One of my favorite meals growing up was fried pork chops with milk gravy! This is Low Carb/High Fat take on this old time favorite.
I have to give a shout-out to my sister-in-law, Lori, for pointing me in the direction of this recipe!
Like with most of the recipes I try, I always tweak or "Jenni" them up. This one is no different!
What you will need:
2-3 thick cut pork chops (this can also become smothered chicken as well- the sauce will work with both)
1 cup of Mayonnaise (I used my homemade mayo of course!)
1/4 cup of Heavy Cream
1 TBSP of Balsamic Vinegar
1 TSP of Nutmeg or Clove (either one will work in this sauce)
1/2 of a white onion chopped however you like
1 small can of mushrooms (or you can use fresh as well-- about 1 cup)
4 TBSP of butter
Bake or fry your pork chops however you would like. I had thick cut pork chops that I baked for two hours in a covered baking dish (I used foil). It made them so moist (that's for my niece Kasey, she loves that word!)
To make Sauce:
In saute pan on medium high heat melt butter and saute mushrooms and onions (until onions are almost see through)
Turn heat down to low - and wait 5 min (so that the butter from the sauteing cools a bit)
Add in Balsamic Vinegar, Mayonnaise, Heavy Cream, and Nutmeg/Clove
Stir until sauce is well mixed (for about 3-5 min).
Place pork chop on the plate and smother with the sauce! I served with Green Beans. It was delicious!