I often make compound butters and store them in my freezer. There are literally limitless flavorings you can blend into butter for serving on grilled meats and vegetables. They’re quick to make and ever so when you want an exotic taste FAST! My Maple-Bacon-Bourbon Butter is one of my favorites. I occasionally put it to work in creamy sauces like the one pictured above. This sauce was divine on my pork chops and it is a quick meal for weeknights! This sauce would also be wonderful on baked or grilled chicken, steaks, lamb or wild game. This recipe is not suitable until you reach Atkins Phase 2 (OWL) due to the bourbon. It is not suitable for Primal-Paleo on several levels.

INGREDIENTS:

2 slices thick-slice bacon, chopped (3 oz,)

4 large mushrooms, sliced

3 T. Bacon-Bourbon Butter

1 tsp. sugar-free maple syrup

¼ c. cream

1/3 c. water

2 T. bourbon

Dash of your favorite thickener (optional)

Dash sea salt and black pepper

1 tsp. parsley, chopped (for garnish)

DIRECTIONS: Fry the chopped bacon in a skillet. Remove bacon with a slotted spoon to a paper towel. If planning to serve with skillet-seared meat, sear the meat over high heat to nearly done stage right in the same skillet in that delicious bacon grease. Or have your spouse grill the meat outside over charcoal to the desired stage. When skillet chops are browned and done, remove them to a plate while you put the sauce together. Add the 3 T. Bacon-Bourbon butter to the pan juices, melt and add the mushrooms. Saute until mushrooms are done. Lower to medium heat and add water, cream, bourbon, salt, pepper, and maple syrup. Stir well and lay pork chops on top of the mushroom sauce. If doing grilled meat, you won’t do this step. Simmer sauce on low heat 5-10 minutes to reduce/thicken the cream. If not thick enough for you, you can slightly thicken with a dash of your preferred thickener. Gently pour mushroom sauce onto serving platter and set the meat on top. Garnish with chopped parsley.

NUTRITIONAL INFO: Makes 2 servings, each contains: (does not include meat)

496 cals, 48.2g fat, 5.35g carbs, 0.95g fiber, 4.4g NET CARBS, 7.65g protein, 475mg sodium