The first #SundaySupper of the year was all about kicking off #SundaySupper month. There wasn’t really a theme to the day other than any recipe that helps get the family around the table together. I found some great meal ideas among the impressive list from my fellow Sunday Supper Movement members, but there was one recipe in particular that I had to make right away! (Don’t ask why it took me 3 months to finally share it.)
I was planning on pork that Monday and simply changed my plan slightly, it was easy to do as I had all the ingredients in my kitchen already! Though I didn’t have enough almond meal so I simply added some panko. And I decided to shallow fry the pork instead of bake it. (Don’t worry, I “cut” calories by using egg whites instead of whole eggs – but only because I had some in the fridge already.) Such a delicious idea.
I served the pork with a side of green beans and mashed potatoes. A perfect weeknight meal!
This recipe even earned a “high-five” from Firecracker!
Almond-Crusted Pork Chops
- 4 thin boneless pork chops
- 3/4 C almond meal
- 1/4 C panko bread crumbs
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 eggs, beaten
- oil, for frying
- In a shallow bowl combine the almond meal, panko, garlic powder, onion powder, S+P.
- Put eggs in another shallow bowl.
- Dredge pork chops in the eggs and then the almond mixture.
- Heat about 1/4″ of oil in a skillet over medium-high heat. The oil is hot enough when bubbles form around the handle of a wooden spoon.
- Fry in batches about 4 minutes on each side, until fully cooked.