Makes 4 servinga
4 pork chops (4 oz each = 1 lb)
1 tablespoon olive oil
1/2 tsp salt
1/2 tsp black pepper
1 cup hot water
2 beef bouillon cubes
1 large raw onion, sliced
1 tablespoon corn starch
2 tablespoons cold water
Preheat oven to 325 degrees
Peel, slice onions and separate into rings. Set aside.
In large skillet, brown 4 pork chops in oil in nonstick skillet
over medium-high heat. Sprinkle with salt and pepper.
Transer to oblong baking pan, coated with non-stick coating.
In drippings, saute onions until tender.
Spoon over chops.
Add 1 cup broth, made with 2 beef bouillon cubes and 1 cup hot water
Cover and bake at 325 degrees for 40 - 45 mintues.
Remove pork chops and onions, and keep warm.
In a small saucepan, combine cornstarch and cold water, stir until smooth,
then stir in pan juices.
Bring to boil, the boil for 1 or 2 mintues while stirring continually, until thickened.
Serve with pork and oinions.
Makes 4 Servings
1 serving =
Net Carbs 5 grams
Protein 30.5 grams
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