- 2
Ingredients
- 2 thick boneless pork chops
- salt/pepper for seasoning pork chops
- Penzey's Pork Chop Seasoning for seasoning pork chops (optional, but good. If you don't want to buy this, season the pork chops with a tiny bit of garlic powder.)
- 1/4 cup almond meal
- 1-2 T olive oil (will depend on your pan)
- 1/2 cup chicken stock
- 3 T half and half or milk
- 1 T Dijon mustard (or less, can also use milder flavored mustard if desired
Preparation
Step 1
(Makes 2 servings, recipe created by Kalyn but sauce inspired by a recipe in Dana Carpender's 500 Low-Carb Recipes.)
Heat olive oil with medium-high heat in pan big enough to hold all pork chops, then add pork chops and saute over medium heat until well browned and cooked through, about 8 minutes. Turn them a couple of times and be sure not to have the heat too high or the almond meal will burn. Quite a bit of the coating will fall off, but don't worry, there will still be enough left on to give a good brown color to the pork chops. The part that falls off gives a delicious nutty flavor to the sauce.
Remove pork chops to plate and cover to keep warm if desired. Turn up heat in pan and add chicken stock, scraping pan until all the browned bits of almond meal are loosened. Cook about 2 minutes over high heat, then lower heat to medium low and whisk in mustard, then half and half. Cook sauce at a very low simmer 1-2 minutes more. Pour sauce over pork chops and serve.