Crispy Pork Chops
Roasted Asparagus and Lemon-Cauli-Rice
Ingredients
- 2 (6-oz) boneless center cut loin pork chops
- 1 large egg
- ½ cup almond flour
- 2 Tbsp tapioca flour
- ½ tsp Italian seasoning
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp avocado oil
Instructions
- Pound pork chops to ½-inch thickness.
- Beat egg 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 chops with salt and pepper. Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until done.
Side Dish Ingredients
- ¾ lb asparagus, trimmed
- 1 Tbsp avocado oil
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp ghee
- 1 (12-oz) pkg riced cauliflower
- 1 Tbsp chopped fresh basil
- ½ tsp lemon zest
- 2 Tbsp fresh lemon juice
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, garlic, and ¼ tsp each salt pepper on a rimmed 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 ¼ tsp each salt and pepper.
- Cook 10 to 15 minutes or until browned, stirring occasionally. Stir in basil, lemon zest, and lemon juice.
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