It doesn’t matter if you are keeping track of your carbs or not, these chops are wonderful! At least, my hubby thinks so!

1-1/2 pounds boneless pork loin chops, sliced thin
4 tablespoons butter
1 small onion, sliced
1 clove garlic, crushed
8 ounces sliced mushrooms
1 can quartered artichoke hearts, drained
1/2 cup chicken broth
2 teaspoons Dijon mustard

1. Melt 2 tablespoons of the butter in a large, heavy skillet over medium heat. Brown the meat on both sides, about 4 minutes per side; transfer to a plate and keep warm.

2. Add the remaining butter to the skillet; add the onion, garlic and mushrooms. Sauté until the onion and mushrooms are limp. Add the artichokes, chicken broth and mustard; stir to dislodge the tasty brown bits on the bottom of the skillet. Return the pork chops to the skillet; cover and simmer for about 5 minutes. Serve the chops 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 usable carbs and 25 grams of protein.

Emily