This traditional sauce gets cleaned up with the use of coconut milk and arrowroot powder as the thickening agent.
Pork Chops with Mustard Cream Sauce
1 Omega-3 Egg
1/4 teaspoon Salt Substitute
1/8 teaspoon Ground Black Pepper (plus extra for seasoning pork chops)
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Paprika
1/2 cup Almond Flour
1/4 cup Arrowroot Powder
1/4 cup Coconut Oil
4 Boneless Pork Loin Chops, thin or pound thin
3/4 cup + another 1/4 cup Chicken Stock
1 tablespoon Arrowroot Powder
2 tablespoons prepared stone ground Mustard
1/3 cup Coconut Milk
1/2 teaspoon dried Rosemary, crushed
Salt Substitute to taste
Black Pepper, ground, to taste
Fresh Parsley, for garnish
1. Lightly whisk the egg in a medium sized bowl and set aside. In another medium sized bowl, combine the salt substitute, ground black pepper, onion powder, garlic powder, paprika, almond flour, and arrowroot powder and set aside.
2. Season the chops with salt substitute and ground black pepper.
3. Dip each chop in the egg mixture and then in the almond flour mixture, making sure to coat evenly on both sides. Place the chops on a wire bike rack and allow to sit for 5 minutes.
4. Heat the oil in a large skillet over medium-high heat. Place the chops in the pan and fry for about 4-5 minutes on each side or until the chops are golden brown and cooked through. Remove and set aside on a wire baking rack.
5. Pour 3/4 cup of chicken stock into the pan and scrape up the brown bits from the bottom of the pan. Mix the arrowroot powder and the remaining 1/4 cup of chicken stock together in a small mixing bowl and add to the pan, stirring to combine.
6. Add the mustard, coconut milk, and rosemary to the pan and reduce the heat to medium. Allow sauce to lightly boil and thicken for about 5 minutes, stirring frequently. Remove from heat and add salt substitute and black pepper to taste.
7. Drizzle the chops with the sauce and serve immediately. Top with parsley for garnish.
Health Tip: Rosemary has been shown to contain natural antioxidants that may be protective for the liver.