It’s a snow day…again! Yay! I live in Boston and we were slammed with about 30” of snow, but luckily not too much damage was done. We have been informed to stay inside for another day and off the roads until further instruction. I’ve been cooking up a storm and having a blast so I wanted to share my lunch with you; cheesy almond flour crusted pork chops with a tomato garlic salad. Feel free to make this with chicken breasts and cover with tomato sauce for a Paleo chicken cutlet…wicked awesome.
Almond Flour Breaded Pork Chops
- 4 boneless organic center cut pork chops (or 4 large boneless chicken breasts)
- 3/4 cup almond flour
- 1/4 cup nutritional yeast
- 2 Tbl Italian Seasoning
- 1 egg beaten
- 2 large organic tomatoes
- 2 cloves garlic finely minced
- 2 Tbl Balsamic Vinegar
- 3 Tbl Extra Virgin Olive Oil
- 1 Tbl finely minced parsley
- 1 packet stevia or 1 tsp honey
- 1/3 tsp salt
To make the tomato salad:
In a large bowl whisk together the salt, stevia or honey, oil, and vinegar until well combined. Add the finely minced garlic and parsley.
Remove the core of the tomatoes and split in half. Squeeze out the seeds and dice into small 1/4” squares.
Add the tomatoes to the oil mixture, taste for seasoning and allow to marinate while you make the pork. (Can be made the day before)
To make the Pork/Chicken
Preheat the oven to 350F. Line a sheet tray with a wire rack. Set aside.
Set up a breading station with 2 plates and one bowl. Crack the egg into the bowl, add a splash of water and beat lightly. In one of the plates add the almond flour, nutritional yeast, Italian seasoning and whisk gently to combine.
Pat down the pork chops with a paper towel and sprinkle both sides with fine sea salt.
Take one pork chop and dip in the egg wash so it covers it lightly. Hold it over the bowl so any excess can drip off. Then dredge in the almond flour mixture lightly pressing the pork into the plate. Coat the sides and both sides and then tap off excess. Let rest on the additional plate while you repeat with the rest of the pork chops/chicken.
Over medium-high heat a high sided saute pan with a thin layer of grapeseed or olive oil. When it starts to shimmer add the pork chops (or chicken) and cook 3-4 minutes on each side. Transfer to the wire rack and place in the middle of the pre-heated oven for 8-10 minutes or until a thermometer reaches 145F (165F for chicken) sprinkle with a pinch of salt and pepper, and allow to rest for 5 minutes.
To serve place one pork chop on a plate and spoon two big spoonfuls of the tomato salad over the pork. Eat. Enjoy!
Ok, back to the kitchen to make more food! Stay warm my fellow New Englanders