Low-Carb Grain-Free Breaded Pork Chops with Mustard Sauce

Ingredients

• 2 thick boneless pork chops
• Salt/pepper for seasoning pork chops
• Pork Chop Seasoning for seasoning pork chops
• 1/4 cup almond meal or almond flour
• 1-2 T olive oil
• 1/2 cup chicken stock
• 3 T half and half or milk
• 1 T Dijon mustard

Directions

1. Cut away all visible fat from the pork chops, then place them between sheets of saran wrap or tuck them into a thick Ziploc bag. Pound them to 1/4 inch thick, using the spiky side of a meat mallet on both sides for the best texture. If the pieces feel large for your skillet, cut each flattened chop in half so they are easier to fry.
2. Sprinkle both sides of the pork with a little salt, pepper, and Penzey's pork chops seasoning, or use garlic powder instead.
3. Pour the almond meal into a shallow bowl. Set each pork chop into it, scatter more almond meal over the top, and press firmly until both sides have an even coating.
4. Warm the olive oil over medium-high heat in a pan large enough to fit all the pork chops.
5. Add the pork chops and cook over medium heat until they are nicely browned and cooked through, about 8 minutes. Flip them a few times as they cook, and do not let the heat get too aggressive or the almond meal can scorch. Some of the coating will come loose in the pan, which is fine; enough will stay on the pork for good color, and the bits left behind will flavor the sauce.
6. Move the pork chops to a plate, and cover them to keep warm if you like.
7. Raise the heat under the pan and pour in the chicken stock, scraping up the browned almond meal from the bottom. Let it cook over high heat for about 2 minutes, then reduce the heat to medium low and whisk in the mustard, followed by the half and half. Simmer the sauce very gently for 1-2 minutes more. Spoon the sauce over the pork chops and serve.