Ooooo, I made this tonight and it was DIVINE!!! I found it awhile ago in a low carb cookbook (that I now have to look for and buy once I remember which one it was...lol). The cream, wine, onions and dijon...Mmmm!!! It makes 6 servings, but you can cut it all in half.
Okay here's the recipe...

Pork with Creamy Dijon-Wine Sauce

1.5 pounds of Pork Chops
6 tbsp butter
2 tbsp onion, chopped finely
1/2 cup white wine
1 cup cream
2 tbsp dijon mustard

Cut pork into 2 inch slices, heat 2 tbsp butter in pan.
Cook pork in butter, then remove.
Add onion to pan and cook until soft.
Add wine. Cook 3-4 minutes, until sauce is reduced by half.
Add cream and dijon mustard. Cook until thick, stirring constantly.
Once thick, remove from heat and add remaining butter while still stirring.
Top pork with sauce. (I added pork back into pan, reheated and coated it with the sauce).

ENJOY!!!

Calories 388
Fat 30
Protein 24
Carb 2
Fiber <1

2 NET CARB

That sounds delicious, quick and easy and only one pan to wash! Thanks for posting the recipe. I bet it would also be good with chicken or turkey cutlets instead of the pork.

I just realized after looking more closely at your photo that the pork is cut into strips. For some reason I was thinking they were cutlets. In that case it would be a great way to use up leftover cooked pork roast, chicken or turkey.

When we were eating it we said it would taste really YUMMY on chicken too
It's really, really tasty!!!
Our only complaint was that we wish the pork itself had more flavor. Any suggestions??? The sauce, WAS DIVINE!!!

I'm not sure what to suggest to give the pork more flavor. I find that lean pork doesn't have all that much flavor. When I make a Boston butt roast, which has quite a bit of fat, the pork has so much more pork flavor. It's the fat that gives it flavor. It's kind of like the difference between dark and white meat chicken. Chicken breast has very little flavor and chicken thighs have a lot more flavor. I think of Boston butt (pork shoulder?) as the dark meat of the pig.

Thanks Linda!!!
Next time I make it I'm going to try it on chicken
I think just a little salt and pepper on the pork may help too, but it was DEEELISH anyway!!!

Thanks Ohhhh,

This looks like a winner, how about we strip some boneless skinless chicken
thighs for more flavor? Oh boy as Linda said one pan to wash. Good recipe!

b

Hmmm. . . How about slicing a pork tenderloin roast into medallions, seasoning them with some rosemary, and browning them in the pan? I bet that would be pretty good, too. . .

Gonna have to buy some pork next time I'm at the store. . .