Low Carb Pork Loin Chops
Make juicy pork chops that you will fall in love with when you bake them in this manner! I use my rimmed baking sheet, a.k.a. jelly roll pan, and my cookie cooling rack in this recipe.
Ingredients
- 2.5 lbs qty. 3 - 5 pork loin chops
- 1 cup almond flour
- 2 tsp salt
- 1 tsp paprika
- 1/2 tsp parsley
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp ground sage
- 2 large eggs; whisked
Instructions
- Preheat oven to 350F
- Prepare your rimmed baking sheet with a cooling rack and set aside.
- Dry pork chops with a paper towel on both sides. Put all dry ingredients into a large Ziploc bag, set aside.
- Put eggs into a shallow bowl. Set up an assembly line. Chops, egg, then coating mixture.
- Take each pork chop one by one and dip in egg, then drop in coating bag, shake, then place onto the prepared baking pan laying flat.
- Continue until all are coated. Make sure they are not touching one another in the pan to ensure even cooking.
- Bake at 350F for 25 to 28 minutes. Let the shops rest for at least 8 minutes to ensure juiciness.
- Store leftovers in a sealed container. Reheat in a covered skillet for 8 minutes.
Notes
Make sure you get fine ground almond flour and NOT almond meal.