Grain-Free Breaded Pork Chops
Grain-Free Breaded Pork Chops with Mustard Sauce are a delicious low-carb version of breaded pork chops made with almond flour! And some of my favorite kids love this recipe!
Grain-Free Breaded Pork Chops are breaded with almond flour and then served with a mustardy pan sauce, for a delicious version of pork chops that’s also really quick to get on the table. This 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 Flour (affiliate link) 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!
Can you use this recipe on chicken or turkey cutlets?
I’m guessing people might wonder about other meats, and if you don’t eat pork I’m sure 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. Trying this with chicken has been added 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!
How to Make Grain-Free Breaded Pork Chops with Mustard Sauce:
(Scroll down for complete printable recipe, including nutritional information.)
- I used thick pork loin chops that were on sale at my store. The almond flour 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.
- Put the almond flour 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 Flour (affiliate link) is a little pricey, but most recipes using it don’t use a huge amount and it keeps indefinitely in the freezer.
- Heat the oil to medium high before you put the chops in, and watch them carefully so the almond flour browns well but doesn’t burn. (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.)
- 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 half and half, and simmer sauce for a few minutes more, then pour over pork chops and serve.
More Tasty Dinners with Pork
Low-Carb Instant Pot Dinners with Pork ~ Slow Cooker or Pressure Cooker
Instant Pot Low-Carb Paprika Pork Chops 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
- 2 thick boneless pork chops
- salt/pepper for seasoning pork chops
- Pork Chop Seasoning (see notes)
- 1/4 cup almond flour (see notes
- 1 T olive oil
- 1/2 cup chicken stock
- 3 T half and half (see notes)
- 1 T Dijon mustard (see notes)
- Trim all fat from pork chops, then put 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 (affiliate link). 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 flour (affiliate link) in a flat bowl and press pork chop into it, sprinkling almond flour 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. Use the smallest pan that will fit all the 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.
I use Penzey's Pork Chop Seasoning (affiliate link) for this recipe but If you don’t want to buy that, season the pork chops with a tiny bit of garlic powder. You can use almond meal (affiliate link) or almond flour (affiliate link) for this recipe, although almond flour is much more widely available now. You can use heavy cream or milk instead of half and half, whichever you prefer. Use more or less mustard to taste; can also use milder flavored mustard if desired.
Recipe created by Kalyn, but sauce inspired by a recipe in Dana Carpender’s 500 Low-Carb Recipes.
Amount Per Serving: Calories: 840Total Fat: 53gSaturated Fat: 15gUnsaturated Fat: 33gCholesterol: 244mgSodium: 1177mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 82g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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 as a personal choice for any phase of South Beach.
Find More Recipes Like This One:
Use Quick Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.