ALMOND CRUSTED PORK CHOPS WITH MUSHROOM GARLIC SAUCE

I am loving me some pork chops. I’ve turned a new leaf around here, as pork chops have never quite been my forte. But let me tell you guys, I am officially crazy about them! So this is only my second recipe for pork chops, my Creamy & Smoky Chipotle Pork Chops are a reader favorite, and one of my most popular recipes. And that recipe was posted almost a year ago, so we were due for another variation! My favorite local health food store sells pork chops that are crusted with nuts, and I knew I wanted to make a recipe that would include perfect pan-seared pork chops with a yummy wine sauce to dress it up!

So seriously, the crust is out of this world! If you’ve ever had breaded pork, you will most definitely appreciate this much healthier, crunchier, and even tastier variation! It gives this yummy and crispy texture that seals in the yummy taste of pork chops. All I did was pulse together a cup of roasted and salted almonds (I found this makes them more flavorful).

And can we also talk about the sauce? I love a good white wine sauce. The nutty mushrooms and flavorful garlic sautéed in wine pair perfectly with crispy pork. And in case you were wondering, yes I will serve this to my kids. The alcohol will evaporate in the cooking process, and since I only use 1/2 cup for the entire dish, they will get very little of the overall wine in general. However, you can also completely omit the wine and just substitute with 1/2 cup chicken broth (bringing the total to 1 cup), and just add in 2 tbsp of white wine vinegar. This will also make the dish Whole30 compliant. I promise you can’t go wrong either way!

INGREDIENTS

•  1 cup roasted salted almonds
•  3-4 6 oz pork chops
•  2 egg whites
•  4 tbsp avocado or olive oil divided
•  10 oz sliced bella or white button mushrooms
•  4 cloves garlic
•  1 tbsp arrowroot starch or your choice of thickening agent
•  1/2 dry white wine* such as chardonnay
•  1/2 cup chicken broth can use 1 cup chicken broth in place of wine
•  2 tbsp white wine vinegar
•  Salt and Pepper to taste

INSTRUCTIONS

1. Begin by heating a large skillet to medium-medium high heat. Coat pan with 2 tbsp avocado oil or olive oil.
2. Prepare your pork chops: pulse almonds in a food processor or blender for 5-10 seconds (ensure that it doesn't become almond flour and over pulsed). Set aside almonds in a shallow dish. Now whisk together the egg whites and set aside in a separate bowl.
3. ..........................................

for full instruction please see : www.wholesomelicious.com

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