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!   

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.