Cheese and Chili Chops
Low Carbohydrate Recipe
Salsa, chilies and cumin mixed together and poured over pork chops topped with a mixture of Cheddar and cream cheese.
1 teaspoon vegetable oil
Salt and black pepper to taste
4 boneless center cut pork chops (about 1 lb)
1/4 cup tomato salsa
1/2 can diced green chilies (4-1/2 oz) drained
1 teaspoon cumin
1/3 cup grated Cheddar cheese
2 tablespoons cream cheese
Heat oil in a nonstick skillet over medium-high heat. Season chops with salt and pepper. Brown chops about 2 minutes per side.
Combine salsa, chilies and cumin in a bowl. Pour mixture over chops. Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through. Mix cheeses in a bowl.
Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.
This recipe yields 2 servings
151 Calories; 14g Fat (81.5% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 162mg Sodium
Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Fat.
Variation: Cheesy Pork Chops
6 pork chops
1/4 cup soy flour
Butter to fry in
3/4 cup heavy cream
8 ounces cream cheese, cubed
1/2 tablespoon garlic salt
1/2 cup Parmesan cheese
Coat the chops with the seasoned flour, and brown in butter. Heat milk and add cream cheese, garlic salt and 1/4 cup of the Parmesan cheese, mixing well until blended. Place chops in a 12 x 8 inch baking dish. Cover with sauce and remaining 1/4 cup Parmesan cheese. Bake at 325 degrees for 50 minutes, or until chops are tender.
Per Serving: 474 Cal (69% from Fat, 26% from Protein, 5% from Carb); 30 g Protein; 36 g Tot Fat; 6 g Carb; 0 g Fiber; 177 mg Calcium; 2 mg Iron; 273 mg Sodium; 142 mg Cholesterol