Smothered Pork Chops
6 bone-in or boneless pork chops of desired thickness (we suggest at least 4 to 6 ounces if boneless and about 8 ounces if bone-in)
ВЅ cup almond flour
2 tablespoons coconut flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
ВЅ teaspoon chipotle powder or cayenne pepper
Вј teaspoon smoked paprika
Вј teaspoon freshly ground black pepper
2 tablespoons oil or cooking fat of choice
2 yellow onions, peeled and thinly sliced
1 cup chicken stock
ВЅ cup unsweetened coconut milk
- Rinse the pork chops under cold water and pat dry.
- Mix together the almond flour, coconut flour, garlic powder, onion powder, salt, chipotle powder, paprika and pepper in a small bowl and then pour onto a large plate. Dredge the chops in the flour mixture, shaking off the excess, and place on a clean plate. Reserve the remaining flour mixture.
- Heat the oil in a large skillet over medium-high heat. Once the oil is barely smoking, add the pork chops and cook for 3 to 4 minutes per side, or until golden brown. Remove the chops from the skillet and set aside. (You may need to cook the pork chops in batches, depending on the size of your skillet.)
- Add the onions to the skillet used to cook the pork chops and deglaze (stir to loosen up any browned bits) over medium heat. Cook until the onions are well browned, about 10 minutes.
- Sprinkle the remaining flour mixture over the onions, add the chicken stock and whisk to combine. Simmer for about 5 minutes, allowing the sauce to thicken a bit, and then stir in the coconut milk.
- Place the pork chops back into the skillet, spooning the onion sauce over them. Allow them to simmer for 5 to 7 minutes, or until the pork is cooked through.
NOTE: If you are avoiding nut flours, simply use more of the coconut flour instead of the almond flour.
