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.