PALEO BREADED PORK CHOPS WITH CREAMY MUSTARD SAUCE
One of the signs of a great meal is when the whole table is silent. Everyone is so busy shoving food in their face that they don't feel like talking. That's what happened when I made these pork chops....we were all quiet as can be, except for the sound of forks scrapping against the plate. I might have even licked my plate afterwards....
I didn't have the highest of expectations when making this dish, but even I was surprised at how good they tasted considering how easy they were to make. This was one of those recipes that I threw together without planning ahead. I keep a piece of paper and a pen in my kitchen and I scribble down what I am doing as I go along. I then take that paper and later try to decipher my scribble, which is usually covered in the splatter of whatever I was cooking. Thankfully I almost always am able to figure out what I jotted down.
This is one of those recipes that you can keep on hand when you want some easy comfort food. I served mine with some baked butternut squash and some crispy brussel sprouts, but it would be great with any of your favorite vegetables.
I didn't have the highest of expectations when making this dish, but even I was surprised at how good they tasted considering how easy they were to make. This was one of those recipes that I threw together without planning ahead. I keep a piece of paper and a pen in my kitchen and I scribble down what I am doing as I go along. I then take that paper and later try to decipher my scribble, which is usually covered in the splatter of whatever I was cooking. Thankfully I almost always am able to figure out what I jotted down.
This is one of those recipes that you can keep on hand when you want some easy comfort food. I served mine with some baked butternut squash and some crispy brussel sprouts, but it would be great with any of your favorite vegetables.
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Paleo Breaded Pork Chops in Mustard SaucePrep time: 10 mins Cook time: 15 mins Servings: 4
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Ingredients:
PORK CHOPS
- 4 boneless pork loin chops
- 1/4 cup lard/bacon fat or tallow
- 1/4 tsp. sea salt (plus extra for seasoning pork chops)
- 1/8 tsp. ground black pepper (plus extra for seasoning pork chops)
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 1/2 cup finely ground blanched almond flour
- 1/4 cup arrowroot flour or tapioca flour
- 1 large egg
- Dried parsley (for garnish, optional)
MUSTARD SAUCE
- 3/4 cup + another 1/4 cup chicken stock
- 1 Tbsp. arrowroot flour
- 2 Tbsp. prepared ground mustard
- 1/3 cup coconut milk
- 1/2 tsp. dried rosemary
- Sea salt (to taste)
- Ground black pepper (to taste)
Equipment:
- 2 Medium mixing bowls
- Meat tenderizer/mallet
- Plastic wrap
- Cutting board
- 2 wire baking racks
- Large skillet
- Kitchen tongs
- Mixing spoon
- Measuring cups
- Measuring spoons
- Small mixing bowl
Directions:
1. Lightly whisk the egg in a medium sized bowl and set aside. In another medium sized bowl, combine the sea salt, ground black pepper, onion powder, garlic powder, paprika, almond flour and arrowroot powder and set aside.
2. Place the chops on a cutting board and cover them with plastic wrap. Pound them evenly with a meat hammer/tenderizer until they are about 3/4 inches thick. Season the chops with sea salt and ground black pepper.
3. Dip each chop in the egg mixture and then in the almond flour mixture, making sure to coat evenly on both sides. Place the chops on a wire baking rack and allow to sit for about 5 minutes.
4. Heat the lard/bacon fat or tallow in a large skillet over medium-high heat. Place the chops in the pan and fry for about 4-5 minutes on each side or until the chops are golden brown and cooked through. Remove and set aside on a wire baking rack.
5. Pour 3/4 cup of chicken stock into the pan and scrape up the brown bits from the bottom of the pan. Mix the arrowroot powder and the remaining 1/4 cup of chicken stock together in small mixing bowl and add to the pan, stirring to combine.
6. Add the mustard, coconut milk and rosemary to the pan and reduce the heat to medium. Allow the sauce to lightly boil and thicken for about 5 minutes, stirring frequently. Remove from heat and add sea salt and black pepper to taste.
7. Cover the chops in the sauce and serve immediately. Top with a little dried parsley for garnish (optional).
PORK CHOPS
- 4 boneless pork loin chops
- 1/4 cup lard/bacon fat or tallow
- 1/4 tsp. sea salt (plus extra for seasoning pork chops)
- 1/8 tsp. ground black pepper (plus extra for seasoning pork chops)
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- 1/2 cup finely ground blanched almond flour
- 1/4 cup arrowroot flour or tapioca flour
- 1 large egg
- Dried parsley (for garnish, optional)
MUSTARD SAUCE
- 3/4 cup + another 1/4 cup chicken stock
- 1 Tbsp. arrowroot flour
- 2 Tbsp. prepared ground mustard
- 1/3 cup coconut milk
- 1/2 tsp. dried rosemary
- Sea salt (to taste)
- Ground black pepper (to taste)
Equipment:
- 2 Medium mixing bowls
- Meat tenderizer/mallet
- Plastic wrap
- Cutting board
- 2 wire baking racks
- Large skillet
- Kitchen tongs
- Mixing spoon
- Measuring cups
- Measuring spoons
- Small mixing bowl
Directions:
1. Lightly whisk the egg in a medium sized bowl and set aside. In another medium sized bowl, combine the sea salt, ground black pepper, onion powder, garlic powder, paprika, almond flour and arrowroot powder and set aside.
2. Place the chops on a cutting board and cover them with plastic wrap. Pound them evenly with a meat hammer/tenderizer until they are about 3/4 inches thick. Season the chops with sea salt and ground black pepper.
3. Dip each chop in the egg mixture and then in the almond flour mixture, making sure to coat evenly on both sides. Place the chops on a wire baking rack and allow to sit for about 5 minutes.
4. Heat the lard/bacon fat or tallow in a large skillet over medium-high heat. Place the chops in the pan and fry for about 4-5 minutes on each side or until the chops are golden brown and cooked through. Remove and set aside on a wire baking rack.
5. Pour 3/4 cup of chicken stock into the pan and scrape up the brown bits from the bottom of the pan. Mix the arrowroot powder and the remaining 1/4 cup of chicken stock together in small mixing bowl and add to the pan, stirring to combine.
6. Add the mustard, coconut milk and rosemary to the pan and reduce the heat to medium. Allow the sauce to lightly boil and thicken for about 5 minutes, stirring frequently. Remove from heat and add sea salt and black pepper to taste.
7. Cover the chops in the sauce and serve immediately. Top with a little dried parsley for garnish (optional).
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