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Does anyone know what marjoram is on this recipe or where to get mushroom sauce.

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.

Karen

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!!!

Does anybody know what the calorie count to this reciepe is?

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.


Doreen

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.

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.

Rosebud

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??

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