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.
One of the best things about completing our January Whole30 this year was learning to be creative with healthy food again! These Whole30 stuffed peppers will spice up your meal prep and help you kick boring routine meals to the curb!
John isn’t much of a green pepper fan so I know firsthand that these stuffed peppers meal prep well! They’re one of my favorite foods so I find it easiest to enjoy them as my lunch prep. The cauliflower rice keeps them both Whole30 compliant and light enough that I’m not sleepy all afternoon!
Here’s what you need to do:
1 tsp avocado oil
1 lb lean ground beef (I use 93/7 ratio)
1/3 of a large yellow onion
1/4 tsp garlic powder
1 tbsp chili powder
10 oz riced cauliflour
1 6 oz can of tomato paste — be sure there is no sugar added for Whole30 compliance!
salt and pepper to taste
Optional: Siete Foods Cashew Queso
Cut and core the green bell peppers. You can chop the tops off like I have, or you could slice them down the middle so they are halved if you prefer a smaller portion. Set aside in a glass baking dish.
In a large skillet, heat avocado oil.
Add onions and cook until translucent.
Add ground beef and cook until all beef is browned.
Add chili powder and stir until all beef is coated in chili powder.
Stir in tomato paste, garlic powder, salt and pepper, and cauli rice. Allow flavors to combine for 10 minutes or so.
Using a spoon, fill the cored green peppers with the beef and cauli rice mixture.
Bake in a glass baking dish at 375 for 30 minutes.
Top with siete cashew queso
Note: if you’re not completing a Whole30 and have no issues with a little dairy cheese, I highly suggest topping these babies with a little shredded mozzarella. Simply add the mozzarella the last 5-10 minutes the peppers are baking and enjoy that cheesy goodness!
Be sure to make this simple meal prep ASAP! Share it with your friends and tag me or use #biteswithbeth so I can see your re-creation!! I LOVE when my readers share their versions of my recipes. Even better if you share it for all of your friends!
John and I completed our first Whole30 in January. It was an enlightening experience that also made us both feel proud of our accomplishment and the fact that coming out of it, we felt totally in control of our nutrition and the way that we choose to eat. It helped us come up with creative, healthier solutions to our normal obstacles to eating well. During our January Whole30, I also had the unfortunate experience of a three day stomach bug. Like many people, my normal remedies for an upset stomach are sprite, plain crackers, and maybe toast. If you know anything about Whole30 you know that exactly ZERO of those options are Whole30 approved.
Enter in: my chicken and zoodle soup. Chicken noodle soup is a family favorite and we go through phases where we eat it almost every week. It’s simple to whip up on the stove or in the Instant Pot if you’re busy and can’t watch it, and you can pack it totally full of veggies to get in a good serving!
For this recipe, I’ve made some substitutions to the “normal” chicken soup we make. I’ve swapped out the chicken broth for bone broth. Whole30 enlightened me to the fact that they’re adding CRAZY CRAP to our food…even our chicken broth, God bless it! Many store-bought chicken broths have sulfites and added sugar…why?!
Bone broth has the benefit of protein, collagen (great for skin, hair, nails and joints), and many studies suggest that the gelatinous property of bone broth is great for healing a leaky gut. To keep the Whole30 compliance, I’ve also swapped zoodles for the regular noodles. This boosts your veggie content and eliminates the grains you must avoid when completing a Whole30. The garlic is not a sub — we always use lots of garlic in our chicken soup! Garlic is both immune-boosting and helps you overcome a cold even after you already have it!
Combine the following ingredients and you’ve got a superfoods soup!
1 pound boneless skinless chicken breast
5 medium to large carrots, chopped
2 cloves fresh minced or finely chopped garlic
4 cups chicken bone broth
4 cups water
(Please note: if you’re using broth or stock instead of bone broth, double the broth or stock and omit the water!)
3 small to medium zucchini, spiralized into zoodles
1/2 tbsp onion powder
Salt and pepper to taste
In a large stock pot over medium heat, place chicken breasts, chopped carrots, garlic, and bone broth. I used frozen bone broth and simply dropped it all in, allowing the bone broth to melt gradually.
When bone broth has liquified, add onion powder, salt and pepper.
Allow the mixture to boil until chicken has reached about 160 degrees.
Using tongs, pull partially cooked chicken and chop it before returning it to the boiling pot.
Add in zoodles and allow to cook until chicken reaches 165 degrees and zoodles have softened slightly.
Allow soup to cool a bit before serving.
Store in wide-mouth mason jars in the refrigerator for an easy packed lunch or a quick dinner to heat up leftovers with little to no spillage.
Be sure to give this recipe a try and share it with a friend. Better yet, drop some off to a friend in need! Show off your hard work using #biteswithbeth and tagging @bethannsbites on Instagram.