Crispy Pork Chops
Roasted Asparagus and Lemon Cauli-Rice
Ingredients
- 6 (6-oz) boneless center cut pork loin chops
- 2 large eggs
- ¾ cup almond flour
- ¼ cup tapioca flour
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp pepper
- 2 Tbsp avocado oil
Instructions
- Pound pork chops to ½-inch thickness in a zip-top bag using the heel of your hand or a meat mallet.
- Beat eggs lightly in a shallow bowl.
- Combine almond flour, tapioca flour, and Italian seasoning in a second bowl.
- Dip pork chops in beaten egg, allowing excess to drip off. Dredge in almond flour mixture. Sprinkle pork with salt and pepper.
- Cook pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until done.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- 2 Tbsp avocado oil
- 2 cloves garlic, minced
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 Tbsp ghee
- 2 (12-oz) pkg riced cauliflower
- 1 Tbsp chopped fresh basil
- 1 tsp lemon zest
- ¼ cup fresh lemon juice
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, garlic, and ½ tsp each salt and pepper on a large baking sheet; spread in a single layer.
- Bake 10 to 12 minutes or until asparagus is browned and tender, stirring once during last 2 minutes of cooking.
- Meanwhile, heat ghee in a large skillet over medium-high heat; add cauliflower, and ½ tsp each salt and pepper.
- Cook 10 to 15 minutes or until browned, stirring occasionally. Stir in basil, lemon zest, and lemon juice.
Paleo Meal Plan
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