4 pork loin chops (each 3 oz)
1/4 cup almond flour
1 tbsp tapioca flour
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 pinch salt
2 tbsps olive oil
Pound each pork chop to about 1/4 inch thickness. Set aside.
Combine the almond flour, tapioca flour, cayenne pepper, oregano and salt in a pie plate. Beat the eggs in another pie plate.
Heat the olive oil in a large skillet over medium heat. Press the pork chops into the almond flour mixture, then dip into eggs. Shake off excess and the dip again in almond flour mixture and beaten eggs.
Place two pork chops in a heated skillet and cook for 2-3 minutes per side or until golden. Transfer to a paper towel-lined plate. Repeat with remaining pork chops.
Divide the schnitzels among plates, garnish with lemon wedgies and serve with your favorite salad.
4 boneless pork loin chops, about 3/4 to 1 inch thick
Salt and pepper
1/2 cup orange juice
1 tbsp honey
1 tbsp dijon mustard
1/4 tsp dried rosemary
2 tbsp oil for cooking
Marinade the pork chops with salt and pepper, orange juice, honey, mustard and rosemary and leave in the fridge for a few hours or overnight.
Heat the oil in a large nonstick pan, and cook the pork chops over medium-high heat for 2 minutes on each side, until lightly browned.
Pour about half of the marinade over the pork and reduce heat to low. Cover and simmer for 6-7 minutes. Remove the chops and keep warm.
Pour the remaining marinade into the pan and cook, uncovered, for 2-3 minutes until reduced to thick gravy consistency. Spoon over the pork chops and serve.
6 lean center-cut pork chops, 1/2″ thick
1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt
as needed nonstick spray coating
Trim all fat from chops.
Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once.
Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt.
Spray a 9xl3-inch baking pan with nonstick spray coating.
Remove chops from milk mixture. Coat thoroughly with crumb mixture.
Place chops in pan and bake in 375º F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains.
8 (1-inch-thick) rib pork chops (4 lb total)
1 teaspoon fine sea salt
1 1/4 teaspoons black pepper
2 1/2 tablespoons unsalted butter
1 lb large shallots (8), bulbs separated if necessary and each bulb halved lengthwise
1 cup hard cider
Preheat oven to 450°F.
Pat pork chops dry and sprinkle both sides with sea salt and pepper. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chops in 3 batches, turning once, 6 minutes per batch, and transfer with tongs to a large shallow baking pan (1 inch deep).
Add shallots and remaining tablespoon butter to skillet and cook over moderate heat, turning occasionally, until golden brown and tender, 6 to 8 minutes. Add cider and boil, stirring and scraping up brown bits, until reduced to about 3/4 cup, about 3 minutes.
Spoon shallots and sauce around chops and roast in lower third of oven until thermometer inserted horizontally into center of 1 chop (do not touch bone) registers 150°F, 7 to 9 minutes.
Let chops stand, loosely covered with foil, 5 minutes (temperature will rise to 155°F while standing). Serve chops with shallots and sauce.