6 pork chops
1 tablespoon butter
1/4 cup oil (see comments below)
1 teaspoon garlic powder, about
Salt and pepper, to taste
8 ounce fresh mushrooms, sliced
16 ounce jar Alfredo sauce
2 ounces parmesan cheese
1/2 teaspoon thyme, optional

Heat the butter and oil in large skillet over medium-high heat. Season the chops with garlic powder, salt and pepper and brown well on both sides. Place in a 9x13" baking dish and keep the oil in the pan. SautÚ the mushrooms in the hot skillet until almost tender; scatter over the pork chops. Pour the alfredo sauce into the skillet and stir to blend the browned bits from the pan with the sauce. Add the parmesan cheese; pour over the chops. Sprinkle with thyme, if desired. Cover and bake at 300║ for 1 hour. Let rest 10 minutes before serving.

Makes 6 servings
Do not freeze

Per Serving: 499 Calories; 41g Fat; 25g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

These were good, but I don't care for jarred Alfredo sauce much. It has very little flavor and tastes like evaporated milk. If I make this again, I will add more seasonings to the sauce to perk it up. I don't care for thyme so I sprinkled some fresh parsley over mine before baking. The recipe only called for 1 tablespoon of butter to brown the chops in. That was nowhere near enough. You'll probably need at least a 1/4 cup of oil or more butter unless you have very small pork chops. I've heard that this can also be made in a slow cooker. Prepare everything the same as above, but put in a slow cooker and cook on LOW for 8-10 hours.

If you use a low carb Alfredo sauce, such as Carb Options, here are the reduced counts:

Per Serving: 481 Calories; 39g Fat; 25g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

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