Ingredients

The following ingredients have 2 Servings
  • 2 center-cut (thick cut, bone-in pork chops)
  • 1/2 cup chickpea flour
  • 1 tbsp arrowroot starch
  • 2 tsp sea salt (plus more to coat chops)
  • 2 tsp ground black pepper (plus more to coat chops)
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 tbsp organic, grass-fed unsalted butter

Instruction

  • Pat chops dry and generously coat with sea salt and ground black pepper.
  • Combine chickpea flour, arrowroot starch, sea salt, pepper, garlic powder, paprika and cayenne pepper in a shallow dish.
  • Heat butter over medium-high heat in large skillet until hot.
  • Dredge chops, individually, into seasoned flour mixture to entirely coat and then shake off excess. Add chops to hot pan, careful not to overcrowd. Cook 4-5 minutes per side or until nicely golden brown. Test the chop by poking with a fork to make sure the juices run clear. Be careful not to overcook the chops, as this will make them dry and chewy.
  • Drain on plate lined with paper towels. Serve immediately.