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*LCRB Special Feature: Lynne Cooks Low Carb*
Well, I decided to really go out on a limb tonight for supper. And it turned out fantastic. Not for the
faint of heart, though, as it is very spicy.
Hope everyone likes it.
Lynne
Chipotle Chops
faint of heart, though, as it is very spicy.
Hope everyone likes it.
Lynne
Chipotle Chops
courtesy of Lynne Cooks Low Carb
by Lynne in Albuquerque
by Lynne in Albuquerque
<lneighbors3@...>
Pork Cutlets * See note
Equal parts canned parmesan, ground flaxseed, and high gluten flour
(You could leave the flour out - or even use crushed pork skins)
1 beaten egg
Several TBS olive oil for frying
Sliced mushrooms
Fresh cherries
Chipotle Pepper in adobo sauce
Splash or two of red-type wine
Salt and pepper
Thyme and Garlic Powder
*Note: I used thick center cut boneless pork chops that I had the butcher butterfly and run through the
tenderizer a couple of times. You could use already tenderized cutlets if you can find them at your
grocery store.
Mix the breading together with some salt, pepper, garlic powder, and thyme. Heat a good sized skillet
then add the olive oil. Dip the cutlets in the breading, then the beaten egg, then back in the breading. Fry until golden brown - does not have to be done all the way.
When the meat is ready, add the cherries, sliced mushrooms, and chopped up chipotle pepper along with
some chicken broth or water and a splash or two of wine. Simmer with the lid slightly open until the sauce is thickened and the cherries and mushrooms are done.
Very spicy and really good. I served it with oven roasted parmesan zucchini and mashed potatoes (just
for my husband). Faux mashed potatoes would be good!
Lynne
Thanks for sharing, Lynne!
This recipe is courtesy of The LowCarbRecipeBox
http://health.groups.yahoo.com/group/LowCarbRecipeBox/
If you would like to request a recipe from the LowCarbRecipeBox,
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If you would like to request a recipe from the LowCarbRecipeBox,
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