In a large bowl, mix together the almond meal, rosemary, coconut sugar & lemon zest.
In another bowl, whisk the eggs together until well combined.
Season Pork with salt and pepper on both sides.
Working with one pork chop at a time, dip into the egg mix, then let it drain slightly, then dip both sides into the almond meal mix – ensuring the whole chop is coated evenly.
In a large frying pan, melt butter
Place pork chops in the frying pan and fry for 4-5 minutes per side, or, until golden brown.
Leave to rest on a plate, while you’re frying the zucchini noodles.
Season the Zucchini Noodles with salt and pepper
Squeeze the juice of 1 lemon over the Zucchini Noodles and toss through.
In the pan from the pork chops, quickly fry the Zucchini Noodles until slightly brown, but slightly ‘al-dente’
Serve the pork chop on a bed of zucchini noodles, with a splash of pure cream, or greek yoghurt and mustard.
