| Almond Crusted Pork Loin Chops & Lemon Zucchini Noodles |
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| Servings | Prep Time |
| 2 serves | 10 minutes |
| Cook Time |
| 20 minutes |
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Ingredients
Servings: serves Units:
300 grams pork chops approximately 4 100 grams almond meal (1 cup) 1 tsp rosemary 1 tsp coconut sugar optional 1 tsp lemon zest 2 eggs 150 grams zucchini shredded with a vegetable slicer or made into noodles with a spiraliser or grater. 1 tsp lemon juice, fresh pinch salt and pepper to taste butter for cooking
Instructions
- In a large bowl, mix together the almond meal, rosemary, coconut sugar & lemon zest.
- In another bowl, whisk the eggs together until well combined.
- Season Pork with salt and pepper on both sides.
- Working with one pork chop at a time, dip into the egg mix, then let it drain slightly, then dip both sides into the almond meal mix – ensuring the whole chop is coated evenly.
- In a large frying pan, melt butter
- Place pork chops in the frying pan and fry for 4-5 minutes per side, or, until golden brown.
- Leave to rest on a plate, while you’re frying the zucchini noodles.
- Season the Zucchini Noodles with salt and pepper
- Squeeze the juice of 1 lemon over the Zucchini Noodles and toss through.
- In the pan from the pork chops, quickly fry the Zucchini Noodles until slightly brown, but slightly ‘al-dente’
- Serve the pork chop on a bed of zucchini noodles, with a splash of pure cream, or greek yoghurt and mustard.
Nutrition Information
Nutrition Facts
Almond Crusted Pork Loin Chops & Lemon Zucchini Noodles
Amount Per Serving
Calories 598 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 6g 30%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 298mg 99%
Sodium 345mg 14%
Potassium 955mg 27%
Total Carbohydrates 16g 5%
Dietary Fiber 7g 28%
Sugars 6g
Protein 50g 100%
Vitamin A 9%
Vitamin C 25%
Calcium 18%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.
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