NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless pork loin chop

1 large Egg

2 tbsp Almond flour

1 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 cup Broccoli florets

PREPARATION

• 1

  Pat the pork chops dry with a paper towel to ensure the breading adheres properly.

• 2

  In a shallow bowl, whisk the egg until smooth.

• 3

  In a separate shallow dish, mix the almond flour, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Dip each pork chop into the whisked egg, then press firmly into the almond flour mixture to coat both sides thoroughly.

• 5

  Heat the avocado oil in a large skillet over medium heat until shimmering.

• 6

  Place the breaded chops in the skillet and cook for 4 to 5 minutes per side until the crust is golden and the internal temperature reaches 145°F.

• 7

  While the pork is resting, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp.

• 8

  Serve the hot pork chops immediately with the steamed broccoli on the side.