Pork Chops With Walnuts and Blue Cheese 1
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Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-18-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 2
Three elements in this recipe -- sweet pork, the woodsy flavor of toasted nuts and the salty tang of blue cheese turn plain chops
into a memorable entree.
4 boneless center-cut pork loin chops - (4 oz ea)
1/4 cup chopped walnuts
1 tablespoon canola oil
2 ounces roquefort cheese - (abt 1/2 cup)
= (or similar blue cheese)
2 green onions, chopped
1/4 teaspoon freshly-ground black pepper
1/2 cup water
In heavy skillet over high heat, toss walnuts until they just begin to brown, about 3 minutes.  Transfer nuts to a small bowl.  Add
oil and heat over high heat.  Brown chops about 1 minute on each side.  Cover pan, reduce heat to low and cook chops 6 minutes,
just until cooked through.
While chops cook, combine cheese, green onions, and pepper with nuts and mix well.  Transfer chops to a platter and return pan
to the stove.  Pour in water; bring to a boil, scraping up brown bits on bottom of pan.  Cook until juices thicken slightly.  Pour
juice over chops and top with nut mixture.
This recipe yields 2 servings.
Carbohydrates: 1.5 grams
Net Carbs: 1 grams
Fiber: 0.5 grams
Protein: 25.5 grams
Fat: 20.5 grams
Calories: 294
Main Dish, Pork
Per Serving (excluding unknown items): 160 Calories; 16g Fat (83.3% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat.		   Pork Filettino
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Low Carb Recipes at http://www.Lowcarbluxury.com
Formatted for MC6: 06-10-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
4 pork tenderloins - (8 to 10 oz ea)
8 tablespoons extra-virgin olive oil
4 tablespoons minced garlic
4 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Store-bought veal demi-glace (optional)
Sprinkle tenderloin with salt and pepper on all sides.  Brush with olive oil, rosemary, garlic and parsley.  Let marinate
approximately two hours.
Cook on a hot grill until internal temperature reaches 165 degrees.  Serve with veal demi-glace if desired.
This recipe yields 4 servings; trace of carb grams per serving.
Comments:  This dish -- an Olive Garden restaurant specialty -- is traditionally served with roasted potatoes.  We've found it's
superb served with "Zucchini Gratin" (see recipe).
Main Dish, Pork
Per Serving (excluding unknown items): 253 Calories; 27g Fat (94.3% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 268mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat.


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