I’m not a huge pork fan. We just don’t eat it much… ok maybe bacon is an exception! BUT if you are staying away from “flour” and are just plain craving a good ole pork chop… try these! They are GOOD! Dipped in egg/cream and almond flour & fried in, my friend, coconut oil. Yummy fried goodness! I Love me some coconut oil, that stuff is so good for you!
Start with your batter ingredients. Almond flour, salt, pepper, garlic powder, spicy seasoning, & a little parmesan cheese.
Mix up 2 eggs & 1/4 cup of heavy whipping cream. Another of my favorites, heavy whipping cream!!
Get a pan heating up with coconut oil at about medium/high heat. Pat your pork chops dry with a napkin. I used bone in pork chops. Dip them in the egg mixture. Coat both sides.
Dip into the almond flour batter. Coat both sides.
Place carefully into the hot coconut oil.
Brown them up good on both sides! The first side will take longer.
Once finished, lay out on a couple of paper towels to catch the excess grease. Simple. Fried. Delicious.
I served mine with Cole Slaw & Fresh Pan Roasted Brussell Sprouts.
This is an S meal if you are following the Trim Healthy Mama plan. Enjoy, we sure did!
ALMOND FLOUR FRIED PORK CHOP DINNER
by Sarah Beth Criddle
6 bone in pork chops (mine were on the thin side)
2 eggs whisked
1/4 cup heavy whipping cream
1 to 2 cups of almond flour (I use Trader Joe’s almond meal)
1/3 cup parmesan cheese
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp Cajun seasoning
1/2 cup to a 1 cup of coconut oil
Rinse pork chops & dry with a paper towel. Mix up 2 eggs and heavy whipping cream in a bowl/plate. Mix up almond flour, parm, spices, salt & pepper. Put your coconut oil into a skillet and turn to medium high heat. Dip pork chop into egg mixture and coat both sides. Dip into almond flour batter coating both sides. Place gently into hot oil. Cook 2 to 5 minutes on first side, 2 to 3 minutes on second side until you get a nice golden brown. Take out of oil & place on a couple paper towels to catch the excess oil!
So excited about this. Gonna try it!
My teenage daughter made these tonight. Just two recommendations. Make this a standard 3 step breading procedure using oat fiber as the first step. Then the egg mixture. Then the almond mixture. A dry ingredient before the wet helps it all to stick to the pork chop. Second, use less oil at first and use fresh oil each time you add a pork chop. The fresh oil tastes better and you end up using the same amount of oil or less. Other than those easy changes this is a great THM-friendly recipe. She placed “done” chops on a cooling rack on a cookie sheet in a 200 degree oven to keep them all warm. YUMMY!
Awesome!! Thank you for the tips!! 🙂
This is one of my family’s favorite THM recipes. Everyone loves them!
Stephanie Land says
These are a regular around here! Always delicious!
Made this tonight for dinner. Even my picky eater liked them. Husband claimed it was a homerun.