Saturday, July 9, 2016
"BREADED" FRIED PORK CHOPS
These pork chops couldn't be tenderer and the breading was perfectly tasty. I think a regular flour breading could not taste any better than this. I was amazed at how tasty and tender my pork chops were made in this way. In fact, what I've discovered is that this sort of breading is way nicer than flour-based breadings, or even with breadcrumbs.
7 pork chops (2 lbs; 0.9 kg)
(about 1/2 -inch (2.5 cm thick)
1 tbsp water (15 mL)
1/3 cup Gluten-Free Bake Mix ((75 mL) (CLICK highlighted text for recipe) OR you could use almond meal/flour instead OR a mixture of almond flour and coconut flour
2 tbsp grated Parmesan cheese (30 mL)
(not the fresh kind)
1/2 tsp salt (2 mL)
1/4 tsp black pepper (1 mL)
4 tbsp butter, divided (60 mL)
2 tbsp light olive oil, divided (30 mL)
Carefully rinse pork chops and pat dry with paper towels. In medium bowl, using fork, beat egg with water. In another medium bowl, or on a dinner plate, combine Gluten-Free Bake Mix, Parmesan cheese, salt and pepper. Dip pork chops in egg wash and then spoon breading over the pork chops on both sides.
In large nonstick frying pan, heat 2 tbsp (30 mL) butter and 1 tbsp (15 mL) oil over medium heat. When it starts to turn brown, add the pork chops, dredged in bake mixture. Cook 1 minute and turn the chops. Cook another 2 minutes, and if not yet done, turn the chops again and cook 1 to 2 minutes, until done. I can usually tell by cutting into the chop with a knife whether it is done (you don’t want to overcook the chops or they will become tough), however, the internal temperature of pork chops when cooked should be 145°F (63°C to 160°F (71°C), according to the new guidelines.
Yield: 7 servings
22.2 g protein
30.1 g fat
0.0 g fiber
1.2 g net carbs
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