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Paleo Breaded Pork Chops with Creamy Mustard Sauce

Here is a bit of a twist on a traditional breaded pork chop recipe that used almond flour instead of breadcrumbs, but still gives you that nice crunch. And the sauce really adds some flavor!

paleo pork chop with mustard sauce resized

Ingredients:
PORK CHOPS
– 4 boneless pork chops
– 1/4 cup coconut oil (extra virgin, unrefined)
– 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 almond flour (can get at Trader Joe’s or in Dierbergs whole foods section)
– 1/4 cup arrowroot powder
– 1 large egg
– Dried parsley (for garnish, optional)

MUSTARD SAUCE
– 3/4 cup + another 1/4 cup chicken stock
– 1 Tbsp. arrowroot powder
– 2 Tbsp. prepared ground mustard
– 1/3 cup coconut milk
– 1/2 tsp. dried rosemary
– Sea salt (to taste)
– Ground black pepper (to taste)

Instructions:
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. OPTIONAL (if the pork chops are really thick) 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 coconut oil 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).