Cumin Crusted Pork Chops
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.
Ingredients
Crust
- 24 ounce boneless pork chops
- salt and pepper to taste
- ¼ cup flaxseed meal
- 2 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon cardamom
- 3 tablespoon coconut oil for frying
Vegetables
- 1 medium orange bell pepper
- ½ medium onion
- 80 gram celery
- ¼ cup dry white wine
- salt and pepper to taste
Instructions
- Season both sides of the pork chops with salt and pepper. Mix together golden flaxseed, cumin, coriander, and cardamom.
- Dip the pork chops into the crust mixture, making sure to coat every side of the chops.
- Heat coconut oil in a cast iron skillet over medium-high heat.
- Once the oil is hot, add the pork chops to the pan.
- While the pork chops are cooking, prep the vegetables by slicing the orange pepper and onion and chopping the celery.
- Flip pork chops over and reduce heat to medium-low. Continue cooking until pork chops reach an internal temperature of 145F.
- 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 the white wine and continue to cook down.
- Serve chops with vegetables and extra fat from the pan!
Nutrition
Calories: 733kcalProtein: 63.2gFat: 48.6g