Low-Carb Grain-Free Breaded Pork Chops with Mustard Sauce
Low-Carb Grain-Free Breaded Pork Chops with Mustard Sauce are a delicious way to cook pork chops! Use the Diet-Type Index to find more recipes like this one.
Today I got the hard cast on my broken arm, and it’s going to be very slow typing for a while. Luckily I have good recipes from the past that I can feature , like these Low-Carb Grain-Free Breaded Pork Chops with Mustard Sauce.This version of pork chops that are breaded with almond meal is a recipe I first posted back in 2005, and it’s a favorite of my niece Kara, her husband Tim, and their adorable kids Cooper, Sophie, and Quinn. (Hi guys!)
When Kara told me a while ago how much her family liked these pork chops, I realized that the photo I’d taken with my very first point-and-shoot digital camera really did need to be updated, and when I made these again recently with Jake, I remembered how good they are!
The almond meal used for the breading here adds a delicious layer of flavor, and also makes this recipe gluten-free as well as very low in carbs. I’d say this recipe is a winner in lots of ways!
I’m guessing someone might ask about other meats, so I’ll add that if you don’t eat pork I’m guessing that these same ingredients and cooking technique could be used on chicken or turkey cutlets; just be sure the poultry is pounded thin enough that it can cook thoroughly in the quick cooking time. I’m adding trying this with chicken to my (ever-growing) to-cook list, but if anyone else tries it with chicken or turkey I’d love to hear from you in the comments about how it turns out!
I used these thick pork loin chops that were on sale at my store. The almond meal adds plenty of fat, so I trimmed the pork fat, but take your choice on that. Then put each pork chop inside a heavy Ziploc bag and pound them on both sides until they are about 1/4 inch thick. Don’t be afraid you are making them too thin; they will thicken up a little as they cook. (By the way, if I was cooking this for kids I would cut some of the larger pork chops in half and then pound.)
Put the almond meal in a flat bowl, then put in one pork chop at a time and sprinkle over the almond coating and press it into the meat. (Almond meal is a little pricey, but most recipes using it don’t use a huge amount and it keeps indefinitely in the freezer.) I’ve heard of people grinding up almonds in a food processor to make it themselves, but I haven’t tried that. When Jake and I made the sauce realized we should have used a smaller frying pan, so use the smallest pan you can to fry the pork chops. Heat the oil to medium high before you put the chops in, and watch them carefully so the almond meal browns well but doesn’t burn.
Cook chops on medium heat until they’re nicely browned on both sides and cooked through, about 8 minutes (although cooking times will depend partly on your pan.) When the pork chops are done, remove them to a serving platter, covering with foil to keep them warm if desired. Turn up heat a little and deglaze the pan with chicken stock, scraping to remove the tasty browned bits of almond. Lower heat and stir in the mustard and cream, half and half, or milk and simmer sauce for a few minutes more, then pour over pork chops and serve.
More Tasty Dinners with Pork
Slow Cooker or Pressure Cooker Pork Recipes Index ~ Slow Cooker or Pressure Cooker
Pan-Fried and Roasted Pork Chops with Apricot-Dijon Glaze from Kalyn’s Kitchen
Maple-Brined Pork Chops from Leite’s Culinaria
Low-Carb Slow Cooker (or Pressure Cooker) Pork Roast with Spicy Peanut Sauce ~ Kalyn’s Kitchen
Low-Carb Grain-Free Breaded Pork Chops with Mustard Sauce
This Low-Carb Grain-Free Breaded Pork Chops with Mustard Sauce are an easy way to cook pork chops.
- 2 thick boneless pork chops
- salt/pepper for seasoning pork chops
- Pork Chop Seasoning for seasoning pork chops (This is optional, but good; see notes for the Pork Chop Seasoning I use. If you don’t want to buy this, season the pork chops with a tiny bit of garlic powder.)
- 1/4 cup almond meal or almond flour
- 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)
- Trim all fat from pork chops, then put between saran wrap or inside a thick Ziploc bag and pound until 1/4 inch thick.
- For best results, pound the pork chops on both sides with spiky side of meat mallet. You may want to cut each flattened pork chop in half for more manageable sized pieces for frying.
- Season pork chops on both sides with a tiny bit of salt, pepper, and Penzey’s pork chops seasoning (or garlic powder).
- Put almond meal in a flat bowl and press pork chop into it, sprinkling almond meal over both sides of pork chop and pressing on until you have an even coating on each pork chop.
- 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.
Recipe created by Kalyn, but sauce inspired by a recipe in Dana Carpender’s 500 Low-Carb Recipes.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I’d consider Low-Carb Grain-Free Breaded Pork Chops to be suitable for any low-carb and low-glycemic eating plan. Years after I posted the recipe I found that nut flours are technically not allowed for South Beach phase one, but since you’re only eating the small amount of almond flour that sticks to one pork chop which is not more than the daily allowed amount of nuts, I’d still eat this for any phase of South Beach.
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