Okay y’all, these pork chops DO NOT taste gluten free/grain free/healthyish. I promise you won’t miss traditional flour in this dish. Holy yum! I tested the final batch while my parents were eating dinner with us and my mom, who typically eats little to no meat, ate her whole pork chop! If you know my mom that is a BIG compliment. *Brushes dirt off shoulders*
Seriously though, I modeled these pork chops off of my husband’s legendary fried pork chops. He said last night these were “easily the best fried pork chops I’ve ever had.” Going to pretend for a brief moment my mother-in-law totally isn’t reading this. Shhhh. No one tell her!
Okay, I’ll stop talking these up and get to the nitty gritty. You’ve seriously GOT to try this recipe out ASAP! Pair it with some red potatoes and your favorite green veggie and you’re set! It would seem like the breading would make these so that they aren’t good leftovers…but that assumption is wrong. They reheat very well so those bulk packages of pork chops are your friend here! To keep that perfect crispiness, just reheat in a cast iron skillet.
- 1/4 cup arrowroot starch/flour (you’ll see it marked both ways)
- 1/2 cup almond flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2-3 tbsp olive oil
- 2 large eggs
- 2 pounds of pork chops
- Prepare a dredging station with two medium prep bowls – I like mine to be near my stove so I can just pop the prepared chop right into the pan.
- In the first prep bowl, stir two eggs until even in yellowish color and yolks are completely broken up.
- In the second prep bowl, add arrowroot flour, almond flour, salt, and pepper. Mix well until the mixture is even.
- If your pork chops are slimy or wet, use a paper towel to try them off – this will help the breading to stick better!
- Dip the chops in egg, allowing the excess egg to drip off.
- Dip the chops in flour mixture, being sure to coat the pork chop evenly.
- Drop that baby right into the skillet and let it sizzle! Allow to cook for 1-2 minutes for thin pork chops or 3-5 minutes for thicker chops. (When in doubt, use a thermometer and be sure it reaches at least 145 degrees fahrenheit.)
- Continue cooking until all chops are cooked, letting the completed pork chops land on a plate with a paper towel covering it or a cooling rack.
I truly hope you’ll give this recipe to try. It’s a really good one!! Pork chops are so great for weeknights because they cook up quickly, saving you precious weeknight time. They’re also great for entertaining because it’s an economical cut of meat!
No matter why you decide to try it, just do it! Be sure to share the recipe and let everyone know how you like it. Especially helpful if you share with someone who is Gluten/Grain Free!
As always, share your creations using #biteswithbeth and tagging me @bethannsbites on instagram.