Here is another creative use I found for the pork chops in my freezer, this time for a simple meal that comes together in under thirty minutes.
½ cup almond flour
½ cup finely grated Parmesan
2 cloves garlic, minced
½ tsp each salt, pepper, basil, sage, oregano, and marjoram
4 pork chops
Oil for greasing your pan
Preheat your oven to 375. Combine all ingredients except eggs and pork chops in a shallow bowl and stir to combine. Beat the eggs in a separate bowl, dredge each of the pork chops in the eggs, and then cover with the almond flour “breading.” Place the chops in a greased baking pan (Olive oil is particularly tasty for this recipe.) and bake for approximately 20 minutes, or until the meat is cooked through. As an accompaniment we had carrots cooked in chicken stock and smothered with grass-fed butter (lots of beta carotene along with vitamin K2), and a mixed green salad.
I am sharing this recipe at the Hearth and Soul Blog Hop, Slightly Indulgent Tuesday, Tuesday Night Supper Club, Tempt My Tummy Tuesday, Made From Scratch Tuesday, Tuesday’s Tasty Tidbits, Tasty Tuesday, Domestically Divine at Far Above Rubies, Grain-Free Tuesdays hosted by Helladelicious, Real Food Wednesday at Kelly the Kitchen Kop, Gluten-Free Wednesday at the The Gluten-Free Homemaker, and What’s on the Menu Wednesday, Foodie Friday, and Let’s Do Brunch at the 21st Century Housewife.