30 min 2
Walnut Crusted Pork Chops
It’s no secret that pork chops are the Harry Potter of the protein world (the Potter that still lived under the stairs, not the Potter that defeated Voldemort—that would be Maine lobster). But what I love about pork chops is that they’re cheap, and with the right ketogenic “breading” you can take the flavor anywhere you want. Thick-cut pork chops work best because they stay juicy through the cooking process, but even with thin-cut chops you won’t care about juiciness because you’ll be enjoying so much more of the delicious coating. Serve this over zoodles for a great meal.
3 tablespoons crushed walnuts
3 tablespoons grated organic Parmesan cheese
Pinch sea salt
Pinch freshly ground black pepper
1 large free-range egg
2 boneless free-range pork chops
TipsMAKE IT PALEO Substitute crushed pork rinds for the Parmesan cheese.
Directions Preparing:10 minCooking:20 min
Step 1Preheat the oven to 400°F.
Step 2Line a rimmed baking sheet with parchment paper.
Step 3In a shallow dish, mix the walnuts, Parmesan cheese, salt, and pepper.
Step 4In another shallow dish, lightly beat the egg.
Step 5One at a time, dip a pork chop in the egg, coat it with the walnut and Parmesan mixture, and place it on the baking sheet.
Step 6Bake the chops for 10 minutes, flip them, and continue baking until they reach 145°F in the center, about 10 minutes more. Serve immediately.
Nutrition Facts (per serving of 2)