Tonight’s cooking adventure was Low Carb Roasted Almond Encrusted Pork Chops. I used the following ingredients for this recipe:
1 lb of bone-in, thin cut pork chops
1 1/3 cup pork rind crumbs
1/4 cup roasted almonds
2 tsp of garlic powder
2-3 Tbsp of Dijon mustard
Preheat oven to 350 F. Place the roasted almonds in a food processor and pulse until crumbs are formed. Mix the pork rind crumbs, roasted almond crumbs, and garlic powder. Coat the pork chops with the Dijon mustard and press the pork chops into the breading mixture. Heat a skillet over medium-high heat with 2 Tbsp of olive oil and sear the pork chops 2-3 minutes on each side. Making sure the almonds do not burn. Place the seared pork chops in a baking dish sprayed with cooking spray. Bake for 10-15 minutes or until cooked through.
Net Carb Count*:
6 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: The almonds gave the pork chops a great crispy texture. I used almonds that were already roasted, but you could always roast your own. I put the roasted almonds in a food processor in order to make the crumbs, which is the same method I use for the pork rinds.
