Wednesday, January 8, 2014

Paleo Pistachio-Crusted Pork Chops


We are nuts about pistachios (pardon the pun), and I thought it would be fun to incorporate them into dinner. I based this on a Rachael Ray recipe I saw a few years ago, that used a combination of ground up pistachios and breadcrumbs to form a coating for pork chops.

This was easy and delicious! I imagine that using arrowroot starch would also work in lieu of the almond flour (I think coconut flour would add its own distinctive flavor that might be a touch too sweet).

Paleo Pistachio-Crusted Pork Chops

4 thick boneless pork chops
3/4 cup shelled pistachios (unsalted)
3 cloves minced garlic
zest of 1/2 lemon
salt & pepper
1/4 cup almond meal or flour
1 egg, beaten
2 tbs. dijon mustard
1/4 cup olive oil

Preheat oven to 400.

Combine pistachios, garlic, lemon zest and some salt & pepper in a food processor. Run until finely ground. Place in a shallow dish and add almond flour.

In a separate shallow dish or plate, combine beaten egg with mustard.

Generously season pork chops with salt and pepper. Dip in egg mixture, allowing excess to drip off. Then dredge in pistachio mixture and place on a baking sheet.

Heat olive oil in a large skillet over medium heat. Add pork chops and sear for 2 minutes a side. Put back on baking sheet and bake for 25 minutes or until cooked through.

3 comments:

  1. Hi Susan,
    love your blog and always appreciate the recipes you send us. I was wondering why there is no longer a print option for printing out a recipe. I'm short on time and having to copy/paste or write it down on a piece of paper throws me off. Sorry to be so lazy! Is there any way you could put back in a print or save option?

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    Replies
    1. Hi Karen! You aren't lazy and I'm so sorry… ever since I switched servers I haven't been able to get the print-friendly widget to show up when I embed it in my html code… I need to get some professional help with it, but rest assured I'm on it!

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  2. BEST recipe!!! I used the vitamix instead of food processor.

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