Breaded Pork Chops with Creamy Mustard Sauce

2013 11 26 Breaded pork chops with a creamy mustard sauce


  • Pork chops
  • Almond Flour
  • Chicken broth
  • Whole grain mustard
  • Egg
  • Avocado oil
  • Tapioca flour
  • Coconut milk
  • Basil
  • Salt and Pepper
  • Parsley


  • Heat oil in cast iron skillet
  • Dredge the chops in egg and then into almond flour and spice mixture.
  • Pan-fry until golden and cooked, about 5 minutes per side, depending on size
  • Pour ¾ cup of chicken stock into the pan and scrape up the brown bits from the bottom of the pan. Mix the tapioca powder and the remaining ¼ cup of chicken stock together in small bowl and add to the pan, stirring to combine.
  • Add the mustard, coconut milk and basil to the pan and reduce the heat to medium.
  • Allow the sauce to boil and thicken for about 5 minutes, stirring frequently. Remove from heat and add salt and black pepper to taste.
  • Pour sauce over chops and garnish with parsley. Enjoy!

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