YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Pork Chops with Caramelized Onions
Savor the rustic charm of this perfectly pan seared pork chop, enveloped in a light herb and almond flour crust. The dish features sweet, caramelized onions that add a delightful depth of flavor, complemented by aromatic rosemary and thyme, all brought together in a balanced, healthy meal.
INGREDIENTS
6 oz Pork Chop
1 medium Yellow Onion
2 tbsp Almond Flour
1 tbsp Olive Oil
0.5 tsp Dried Rosemary
0.5 tsp Dried Thyme
Salt & Pepper to taste
PREPARATION
Pat the pork chop dry with paper towels and season both sides with salt and pepper.
In a shallow dish, combine almond flour, dried rosemary, and dried thyme. Lightly dredge the pork chop in the mixture to form a thin herb crust.
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork chop and sear for about 3-4 minutes per side, or until a golden crust forms and the internal temperature reaches at least 145°F.
Remove the pork chop from the skillet and let it rest on a warm plate.
In the same skillet, add the sliced yellow onion. Lower the heat to medium and cook, stirring occasionally, until the onions are deeply caramelized, about 8-10 minutes.
Plate the pork chop and top with the caramelized onions. Serve immediately.