Ingredients

The following ingredients have 6 Servings
  • 2 lbs pork loin chops ((6 pork chops approx.))
  • 1 cup buttermilk, ((if following whole 30 diet see notes below))
  • 1 cup almond flour/meal
  • 1 tablespoon tapioca or potato starch ((see note))
  • 1 teaspoon kosher salt
  • 1 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 tablespoon grated parmesan cheese ((optional))
  • Parsley or cilantro for garnishing ((optional))
  • Avocado and tomato salad to serve ((optional))

Instruction

  • Trim the fat from the pork chops, if necessary.
  • In a large bowl, cover the pork chops with the buttermilk and refrigerate for at least 2 hours or overnight. Remove pork chops from fridge 30 minutes before you plan to make them.
  • Preheat oven to 425°F. Line a large baking sheet with non-stick aluminum foil, or spray a large nonstick baking sheet lightly with oil.
  • Combine almond flour/meal, tapioca, salt, garlic, Italian seasoning, and parmesan, if using, in a large shallow bowl.
  • Grab a pork chop from the buttermilk, letting any excess milk runoff. Coat with crumb mixture, coating completely. Place on the prepared baking sheet.
  • Lightly spray a little more oil on top of the pork chops.
  • Bake for 10 minutes. Then flip the chops and bake until no longer pink in the center and the juices run clear for about 15 more minutes. An instant-read thermometer inserted into the center should read at least 145º F (74º C).