Week 13
Day 6
Lunch
30m
732 - 832 kcal.
Velvet Pork Chops
Products
190
g
pork chops
1 ½
tbsp
butter
5
tbsp
cream
¾
cup
chicken broth
2
pinch
salt
*All purple -colored products are essential.
Preparations
1 step
Melt butter in large skillet over medium high heat. Add pork chops.
2 step
Sprinkle with salt and black pepper.
3 step
Cook until browned, then flip and salt and pepper again. Continue cooking until opposite side is brown. Pour in chicken broth, reduce heat to medium, and cook until broth is mostly evaporated, about 10 minutes.
4 step
Once broth has cooked down, remove chops from pan and turn off heat but leave pan on the stove eye. Have a wooden spoon handy and pour the cream into pan. Immediately start stirring and continue until the pan remnants are fully blended in with the cream and cream is warm and thick, just a few minutes.
5 step
Serve chops with delicious cream sauce spooned over them.