2 Pork Loins
2 Tbsp French Mustard
1/4 cup Soy Sauce
2 Tbsp Olive Oil
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
squeeze lemon juice
Black Pepper
2 tsp Olive Oil
2 Servings
2 Net Carbs
1. Start by placing 2 pork chops in the bottom of a large ziploc bag.
2. In a bowl, whisk together all the remaining ingredients except for the final amount of olive oil.
3. Pour the marinade over the pork chops. Seal the bag, and rub the pork chops around in the marinade until they are completely coated. Set the bag of pork chops in the refrigerator overnight to marinate or for 4 hours minimum.
4. When it’s time to cook, heat the final amount of olive oil in a skillet over a medium heat. Place the pork chops down in the oil and pour every drop of marinade from the bag that you can manage over the pork chops.
5. Place a lid over the skillet, and cook the pork chops for about 8 minutes per side on a medium or medium-low heat. However, you want to continue cooking until The marinade reduces into a glaze and the pork chops have browned on either side. Adjust the heat as necessary throughout the cooking process. Low and slow is key for a pan glaze.
6. Garnish the pork chops with freshly chopped parsley at your discretion for serving.
Recipe from Carb Manager
