Author: Amy Densmore of The Paleo Cupboard
Serves: 4
Prep Time: 10 min
Cook Time: 15 min
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 flour 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 flour 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).
About the Author:
Thanks to Amy of The Paleo Cupboard for this recipe. Amy began her journey when she replaced a low-fat, calorie counting diet with one that eliminated all grains, sugars, dairy, processed foods and trans- and hydrogenated fats. Within a week she felt 100% better. She soon realized that her eating plan was very similar to the “Paleo Diet”. The author of The Paleo Cupboard Cookbook, Amy shares recipes, tips, and her journey in the hopes that it helps others in some way. Learn more about Amy here or follow her on Facebook, Pinterest, Instagram, or Twitter.
