| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serves
|
Ingredients
- 300 grams pork chops approximately 4
- 100 grams almond meal (1 cup)
- 1 tsp rosemary
- 1 tsp coconut sugar optional
- 1 tsp lemon zest
- 2 eggs
- 150 grams zucchini shredded with a vegetable slicer or made into noodles with a spiraliser or grater.
- 1 tsp lemon juice, fresh
- pinch Salt and pepper to taste
- butter for cooking
Ingredients
|
Instructions
- 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.
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