Dinner · 30 min · american

Herb Crusted Pork Chops

This is the kind of American dinner you’ll make on repeat — pork chops and almond flour, 30 minutes, big payoff. The macros do the talking: 62g protein, 8g carbs, and 49g fat in every 718-calorie serving. Naturally paleo and keto, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 7 oz Pork chops
• 1/4 cup Almond flour
• 1 Egg
• 1 tbsp Dijon
• 1 tsp Rosemary
• 1 tbsp Olive oil

Steps

1. Heat your oven to 400F (200C) and set a wire rack inside a rimmed sheet pan if you have one. The rack keeps the crust crisp underneath instead of steaming in its own juices.
2. In a shallow bowl, whisk the egg until smooth, and in another shallow bowl mix the almond flour with the rosemary and a good pinch of salt. Brush the chops lightly with Dijon on both sides.
3. Dip each chop into the beaten egg, let the excess drip off, then press it firmly into the almond flour mixture, turning to coat both sides and the edges. Press, do not sprinkle — pressing is what makes the crust stick.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the chops 3 minutes per side, until the crust is golden and firm to the touch.
5. Slide the whole skillet into the oven and bake 8 minutes. The pork is done when the center reads 145F (63C) on a thermometer and the juices run clear — the center may still be blush pink, which is safe at this temperature.
6. Rest the chops 5 minutes on a cutting board before slicing. Cutting too soon lets the juices run out; resting keeps every bite moist.

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