Low Carb Recipes for the Low Carb Lifestyle

Wednesday, October 17, 2012

Cheese n Chili Chops

Cheese n Chili Chops
Another meal in the series of Atkins.com meal suggestions!  As a bit of an experiment I used the Atkins.com Customize-able Meal Planner and have been following it as closely as possible for my meals during the last week.  You can see my entire week of planned Induction meals HERE. 

This was a nice basic recipe without too much fluff or difficulty with a decent amount of flavor payoff.  It was a bit awkward trying ti spread the cream cheese over the salsa layer.  Next time I'll probably just mix the two together and spread over each pork chop. *INDUCTION FRIENDLY*

2 servings
3.9 net carbs per serving

1 tsp canola oil
2 pork chops (I used boneless but either is fine)
1/4 cup salsa (check labels for added sugar)
2 1/4 ounce canned diced green chilies
1 tsp ground cumin
1/3 cup shredded cheddar cheese
2 TBSP cream cheese, softened

Heat oil in a nonstick skillet over medium-high heat.  Season chops with salt and pepper.  Brown chops about 2 minutes per side.  Combine salsa, chilies and cumin in a bowl.  Pour mixture over chops.  Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.  Mix cheeses in a bowl.  Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.


  1. Sounds flavorful. Yes, I think I agree - mix the cream cheese and salsa. :)

  2. Could this be made in a crock pot?

    1. Sure! I wouldn't keep them as pork chops because the texture might be a bit odd. Maybe use a pork roast with the other ingredients (except the cheeses) poured over the top. Once cooked, you could shred the pork roast. You could then pour the cheese mixture on and stir in just until melted! Sounds yummy!

  3. Yummy I would leave out the cheddar put in parmesan and broil so the cheese got nice and crusty

  4. Absolutely awesome finished under the broiler.