NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Boneless pork loin chops

1 tbsp Almond flour

0.5 tsp Chinese five-spice powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

1 cup Baby bok choy

PREPARATION

• 1

  Pat the pork loin chops completely dry with a paper towel to ensure the coating adheres and creates a proper sear.

• 2

  In a shallow dish, whisk together the almond flour, Chinese five-spice powder, sea salt, and black pepper.

• 3

  Press each side of the pork chops firmly into the almond flour mixture until they are lightly and evenly coated.

• 4

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

• 5

  Place the pork chops in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and crunchy.

• 6

  While the pork is searing, whisk together the tamari, honey, grated fresh ginger, and minced garlic in a small bowl.

• 7

  Reduce the skillet heat to low and pour the tamari mixture over the pork chops.

• 8

  Flip the chops continuously for 1 to 2 minutes until the glaze reduces into a thick, sticky coating.

• 9

  Remove the pork from the pan and let it rest for 3 minutes to lock in the juices.

• 10

  Quickly steam the baby bok choy in a separate steamer basket or the same pan until tender-crisp.

• 11

  Serve the pork chops garnished with toasted sesame seeds alongside the steamed bok choy.