• Breaded Pork Chops With Mustard Cream Sauce

    pork chops

    You can substitute chicken breast for this dish if you’re not a big fan of pork

    Ingredients – for chops

    • 4 boneless pork loin chops
    • 1/4 cup coconut butter or olive oil
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon black pepper
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon paprika
    • 1/2 cup almond meal
    • 1/4 cup arrowroot powder
    • 1 large egg
    • dried parsley for garnish (optional)

    Ingredients – for mustard sauce

    • 3/4 cup + an additional 1/4 cup chicken stock
    • 1 tablespoon arrowroot powder
    • 2 tablespoons mustard powder
    • 1/3 cup coconut milk
    • 1/2 teaspoon dried rosemary
    • salt and pepper to taste


    1. Whisk the egg in a bowl and set aside
    2. In another bowl, combine sea salt, black pepper, onion powder, garlic powder, paprika, almond meal and arrowroot powder. Set aside
    3. Place the chops on a cutting board and cover them with a tea towel or plastic wrap. Pound them until they are around 1/2 an inch thick. Season with salt and pepper
    4. Dip each chop into the egg and then into the flour mixture. Ensure all chops are coated evenly on all sides. Set aside while you heat a pan
    5. Heat the oil in a large fry pan over a medium – high heat and cook chops for about 5 minutes each side or until cooked all the way through. Try to minimize turning to keep the breadcrumb coating. Remove from heat, set aside and cover
    6. Pour 3/4 cup of chicken stock into the fry pan and scrape the bottom to remove anything stuck. Mix remaining flour mixture with remaining 1/4 cup of chicken stock and add to the pan. Stir well
    7. Add mustard powder, coconut milk and rosemary. Reduce the heat slightly to medium. Allow to simmer for 5 minutes until the sauce thickens, stirring frequently.
    8. Add salt and pepper to taste. Pour sauce over the chops prior to serving. Garnish with dried parsley if desired