Perfect Pork Chops

Like most Paleo eaters, I typically stick to meat & veggies for dinner. To keep it from getting boring, I like to try different types and cuts of meat, and pair with seasonal veggies. 


Sometimes cooking meat can be scary- at least for me. I get a little nervous (especially with thicker cuts) that I’m going to undercook it. However, I also don’t want to overcook the meat & dry it out. Through trial & error, I have come up with some magic equations that equal perfectly cooked cuts of meat. With this recipe, you can have a thick, juicy cut of meat~ worry-free.



Pork has gotten a bad reputation over the years, that it doesn’t deserve. The pork chop is actually really lean- typically even more so than a chicken breast. I find that pork chops have a light, subtle flavor, and are a nice alternative to switch up your meat options. The neutral taste of the meat lends itself to many flavor combinations, but this is my favorite basic recipe. 


I love sautéing my pork chops in a pan before putting them in the oven. It allows the almond meal and spices to create a delicious crust on the outside that really seals in all of the juices. They are so easy to prepare, and are great served with cinnamon apples (click here for my easy recipe) and a green salad or crispy green beans.


I hope you enjoy this recipe~ & feel confident that your meat will turn out just right. Keep your eye out for my tips within the recipe, and please let me know if you give it a try! 🙂

Print Recipe

Perfect Pork Chops

Servings: 4

Calories: 149kcal

Ingredients

• 2 pork chops (about 1 inch thick flour)
• 2 tsp almond meal/flour
• 1/4 tsp garlic powder
• 1/4 tsp Italian seasoning
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp coconut oil

Instructions

• Preheat the oven to 425ºF. 
• Combine the almond meal and spices. Evenly distribute the mixture to coat the pork chops on both sides. (Pat it on, so it really sticks to the meat)
• In a large pan, heat the coconut oil over medium to medium-high heat until melted. Add the pork chops & cook for 3 minutes (don't touch the meat once you've set it down~ let it brown & form a nice crust). Flip the pork chops, and cook for an additional 2 minutes.
• Place the pork chops on a baking sheet lined with foil, and transfer to the oven for an additional 8 minutes.
• Remove the meat from the oven, and let it rest for 3 minutes before serving. (keeps it juicy!)

Notes

*Feel free to multiply the recipe.

Nutrition

Calories: 149kcal | Carbohydrates: 1g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 178mg | Fiber: 1g | Sugar: 1g | Iron: 1mg