24 oz Pork chops, 6 small chops, or 3 thick ones 2 slices Bacon, chopped 4 slices Low Carb bread, dry and cut into small cubes 1/2 medium Onion, finely chopped 1 stalk Celery, finely chopped 1 tsp sage 1 tsp Garlic powder 1 splash apple cider vinegar, (really not sure how much, just a jig over the mix) 1/2 stick Butter Salt and pepper, to taste 2 tbsp Olive oil
1. Cut your low carb bread up into cubes. set aside. Cut up the celery and onion. You can have them as fine as you want. Pulse in a food processor if you desire. Cut up your uncooked bacon slices into cubes.
2. Mix all the above ingredients up into a bowl. Add the sage, garlic powder, and sprinkle over the vinegar. Mix well. Pour out your stuffing into a casserole dish covering the bottom. Cut up your butter into little pieces, placing dollaps all over the stuffing. It does not need to be fancy, you can do this with your fingers.
3. Pat dry your chops. Now, this could be a stuffed Pork Chop dish but my chops were very thin. So, place your chops on top of the stuffing mix. Salt and pepper as needed. I do not think you will need a lot of salt. Sprinkly Olive oil over the top. Cover with foil. You want to cook this at a slow heat, about 325 for about 1 hour. Longer if the chops are thick. ______________________________________________________________________ Per Serving: 600 Calories; 50 g Fat; 26 g Sat Fat; 181 mg Cholesterol; 154 mg Sodium; 4 g Carb; 1.5 g Fiber; 35 g Protein.