I made these Almond-Crusted Pork Chops the other day and definitely will be making again soon. The Caveman has been periodizing his nutrition so he’s been very-low carb all week. This recipe, adapted from the California Almond Board’s cookbook, Almond Inspiration, fit his needs nicely:
Almond Crusted Pork Loin Chops
3/4C chopped, slivered Almonds
1 garlic clove, minced
1 egg white
3-4 boneless pork loin chops
Salt and pepper to taste
Heat a tablespoon or so of olive or grapeseed oil in a frying pan. Sprinkle chops with salt and pepper. Coat with egg white, then in almonds; repeat the egg white/almond process again. Cook approx. 5 mins. per side until cooked through (remember no rare pork). Enjoy immediately.
The quinoa shown in the pic is a tri-color blend I got at Trader Joe’s. I simply cooked it in chicken broth while I sauteed veggies (onion, celery, pepper, really anything you have is great) separately, then mixed it all together. If you’re feeling extra fancy, throw some slivered almonds in this too. Super easy and so good!
Yum – that pork chop recipe sounds awesome!!! Now, I just need someone to make a menu plan, grocery list and shop!!! Oh, well – Monday!!!
Oh, gosh! This does sound so so good!
I am not a pork person but hubby would love that!
I can’t tell you the last time I had a pork chop… (had to be when my mom was alive, and that was 26 years ago she died…)
I haven’t eaten pork chops in a very long time. This recipe sounds really good! II also see that I won!! Emailing you now!!
MMmm! This looks really good! I bet it would work for chicken too. All I need are almonds. Hope you get out of the polar vortex soon!
We don’t eat pork, but I bet this would be good on chicken, too.
Congrats to Sandy! This recipe sounds good! Using quinoa as a side is a great idea!
That pork chop looks fantastic! They did lower the temp for pork to be done from 160 to 145.
Almond Crusted Pork Loin Chops
An excellent way to add some healthy flavor.