:

https://www.thatslowcarb.com/low-carb-fat-bomb-pork-chops-recipe/#_a5y_p=5523480

Okay so I’m not going to lie, it was a while ago that I made these, they were bomb (no pun intended lol) but I forgot the ingredients and had to go back to the recipe to write this.

Mayo and balsamic vinegar. Those two ingredients were the stars of the dish. The pork chop was simple. I swapped out mushrooms for peppers and onion but the mayo and balsamic vinegar married together made this dish amazing

It was like biting into a steak and cheese bomb sub. I would just suggest ditching the mushies all together if you make this and go right for the peppers and onions. The flavors and sauce were amazing. Let’s talk about the pork.

I would love to own a cast iron skillet. Santa was very good to me this year and definitely decked out our kitchen big time. But this would have been even easier with a cast iron skillet. The pork was a little undercooked. I cooked it first on the stove top as directed. Then I added in the ingredients for the sauce and the veggies. Then I had to move it to a pyrex dish to finish cooking it in the oven. I should be less lazy and just use a thermometer when cooking my meat. We have one from Thanksgiving and I just neglected to use it. I threw the pork in the oven for 30 minutes and then assumed it was done when it beeped and didn’t look pink on the inside.

Anyway, the flavors were spot on, the pork just needed to be cooked a bit longer.

This was a really yummy dish and had minimal ingredients which I loved too! Quick and simple.

Give it a try
xoxo

B

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