I don’t know about you but I LOVE Italian food!
I’m always searching the web for Italian dishes I can tweak and make low glycemic, and therefore much healthier for my sacred body vessel. I noticed that I don’t really have pork recipes loaded up on the Sugar Free Goddess website, so I went looking… with intention.
I found this recipe on the Lidia’s Italy website and decided to give it a try. I swapped out the flour in the original recipe used to coat the pork chops for Low Carb Bake Mix. If you’re looking to impress, you can use the Italian name for this dish which is: Costolette di Maiale Piccanti when speaking to your dinner guests.
NOTE: If your in Phase 1 (Sugar Detox), omit the white wine.
6 3/4-inch-thick lean rib or loin pork chops
Low Carb Bake Mix or Carbquick
5 tablespoons extra-virgin olive oil
12 garlic cloves, peeled and crushed (I smashed the cloves with the side of my knife)
3 bottled cherry peppers in vinegar, halved, stems and seeds removed
2 sprigs fresh rosemary
3 tablespoons red wine vinegar
¾ cup white wine
1 cup chicken stock
- Pat the pork chops dry with paper towels and sprinkles both sides of each lightly with salt. Coat the chops with low carb bake mix and shake off any excess. Divide the oil between two heavy, large skillets and place the skillets over medium heat. Add the chops and cook, turning once, until golden brown on both sides, about 10 minutes.
- Tuck the garlic in around the chops and cook until golden, about 3 minutes. Reduce the heat to low. Tilt the skillets and spoon off as much of the fat as possible. Divide the cherry peppers and rosemary between the skillets. Add half of the vinegar to each skillet and cook, shaking the skillets occasionally, until almost evaporated, about 3 minutes. Pour half of the wine into each skillet and cook until reduced by half, about 5 minutes.
- Add 1/2 cup of the chicken stock to each skillet, cover them and simmer for 15 minutes, turning occasionally. Remove the chops to plates. The sauce should be slightly syrupy. If not, increase the heat to high and boil one to two minutes. Spoon the sauce over the chops. If you like, you may strain the sauce first, but it is more interesting with the pieces of pepper and garlic still in it.
- Purchase Low Carb Bake Mix by clicking here: http://www.amazon.com/gp/product/B0052OP4F0
- Purchase Carbquick Here: http://www.amazon.com/gp/product/B000G0EP78
Check out Lidia Bastianich’s book entitled – Lidia’s Italian Table here: