Paleo Breaded and Caramelized Onion Pork Chops (Paleo + Whole30)

This past December I got my first Butcher Box and I was so excited to put it to use and boy it did not disappoint.  These boneless pork chops are breaded in almond flour, seared and topped with a caramelized onion sauce. This is a great recipe to end the January Whole30 tomorrow!   

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Ingredients:

  • 1 cups almond flour
  • 1 tsp salt, divided
  • Zest of 1 lemon
  • ½ tsp garlic powder
  • 4 thick cut boneless pork chops (Mine equaled 2lbs)
  • 4 tbsp avocado oil, divided
  • 4 tbsp ghee, divided
  • 4 cups white onion, diced
  • 1 cup chicken stock

 

Directions:

  • Preheat oven to 450 degrees.
  • In a shallow dish combine almond flour, ½ tsp salt, lemon zest, and garlic powder.
  • First dredge pork chop in the egg, let the excess run off.
  • Then batter the pork in the flour mixture.
  • In a large cast iron pan heat 3 tbsp avocado oil and 2 tbsp ghee
  • Heat the avocado oil and ghee in a large skillet over high medium/heat.
  • Sear the pork chops until browned about 2 minutes per side.  Be sure that they don’t burn.
  • Once meat is browned transfer cast iron pan to the oven.
  • Let meat cook in the oven for about 12 minutes.
  • Remove cast iron from the oven. (will be hot)
  • Remove pork chops from pan and set aside.
  • Add 1 tbsp avocado oil and 2 tbsp ghee to the pan.
  • Add onions and ½ tsp salt and cook until caramelized.
  • Add chicken stock and allow to simmer about 5 minutes to reduce.
  • Return pork to pan and remove from heat.  
  • Let pork rest on the stove a few minutes to absorb juices.

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