Pan-Fried Rosemary Pork Chops
Roasted Brussels Sprouts and Carrots
Ingredients
- 6 (6-oz) boneless center cut pork loin chops
- ½ tsp salt
- ½ tsp pepper
- 2 large eggs
- 1 cup almond flour
- 2 Tbsp avocado oil
- 1 Tbsp ghee
- 1 Tbsp chopped fresh rosemary
Instructions
- Sprinkle pork with salt and pepper. Beat eggs lightly in a shallow bowl. Place flour in a second shallow bowl. Dip pork in egg, allowing excess to drip off. Dredge in flour.
- Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until well browned. Add ghee and rosemary; cook 1 minute, tilting skillet slightly to spoon melted ghee over pork.
Side Dish Ingredients
- 1½ lb Brussels sprouts, halved
- 4 carrots, thinly sliced
- 1 red onion, cut into wedges
- 2 Tbsp avocado oil
- 2 tsp dried oregano
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 375°F. Toss together Brussels sprouts, carrots, onion, oil, oregano, garlic, salt, and pepper on a rimmed baking sheet. Bake 18 to 20 minutes or until browned and tender, stirring once.
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