[center]No Shake, No Bake Pork Chops[/center]
Nothing at all wrong with lean pork. Nothing wrong with almonds either. And nothing wrong with healthy fat like coconut oil. So why not put them all together and re-make a childhood favorite so it’s supportive to your physique goals? Let’s do it.
4-5 boneless pork cutlets, thin
1/2 to 1 cup almond flour, blanched
1 whole egg or 2 egg whites
Unsweetened almond milk, plain
Coconut oil for pan frying
Seasonings of choice: garlic powder, onion powder, paprika, salt and pepper, to taste
Trim any excess fat from your pork cutlets. If they’re thick, pound them flatter with a tenderizing mallet.
Set up your dredging station. Crack the egg into a bowl, add a dash of almond milk, and whisk. Pour almond flour onto a separate plate. Add seasonings to flour and combine.
Dip each cutlet into the egg/milk mixture, then into the flour/seasoning mixture. Set aside.
Add a big spoonful of coconut oil to a large, hot pan.
Place each dredged cutlet into the pan. Do not crowd them. Work in batches if needed.
When they get toasty brown on one side, flip. Cook until golden. When poked with a fork, juices should be clear.
Remove from pan and place on paper towel to absorb excess oil, then serve.
Instead of almond flour, you can use rice flour.
Try different seasoning combinations, like Cajun or Jamaican.