Mushroom Onion Mixture on top of browned pork chops

Alfredo Sauce poured over the pork chops

Just out of the oven!

Plated pork chops

Plated pork chops from another angle

This is a most delicious meal and a super way to serve boneless pork chops.The sauce is rich and creamy - the best!  You could this sauce for other applications as with chicken over zucchini noodles, for instance.  Very tasty indeedy!  Sorry the photos are the not the greatest.  They certainly don't do it justice.

 Despite the campaign to promote pork as the other white meat, it is actually not a white meat according to the United States Department of Agriculture.  It is true, however, that pork is actually not as high in fat as one would think.  Most times a chicken breast will have more fat than a pork chop, not that we are particularly concerned about the fat on our low-carb diet.  It's just interesting info.  Hope you enjoy this uber-tasty recipe.  The sauce is so delicious with pork chops...just transcends it to new creamy heights!

2 lbs boneless pork chops (0.9 kg)
  (about 8 chops)
Garlic Rub:
1/2  tsp granulated garlic (2 mL)
1/2  tsp salt (2 mL)
1/4  tsp black pepper (1 mL)
Mushroom Veggie Topping:
2 tbsp bacon fat, OR butter, divided (30 mL)
8 oz fresh mushrooms (250 g)
2 tbsp bacon fat, OR butter, divided (30 mL)
1 medium onion, chopped
1/cup chopped flat-leaf parsley (75 mL)
Alfredo Sauce:
8 oz regular cream cheese (250 g)
1/cup grated Parmesan cheese (125 mL)
1/cup Low-Carb Milk, OR half and half OR half water and cream (125 mL)
1/cup butter (125 mL)

Preheat oven to 300°F (150°C).  Rinse and pat pork chops dry with paper towels. 

Garlic Rub:  In small bowl, combine garlic, salt and black pepper.  Rub the mixture over the pork chops on both sides.  In nonstick frying pan, over medium heat, in half the bacon fat, OR butter cook half the pork chops on both sides until turning brown.  Set aside in 9 x 13-inch (23 x 33 cm) casserole dish.  Repeat with the remaining pork chops.

Mushroom Veggie Topping:  Wash and slice mushrooms.  In nonstick frying pan, over medium heat, in 1 tbsp (15 mL) hot bacon fat, OR butter, toss mushrooms to coat.  Stir fry 2 minutes and then place lid on pan and continue to cook until most of the water evaporates.  In medium bowl, set mushrooms aside.  In same pan in remaining bacon fat, OR butter, cook onions until turning golden brown.  Add to mushrooms along with the parsley.  Spread mushroom mixture over pork chops.  Pour Alfredo Sauce over all the chops.  Cover casserole with foil and bake 1 hour.  Allow to rest 10 minutes before serving.

Alfredo Sauce:  In nonstick frying pan, combine cream cheese, Parmesan cheese, Low-Carb Milk, OR half and half and butter.  Keep stirring until the sauce turns smooth.  

Yield:  8 servings
1 serving
431.2 calories
26.5 g protein
34.2 g fat
0.7 g fiber
4.1 g net carbs