This recipe was a favorite of mine long before the Slow Carb Diet. I originally found it in my mom’s Cooking Light magazine. It has been reposted here at myrecipes.com.
This is one of those healthy recipes that you actually forget is healthy. It’s always a crowd pleaser, and quite honestly, it’s so good that when I make it I forget I’m on a diet.
While nuts are considered an occasional treat on the Slow Carb Diet, you can still enjoy this meal guilt-free knowing walnuts are full of healthy omega-3 fatty acids, lower cholesterol and tryglyceride levels, lower the risk of heart disease, combat depression and help with weight loss (plus some other benefits as well!)
I’m posting the recipe as is, but there are a few modifications I do that I’ll mention. I chose to create a Worcestershire substitute because of the high amount of sugar in the sauce, and I am being quite diligent about those little cheats. The devil is in the details, folks.
A few other notes: The bacon is nice, but totally unnecessary. If you don’t have it or don’t like it, just add a bit of oil to the pan to keep the chops from sticking. I often double the amount of walnuts and spices to make sure I have plenty of coating, but that’s just me. It’s not really necessary either. Regarding spices, sometimes I don’t even use sage as suggested. After some experimentation, I’ve discovered I prefer a mixture of half rosemary and half thyme instead of the sage.
( 4 servings)
Ingredients
- Pork: 4 (8-ounce) bone-in center-cut pork chops, trimmed
- 1 1/2 teaspoons Worcestershire sauce (*very high in sugar – try this replacement!)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried sage
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup walnuts, finely ground
- 1 bacon slice
- 1/4 cup fat-free, less-sodium chicken broth
Preparation
1. To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire. Combine salt, sage, and black pepper in a small bowl. Reserve 3/4 teaspoon salt mixture. Add walnuts to remaining salt mixture; toss well. Press walnut mixture onto both sides of pork chops. Cover and refrigerate 30 minutes.
2. Cook bacon slice in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add pork chops to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned. Add 1/4 cup chicken broth to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness. Remove pork from pan.
Incoming search terms:
- low carb crock pot recipe for pork chops
- walnut crusted pork chops
You say to reserve 3/4 teaspoon of the salt mixture, but it doesn’t seem to ever get used???
Mix the reserved salt with the ground up walnuts
I am making this tonight, and either I am missing something, or there are two pieces of info that are not included in this recipe:
1. What do I do with the reserved 3/4 tsp of the salt mixture?
2. What do I do with the crumbled bacon?
Thanks!
Here is a link to the original recipe:
http://www.myrecipes.com/recipe/walnut-crusted-pork-chops
The bacon and reserved salt mixture is used in the vegetables that go with these pork chops in the original recipe. The vegetable mixture is not low-carb friendly as written, but it can be adapted with a few changes.