Nut-Crusted Pork Chops

Updated at: Sat, 20 Jul 2024 19:39:03 GMT

Step 1

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. heat 2 tbsp oil in 12 inch nonstick skillet over medium-low heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add almonds and coconut and cook, stirring often, until golden brown, about 4 minutes

Step 2

Transfer almond mixture to shallow dish and stir in thyme. Spread coconut flour in second shallow dish. Lightly beat eggs, water, 3/4 tsp salt and cayenne together in third shallow dish

Step 3

Pat pork chops dry with paper towels. With sharp knife, cut 1/16 inch deep slits on both sides of chops, spaced 1/2 inch apart in crosshatch pattern. Sprinkle chops with remaining 1/2 tsp salt and pepper. Dredge each chop in flour, dip in egg mixture, letting excess drip off, then coat with almond mixture, pressing gently to adhere; transfer to plate.

Step 4

Wipe skillet clean with paper towels. heat 2 tbsp oil in skillet over medium heat until shimmering. Place 2 chops in skillet and cook until deep golded brown and crisp, turning once and pork registers 150 degrees 3 to 5 minutes per side, adjusting heat as needed

Step 5

Drain chops briefly on paper towels, then transfer to prepared rack and keep warm in oven. Wipe skillet clean with paper towels and repeat with remaining 2 tbsp oil and remaining chops. Serve with lemon wedges

Step 6

Add 2 tbsp sesame seeds to skillet with almonds in step 1. Omit salt in egg mixture and substitute 2 tbsp soy sauce for water. Substitute 2 thinly sliced scallions for thyme.

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