Description :
A crunchy bread-crumb coating is a great way to add flavor and texture to mild, juicy pork chops—unless you’re on the keto diet. So we set out to create a crunchy keto coating with nuts, which are high in both protein and fat. Nut coatings can be dense and leaden, however, with the rich flavor of the nuts rarely coming through. So although our chopped toasted sliced almonds worked well as a coating, they tasted heavy. To lighten the flavor, we added some toasted shredded coconut, which had the added benefit of keeping the coating crisp.
We replaced the all-purpose flour for dredging with coconut flour, which holds moisture well. Two eggs and a bit of water provided structure and a little more moisture. We also found that scoring the chops before dredging helped the coating adhere and not flake off when the pork was cut. Our almond coating was now just right, but its neutral flavor also lent itself to variations. We created one using caraway seeds and fresh dill; we added hints of Asian flavor to another with sesame seeds and soy sauce. These chops are delicious with our Sautéed Green Beans with Sesame-Miso Vinaigrette (this page).
Jump to RecipeInstruction :
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 2 tablespoons oil in 12- inch nonstick skillet over medium-low heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add almonds and coconut and cook, stirring often, until golden brown, about 4 minutes.
- Transfer almond mixture to shallow dish and stir in thyme. Spread coconut flour in second shallow dish. Lightly beat eggs, water, ¾ teaspoon salt, and cayenne together in third shallow dish.
- Pat pork chops dry with paper towels. With sharp knife, cut 1/16- inch-deep slits on both sides of chops, spaced ½ inch apart, in crosshatch pattern. Sprinkle chops with remaining ½ teaspoon salt and pepper. Dredge each chop in flour, dip in egg mixture, letting excess drip off, then coat with almond mixture, pressing gently to adhere; transfer to plate.
- Wipe skillet clean with paper towels. Heat 2 tablespoons oil in skillet over medium heat until shimmering. Place 2 chops in skillet and cook until deep golden brown and crisp, turning once, and pork registers 140 degrees, 3 to 5 minutes per side, adjusting heat as needed.
- Drain chops briefly on paper towels, then transfer to prepared rack and keep warm in oven. Wipe skillet clean with paper towels and repeat with remaining 2 tablespoons oil and remaining chops. Serve with lemon wedges.
Nut-Crusted Pork Chops
Ingredients
- 6 tablespoons coconut oil divided
- 2 garlic cloves minced
- 1½ cups sliced almonds chopped fine
- ½ cup unsweetened shredded coconut
- 1 tablespoon minced fresh thyme
- ¾ cup coconut flour
- 2 large eggs
- 3 tablespoons water
- 1¼ teaspoons table salt divided
- ¼ teaspoon cayenne pepper
- 4 6-ounce boneless pork chops, ¾ inch thick, trimmed
- ½ teaspoon pepper
- 4 lemon wedges
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat 2 tablespoons oil in 12- inch nonstick skillet over medium-low heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add almonds and coconut and cook, stirring often, until golden brown, about 4 minutes.
- Transfer almond mixture to shallow dish and stir in thyme. Spread coconut flour in second shallow dish. Lightly beat eggs, water, ¾ teaspoon salt, and cayenne together in third shallow dish.
- Pat pork chops dry with paper towels. With sharp knife, cut 1/16- inch-deep slits on both sides of chops, spaced ½ inch apart, in crosshatch pattern. Sprinkle chops with remaining ½ teaspoon salt and pepper. Dredge each chop in flour, dip in egg mixture, letting excess drip off, then coat with almond mixture, pressing gently to adhere; transfer to plate.
- Wipe skillet clean with paper towels. Heat 2 tablespoons oil in skillet over medium heat until shimmering. Place 2 chops in skillet and cook until deep golden brown and crisp, turning once, and pork registers 140 degrees, 3 to 5 minutes per side, adjusting heat as needed.
- Drain chops briefly on paper towels, then transfer to prepared rack and keep warm in oven. Wipe skillet clean with paper towels and repeat with remaining 2 tablespoons oil and remaining chops. Serve with lemon wedges.