Who can resist a crispy pork chop that’s tender and juicy in the middle? You’ll have some great eastern flavors coming together in this dish and I’m sure you’ll be adding this one to your meal plan!

I highly suggest cutting this into thin strips once the pork has been resting for at least 7 minutes after cooking. That way you aren’t overwhelmed with the spices. The fragrant hints of cumin are instant when this touches your mouth. Once you start to chew, the crispy texture of the crust comes through and the delicious juices are released. As you continue to chew, the floral notes of the coriander and cardamom come through, balancing out all of the earthy notes of the cumin.

This is just a plain delicious dish, and the vegetables compliment it perfectly. The crisp, fresh notes of the wine and vegetables is a great counterpoint to the deep and earthy notes that the pork carries. Sit back, relax, and enjoy your meal!

Yields 3 Servings of Cumin Crusted Pork Chops with Vegetables

The Preparation

Crust:

24 ounces boneless pork chops
salt and pepper, to taste
1/4 cup flaxseed meal
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon cardamom
3 tablespoons coconut oil, for frying

Vegetables:

1 medium orange bell pepper
1/2 medium onion
80 grams celery
1/4 cup dry white wine
salt and pepper, to taste

The Execution

1. Season both sides of pork chops with salt and pepper. Then, mix together 1/4 Cup Golden Flaxseed, 2 tsp. Cumin, 1 tsp. Coriander, and 1 tsp. Cardamom.

2. Dip the pork chops into the crust mixture, making sure to coat every side of the chops.

3. Heat 3 Tbsp. Coconut Oil in a cast iron skillet on medium-high heat. If you don’t have a cast iron skillet, you can get the same one as me for $23.

4. Once the oil is hot, add your pork chops to the pan.

5. While the pork chops are cooking, prep your vegetables by chopping 1 Orange Pepper, 1/2 Onion, and 2 Stalks Celery.

6. Flip pork chops over and reduce heat to medium-low. Continue cooking until pork chops reach an internal temperature of 145F.

7. Remove pork chops and place in foil to rest. In the remaining fats and oil, add seasoned vegetables and sautee until soft. Once soft, add 1/4 Cup White Wine and continue to cook down.

8. Serve chops with vegetables and extra fat from the pan!

This makes a total of 3 servings of Cumin Crusted Pork Chops. Each serving comes out to be 733 calories, 48.6g fats, 5.2g net carbs, and 63.2g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
24 ounce boneless pork chops	1558	92.5	0	0	0	181.5
— salt and pepper	0	0	0	0	0	0
1/4 cup flaxseed meal	139	10.9	7.5	7	0.5	4.7
2 teaspoon cumin	15	0.9	1.8	0.4	1.4	0.7
1 teaspoon ground coriander	5	0.3	1	0.7	0.2	0.2
1 teaspoon cardamom	6	0.1	1.4	0.6	0.8	0.2
3 tablespoon coconut oil	365	40.5	0	0	0	0
1 medium orange bell pepper	32	0.2	7.7	1.4	6.3	1.1
1/2 medium onion	19	0.1	4.4	0.8	3.6	0.6
80 gram celery	13	0.1	2.4	1.3	1.1	0.6
1/4 cup dry white wine	48	0	1.5	0	1.5	0
— salt and pepper	0	0	0	0	0	0
Totals	2200	145.7	27.7	12.2	15.5	189.7
Per Serving (/3)	733	48.6	9.2	4.1	5.2	63.2