Breaded Pork Chops the LCHF way

A staple meal in my mother’s kitchen when I was growing up was breaded boneless pork chops and boiled potatoes. And it wasn’t happening just in my mother’s kitchen –  early Sunday afternoon you could hear the reverberation of the meat mallets pounding the pork chops in perfect unison. It was like in a Swiss clock – at 12PM – all the women took to their kitchens to cook breaded pork chops for their families.

Part of me really misses this tradition, part of me really misses the taste of the grease from the bottom of the pan drizzled all over my boiled potatoes. It was so simple, yet so satisfying that we would fight for the drippings from the pan and if there were any extra chops left, you know they would not last long and would never make it into the fridge for later consumption. Somebody would always sneak into the kitchen to grab the last one when everybody else retired to their respective bedrooms.

Today, I won’t even come close to breadcrumbs – I tried in the past, only to get really disappointed by the amount of grease that bread crumbs can absorb. And as you probably gathered by now, bread and flour does not belong in my WOE these days. In fact I haven’t had bread in years. But does it mean that I can never again have my childhood favorite meal?

Well, you know I found a way to have my Breaded Pork Chops and eat them too. Only my Pork Chops do not include heavy coatings of bread crumbs and flour – they are light as a feather 🙂

Pork is said to be the other white meat, especially pork tenderloin. This cut is pretty lean, so I didn’t mind using quite a bit of butter to fry my chops. The butter added some very needed flavour and moisture to my chops.

 

To tenderize the pork chops I used a simple meat mallet, I wrapped the individual chops in some plastic wrap to prevent splattering meat juices and bits of it all over my kitchen and gave it a good whack with the mallet on both sides. You can see the indentations of the mallet all over the meat. I then seasoned the chops with salt and pepper and voilà it’s prepped and ready to go.

 

Now for the messy part : my “breading mix” is composed of 1/4 cup Nutritional Yeast, 1Tbs of Coconut Flour, 3Tbs of unsweetened Coconut Flakes and some more salt and pepper. You could easily incorporate some other spices like paprika, cumin, turmeric, etc. As usual, every time you make this, you can turn this into 10+ different variations of the same meal by playing with the spices. And for the wet ingredients I used 2 eggs (you will need more or less depending how many chops you’re working with).  The technique here is to dip your chop in the egg wash on both sides and then place it in the dry mix, flip and coat the other side. You can repeat this twice if you feel that your chop is not sufficiently covered. I only coated once, as you can always sprinkle some of the dry mix on the spots that did not coat properly.

 

And here is the assembled meal – the pork chop looks very much the same way as what I was used to having as a child, but the rest of my plate looks nothing like the pile of boiled potatoes. Notice that I kept the drippings of butter from the bottom of my pan and drizzled them all over, it’s that yummy.

 

I replaced the starchy potatoes with fried lime fennel, side of caramelized mushrooms and some sliced radish. It was perfectly satisfying and I did not feel like I needed to lie down after consuming it.


 

 

 

 

 

 

 

 

 

 

So here you have it – you may consider this another instalment of “How will I live without _______ (fill in the blank) on a LCHF diet?” – this time a perfectly breaded porkchop without the unnecessary carbage. You can enjoy the delicious breaded pork chops and not worry about the carb content in your meal – there is some carbs in coconut flour, but the amount is truly insignificant when looking at how much actually adheres to each chop. Note : that I had 5 chops and did not use up all of my “breading” mix.

 

 

 

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