I have 2 beautiful thick cut pork chops and want an idea for dinner tonight. I'm still on induction. Thanks for your input. . .

This recipe is WONDERFUL!! with pork chops.

Herbed Crusted Chicken

1 egg
1/2 cup heavy whipping cream
1 cup vital wheat gluten flour
1/4 cup soy flour
1/4 cup grated Parmesan cheese
2 tablespoons chopped dehydrated parsley
1 tablespoon chopped dehydrated chives
1 tablespoon garlic salt
pepper to taste
2 pounds skinless chicken thighs
oil for frying

Preheat oven to 400?

In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the flours, cheese, herbs and pepper to taste.

Rinse chicken thighs in cold water, dip each piece into the flour mixture, shake off any excess (you want a very light dusting), then dip each piece into the egg wash. Then dredge liberally in the flour mixture. Heat the oil in a large skillet over medium high heat. Fry the chicken in the oil until both sides are golden brown and crusty. Place chicken in a 9x13 foil covered baking pan.

Bake, uncovered, at 400? for 15 to 20 minutes or until chicken juices run
clear.

How about induction friendly oven fried pork chops?

Just crush up about half a bag of pork rinds, add a dash of garlic powder, paparika, and black pepper (doesn't need salt). Beat 1 egg with 1 T of cream and 1T water; dip the chops in the *wash*, then drege in the rind "breading".

Line a baking sheet with foil and spray with Pam, and place the chops a couple of inches apart. Lightly spray the tops of chops with Pam. Bake at 400 degrees for 45-60 minutes, or until juices run clear.

Easy and tasty too :cook:

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How thick are they?

If they are really thick, over an 1", then I would sear them in a VERY HOT pan for 2 minutes per side and then toss them in a 350 degree oven until they are done. The best way to see if they are done is to use a thermometer and cook them until it reads 165-170. Then let them rest for 5 mintues before eating.

If you don't have a thermometer, then cooking until the "juices run clear" method works well but, be sure you don't over do them. Dry pork chops are not yummy.

If you like sauces, one of my favorites is a creamy artichoke heart (or bottoms) cream sauce. You just throw some finely chopped onion and garlic in the pan you cooked them in and add a little white wine while scraping the bottom of the pan to pick up all the yummy brown bits. Do that for a couple of mintues then pour in some heavy cream and chopped artichoke hearts/bottoms. Let it simmer a little until it's the thickness you like (the longer you simmer, the thicker it gets) and then at the very end, right before you're going to serve the chops, add 1 tablespoon butter and whisk (stir) it in and then pour over chop. Salt and pepper as you like it.

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My fav thing to do with pork chops is to marinate them in Lawry's Mesquite Lime marinade (liquid) and then grill them. Krogers has a similar marinade that is just as tasty and half the price. The marinade has 1 carb per tspn, so I am not sure how much you would get....I put 4-6 chops in a large plastic ziplock, pour the marinade over and refrigerate overnight or at least several hours, then discard the liquid and grill as usual. Mmm! Not sure how good the thick sliced chops would work tho. Mine are regular cut.
Renee

Thanks for the great ideas. However, I tried something with some pantry ingredients and it was very good. I stuffed the chops with vinegar pepper (in a jar) and mozzerella cheese. I put some vinegar peppers on top. (After induction, I'll use low-carb bread crumbs on top as well!) I baked them for about 35 minutes and they rocked! If you like vinegar peppers, you'll love these. Thanks for the great ideas. I really appreciate it.