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Recipe Category: Lunch-Dinner
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Ingredients
- 1 1/2 pounds (680 g) boneless pork loin, cut into 4 slices across the grain
- 4 tablespoons (56 g) butter, divided
- 1 small onion, sliced
- 1 clove garlic, crushed
- 8 ounces (35 g) sliced mushrooms
- 1 can (14 ounces, or 400 g) quartered artichoke hearts, drained
- 1/2 cup (120 ml) chicken broth
- 2 teaspoons Dijon or spicy brown mustard
Method
- Put a piece of pork into a heavy resealable plastic bag and pound until it is 1/4 inch (6 mm) thick
- Repeat for the remaining pieces of pork
- Melt 2 tablespoons (28 g) of the butter in a large, heavy skillet over medium heat and brown the meat on both sides (about 4 minutes per side)
- You’ll have to do them one or two at a time
- Set the browned pork on a plate and keep it warm
- Add the rest of the butter to the skillet and add the onion, garlic, and mushrooms
- Saute until the mushrooms and onion are limp
- Add the artichokes, chicken broth, and mustard and stir around to dissolve the tasty brown bits on the bottom of the skillet
- Add the pork back into the skillet (you’ll have to stack it a bit), cover, and let simmer for about 5 minutes
- Serve the pork with the vegetables spooned over the top
Makes 4 servings
- Each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 25 grams of protein
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