Tuscan Pork Chops

(adapted from Saving Dinner the Low Carb Way)

This recipe originally serves 4, but since I always cook for more, my pictures will show a lot more than that.

Place pork chops in a bowl or flat pan. Mix together the ingredients for the sauce, and pour over the pork chops. Let marinate, covered, in fridge overnight.

Heat 1-2 Tbsp olive oil in a skillet on medium-high heat. Place pork chops in skillet and brown both sides.

Remove pork from skillet and keep warm.

Pour marinade into skillet, turn up heat, and whisk up brown bits from bottom of pan. Let sauce reduce some.

Add sliced mushrooms and butter to pan, reduce heat, and simmer until mushrooms are tender.

Add pork back to pan, and coat thoroughly with sauce.

Put pork in serving dish and pour mushrooms and sauce over the top.

And here's a printable version of the recipe: Tuscan Pork Chops

BBQ Pulled Pork

Cook the pork until tender, and easily shredded with two forks. Shred it, and set aside.

For the sauce, measurements are approximate, adjust to taste.
2-6 oz cans tomato paste (approx 1 cup)
1/2 cup molasses
1/4-1/2 cup honey
1/4-1/2 cup apple cider vinegar
1/2 Tbsp mustard
1/2 Tbsp worcestershire sauce

Mix together until smooth, adjust for taste. Pour sauce over pork and combine well. Serve warm or cold on your favorite bun.