Parmesan-Breaded Pork Chops with Balsamic-Roasted Vegetables

By jlderbys

Ingredients

• 1 white onion, thinly sliced
• 1 small eggplant, cut into 1/2" cubes
• 1 green bell pepper sliced
• 1 Yellow bell pepper sliced
• 2 Garlic Cloves
• 1/4 C EVOO
• 1/4 C Balsamic Vinegar
• Sea Salt
• 1 Lg Egg
• 1 Tbs Coconut Milk
• 1/2 C Ground Almonds or Pecans
• 1/4 C Grated Parmesan Cheese
• 1 tsp garlic powder
• 1 tsp Onion Powder
• 4 bone-in Pork Chops
• 1 lemon thinly sliced

Preparation

Step 1

Preheat oven to 350.

Combine vegetables and garlic into large baking pan. Drizzle with 2 Tbs oil and vinegar. Sprinkle with salt and black pepper to taste and toss to coat. Cover pan with foil and bake 30 min.

Meanwhile, wisk egg and coconut milk in a shallow bowl. Combine the almond or pecan meal, Parmesan, garlic powder, and onion powder in another shallow bowl. Season with salt and pepper. Dip each pork chop into the egg, coating both sides. Then dredge both sides in ground almond-Parmesan mix.

Heat 2 Tbs of oil in a large skillet over medium-high heat. Add the pork chops and cook just until nicely browned, 2-3 min per side.

After vegetables have been roasting for 30 min, remove baking pan and place pork chops on top. Top pork chops with lemon slices.

Return to oven and bake uncovered, until the pork chops are just cooked through (they should be very slightly pink at the center) and the vegetables are very soft, about 30 min.