It's like those old school shake and bake pork chops, but with clean, real ingredients. Sooo... not like those at all. Way better!
What you Need
4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick
1 large egg
3 tablespoons Tessemae’s Honey Mustard
2 cups almond meal
1 tablespoon fresh chopped thyme leaves
coarse salt and fresh ground pepper
lemon wedges or apple sauce, for serving
What to Do
- Heat your oven to 425. Line a large rimmed baking sheet with foil, lightly oil the foil.
- Season the chops all over with salt and pepper. In one shallow dish whisk together the egg and honey mustard. In another, whisk together the almond meal, thyme, ½ teaspoon salt and ¼ teaspoon pepper.
- Dredge all 4 chops in the almond. Lift each up and shake off any excess almond meal, then move to the egg dish. Dip them all around in the egg to coat. Now, move one chop back to the almond. Pat the almond meal onto the sides and top of the chop, then transfer to the baking sheet. Coat the rest of the chops the same way.
- Bake until instant-read thermometer inserted into center of chops registers 150 degrees, about 20 to 25 minutes. Let rest 5 minutes before serving. The crust is delicate, so to serve, gently lift the chops onto plates with a thin wide spatula. Serve with lemon wedges and apple sauce.