Pork chops are less expensive and with the right Keto “breading” (in this case chopped pecans), you can take the flavor anywhere. Thick-cut pork chops are best, because they stay juicy during the cooking process. Serve over cauliflower mash or zoodles. Serves 4 Total Time: 35 minutes.
1 cup roasted salted pecans
3-4 thick-cut pork chops
2 egg whites
4 tablespoons olive oil
10 oz mushrooms
4 cloves garlic
1 tablespoon arrowroot starch
1/2 dry white wine (Chardonnay)
1/2 cup chicken broth
2 tablespoons white wine vinegar
Salt and pepper, to taste
Heat 2 tablespoons of oil in a skillet on med/high heat. Pulse your pecans in a food processor for 5-10 seconds, set aside in a shallow bowl. Whisk egg whites in a separate bowl. Place the pork chops in the egg whites then the pecans, cover all sides. Place inside your hot skillet and cook 4-6 minutes. (Don’t overcook). Internal temperature reaches 165F.
Remove to a plate and set aside. Using same skillet reduce heat to medium and add the remaining 2 tablespoons of oil and scrape the bottom of the pan. Add garlic sauté 1 minute, then add the mushrooms and sauté an additional 5 minutes or until mushrooms are soft and flavored. Coat with the arrowroot starch and cook an additional minute, stirring frequently. Pour in the wine and chicken broth and increase heat to boil, then reduce to low and let simmer for 3-4 minutes or until liquid has thickened. Add pork chops back in skillet, when heated serve. Yum Yum!
You need a food processor (or blender) to make this recipe