When I was a kid, my mother would make Shake N Bake pork chops or chicken for us at least once a week. I loved the bready goodness that would come out of the oven. Being on Whole30, breading is often frowned upon so I took it upon myself to make one that the whole family would love.
Trying to find a Whole30 compliant meal that a husband, a teenage, and two preschoolers will eat can sometimes be challenging. My preschoolers love to eat with their hands (still), and the teenager is a swimmer that is constantly hungry but needs nutritious and filling foods. The husband is always on the go and needs something tasty yet compliant to keep on the Whole30 track.
I have created this compliant version on my favorite midweek meal using Almond Flour instead of breading. This one is sure to have your whole family begging for more Whole30 Italian-style pork chops. In addition to being Whole30 compliant, these pork chops are also gluten-free, dairy-free, Paleo/Primal compliant. Let me know what you think.
Ingredients
- 6 Bone-in Pork chops
- 1 Egg
- 2 Cup Almond Flour
- 1 Tbsp Italian Seasoning
- 1 Tbsp Parsley
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Black Pepper
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with aluminum foil.
- Mix almond flour and spices together in a freezer bag.
- Whisk in a shallow dish or plate large enough to fit a pork chop.
- Coat both sides of the pork chop.
- Place pork chop in the almond flour and spice bag. Shake to coat.
- Place coated pork chops on the foil lined baking sheet.
- Repeat egg wash and coating steps until all pork chops are coated.
- Bake at 425 degrees for 25-30 minutes.
- Allow pork chops to rest for 3 minutes before serving.
