LOW Carb: Dijon Honey Glazed Chops with Rosemary

I have recently come across several recipes with honey in them and after talking to a number of other WLS folks who incorporate honey in their recipes they notice that it does not spike their sugar levels like standard sugar does and most of it remains in the base of the pan anyway, so after experimenting for more than 2 months and not gaining anything, I’m gonna have some honey added here and there to some of the new recipes.  However, I will also give the alternative sweetener if you are in a stall or need to pull weight.  Even with the honey added, it remains very low carb!

 

 

Dijon-Honey glazed chops

Ingredients :
4 boneless pork loin chops, about 3/4 to 1 inch thick
Salt and pepper
1/2 cup orange juice
1 tbsp honey
1 tbsp dijon mustard
1/4 tsp dried rosemary
2 tbsp oil for cooking

(super low carb version, substitute Splenda brown sugar version 1 tbl equivalent, with a tiny bit of warm water)

Preparation:
1. Marinade the pork chops with salt and pepper, orange juice, honey, mustard and rosemary and leave in the fridge for a few hours or overnight.
2. Heat the oil in a large nonstick pan, and cook the pork chops over medium-high heat for 2 minutes on each side, until lightly browned.
3. Pour about half of the marinade over the pork and reduce heat to low. Cover and simmer for 6-7 minutes. Remove the chops and keep warm.
4. Pour the remaining marinade into the pan and cook, uncovered, for 2-3 minutes until reduced to thick gravy consistency. Spoon over the pork chops and serve.

 

Serves 4 Carbs are 9.5 carbs per serving with honey,  with alternative around 5 carbs.

Looks good. Just an FYI incase anyone is unaware - they make a sugar free honey (I found mine at Walmart Supercenter, but can also be found at Walgreens and I'm not sure where else.) It tastes just like honey and it might be an alternative to those that are sensitive to sugars.

Shauna,

I saw the imitation honey today and almost got some Doe sit taste very good?

Yes it's a pretty good substitute. The texture is the same and it's still very sweet. The "honey" flavor isn't as stong, but I think it's a great sub. Give it a try - my mom bought it on accident and uses it in her teas, says she can't taste the difference.

Wow!  I'm not a huge pork fan and I admit that I've never cooked it myself, but when I reach the solids stage I just might give it a go with this recipe.  Sounds so good just reading it is making my mouth water!  (And I think this is the first "hungry" sensation that I've felt since surgery.  Don't know whether to thank you for that or not.)

T,

I made a version of this last night and it turned out great.  I used Citrus 5 alive because I had no OJ in the house and I used fresh rosemary instead of dry.  I also reduced the sauce more than a few minutes and then I returned the chops to the pan and let them sit in the sauce as it was reducing even further and they ended up beautifully glazed.