Low Carb Smothered Breaded Pork Chops With Shirataki Noodles
How to Make It
Step 1
Season individual, 6-oz pork chops with the salt and pepper. Additionally, prepare a plate with plain almond flour, a bowl with an egg whisked together, and a second plate with pork rinds that have been mixed in a food processor with paprika, garlic powder, and parsley to a fine crumb breading.
Step 2
Coat each pork chop in almond flour first. Then, dredge it in egg and lay the pork chop in the pork rind breading. Press the pork chop into the breading to pick up a thick later, making sure all sides are coated. Heat the avocado oil in a non-stick pan over medium-high heat and place the pork chops in the oil. Cook each chop for 3-4 minutes per side, adjusting the heat to avoid burning. The pork rinds will have turned a dark golden orange and the pork chops will be just cooked through. Set the finished pork chops aside to cool.
Step 3
Start the shirataki noodle preparation. Follow the directions on the packaging of your shirataki noodles or follow this step. Rinse your noodles in a colander while you bring a pot of water to a boil. Place the noodles in the boiling water for 3 minutes. Then, drain and rinse the noodles a second time. Set the prepared shirataki noodles aside for later.
Step 4
While the noodles are boiling, make the mushroom sauce. Melt the butter in the same pan you cooked the pork chops in over low heat. Toss sliced mushrooms in with the pepper and onion powder. Cook the mushrooms in the butter until they are tender – about 3 minutes.
Step 5
Pour in the heavy cream and chopped basil. Cook the sauce on a low simmer for about 5 minutes. Turn the heat down to very low and toss the shirataki noodles in the pan. Use a spoon or tongs to gently turn the noodles over to pick up the sauce. Then, place the pork chops in the center of the pan, pressing them down into the noodles and sauce. Use a spoon or your tongs to ladle some sauce and mushrooms over the pork chop as all the ingredients heat through. When the pork chops are hot and the sauce bakes into them a little, serve with chopped parsley.
Ingredients
- Pork Chops, Loin, Fresh, Visible Fat Eaten – 12 ounce
- Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
- Almond Flour – ¼ cup
- Raw Egg – 1 large
- Fried Pork Rinds – 2 ounce
- Paprika – ½ teaspoon
- Garlic Powder – ¼ teaspoon
- Parsley, Dried – 1 teaspoon
- Avocado Oil – 2 tablespoon
- Shirataki Yam Noodle by Jfc – 7 ounce
- Unsalted Butter – 2 tablespoon
- Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D – 3 ounce
- Black Pepper – ⅛ teaspoon
- Onion Powder – ½ teaspoon
- Heavy Cream – ½ cup
- Basil – 4 leaf