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Friday 5 October 2018

Lemon Garlic Pork Steaks with Mushrooms : Low Carb and Gluten Free

This simple to make recipe suggestion is very tasty, low in carbs and gluten free … and if like me you don't have a butler (LOL) it only dirties one pan. Don't you just love recipes like this!

Serves Four
4 large, bone-in pork steaks (about 2 lbs)
2 tsp lemon pepper seasoning
1 1/2 tsp sea salt, more to taste
3 tbsp. butter (or ghee)
3 tbsp. olive oil
1 cup chicken stock
6 cloves garlic, minced
8 oz. cremini mushrooms, quartered
2 tbsp. fresh parsley, chopped
1 lemon, thinly sliced

Please see recipe instructions here

Fat 28g Protein 50g Total Carbs 6g Fibre 1g (Net Carbs 5g)

If you need help with weight/measurement conversion see here

We love mushrooms in our house, I wonder have you tried cremini mushrooms? They can usually be found in your local store / supermarket near to the more familiar little white button mushrooms. Read on for some more cremini, and other types, mushroom facts:

Did you know that most of the table mushrooms we eat are all of the same variety? Its name is Agaricus bisporus, according to Wikipedia, and it includes Portobello, cremini, and white button mushrooms. 

• The difference between these popular varieties of mushrooms is just age. The white button mushrooms, those very familiar kitchen staples, are simply the youngest variety. They have been cultivated, too, for that white colour and soft texture. In the wild these mushrooms are usually browner. 

• The Portobello is the most mature mushroom here; it's really just an overgrown white mushroom! They are left to grow for longer, until they have spread out into that delicious meaty cap. 

• The cremini mushroom, then, is just in between these two varieties. It's a moderately mature version of the white button mushroom, which is why it has a similar flavour. It's younger than the Portobello, but still related, which is why these are sometimes sold as "baby bella" or "baby portobello" mushrooms. 

But what about Chestnut Mushrooms? I hear you ask... these are the same mushroom as White Button Mushrooms, but it is a strain that grows just a bit browner instead of white, giving it a tan-coloured top. They are very much like Cremini Mushrooms and about the same size.

They have better flavour and texture than the plain white mushrooms.

Chestnut Mushrooms are also allowed to grow into larger sizes to be sold as “Portobellos.” Sometimes Portobellos are also called “Flat Chestnut Mushrooms” for this reason. 

Hope you may enjoy this recipe suggestion soon …
Many thanks for reading …

Dear readers, you will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

All the best Jan


Lee said...

Another tasty morsel or three. :)

Valerie-Jael said...

Sounds wonderful. I'm having chicken stir fry today with lots of veggies. Valerie

Lady Caer Morganna said...

Sounds mouth-watering! I just bought some boneless chicken breasts so I will have to try this one this weekend!

Tom said...


mxtodis123 said...

Another yummy meal. You are an awesome cook.

Anonymous said...

Sounds great!

Lady Caer Morganna said...

Of course, I will substitute the pork for chicken breast. :)

Pom Pom said...

It looks like a yummy dish! Thank you!

Iris Flavia said...

I do like mushrooms, but next week your Brussels Sprouts soup will be it :-)
Maybe a read for you?

eileeninmd said...


Looks like another great meal. Thanks for sharing the recipe.
Happy Friday, enjoy your day and weekend!

Christine said...

So yummy!

DIMI said...

Hello Jan!
Great recipe! It sounds very tasty!
I love pork steaks and i have to try this soon!
Wishing you a happy Friday and a sunny weekend!

Ygraine said...

Wow...makes my hungry just looking at this!
I will have to cook this for Sunday lunch...many thanks for sharing! :))

Have a Great Weekend!

Chris Lally said...

Sounds like a plan for this weekend.
I never met a portobello I didn't like :}
Thank you, Jan!

Author R. Mac Wheeler said...

I haven't done anything with pork besides a glaze in ages. Thanks for the direction.

(I like my chops with hot salsa...not so much my wife)

PerthDailyPhoto said...

I do indeed like one pot dinners Jan, I don't eat pork or lamb but I could probably substitute chicken here! Happy weekend ✨

William Kendall said...

I would enjoy that.

The Joy of Home with Martha Ellen said...

Just the kind of recipe I was looking for! Thank you! We love mushrooms, but I seem to always buy just the button ones. I should buy more of a variety. ♥

Lowcarb team member said...

Iris Flavia said:
"I do like mushrooms, but next week your Brussels Sprouts soup will be it :-)
Maybe a read for you? "

Hello Iris
Many thanks for your comment - enjoy the Brussels Sprouts and Cheddar Cheese soup.
Many thanks for the link - certainly makes an interesting read.

Enjoy the remainder of Friday and have a great weekend.

All the best Jan

Elephant's Child said...

I adore mushrooms. And this house they are all mine.

sandy said...

looks delicious!

Out on the prairie said...

real nice addition of flavors. grilling steaks tonight

Carol Blackburn said...

I do love mushrooms but am usually too afraid to buy new ones to try so I stick to the white button mushrooms or portabella.

Lisabella Russo said...

I love mushrooms and I very much enjoyed reading about them, thank you!

carol l mckenna said...

Yummy! ~ Love the mushrooms too!

Happy Day to you,
A ShutterBug Explores

angryparsnip said...

I must try this. I love mushrooms and pork !

cheers, parsnip and badger

happyone said...

Looks good to me. : )

Phil Slade said...

I never knew about the age of mushrooms. Live and learn on this blog Jan. Meanwhile, I cam back to check the recipe for my pork shoulder with beans, paprika and chorizo. I'm on with it now. Mmmm smell that sizzling sausage.

Jo said...

This looks tasty. I love mushrooms but I'm the only one in our house who does so I usually leave them out of recipes. I do have them if I make a cooked breakfast though.

Magic Love Crow said...

My mouth is watering! Thank you Jan! Big Hugs!

Stephanie said...

This looks delicious, my friend! I wish I had some for supper this evening.

Have a most wonderful Sunday. Hugs to you!