“Juicy Lemon Herb Crusted Pork Chops with Garlic Mushroom Sauce – Keto-Friendly Southern Comfort Food”

Allergens

N/A

Ingredients

• 4 bone
• in pork chops (1
• inch thick)
• 1/2 cup almond flour
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon zest
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 3 tablespoons olive oil For the Garlic Mushroom Sauce:
• 8 ounces sliced cremini mushrooms
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and pepper, to taste

Instructions

1. In a shallow dish, combine almond flour, parsley, Parmesan cheese, lemon zest, garlic powder, salt, and pepper. Mix well.
2. Pat the pork chops dry with paper towels and then coat each side with the almond flour mixture.
3. Heat olive oil in a large skillet over medium high heat. Add the coated pork chops and cook for 4 minutes per side or until golden brown and cooked through. Remove from skillet and set aside.
4. In the same skillet, add sliced mushrooms and minced garlic. Cook for 5 minutes or until mushrooms are tender.
5. Stir in chicken broth, heavy cream, butter, salt, and pepper. Bring to a simmer and cook for another 3 4 minutes until sauce thickens slightly.
6. Serve the pork chops with the Garlic Mushroom Sauce on top.

Chef’s Insight

To ensure tender and juicy pork chops, be sure to pat them dry before coating and cooking evenly on both sides.

Notes

This recipe is easy to follow and perfect for a weeknight dinner. It features an amazing texture contrast between the tender pork chops and the crispy lemon herb crust.