It’s super cliché, but we’re totally on holiday detox around here. I love indulging in all the holiday goodies, but by December 26th I just wanted a big salad. Does that officially make me old?
Either way, I’ve been mixing in some healthier meals during this last week. This has been one of those meals. These pork chops were pretty much everything I want in a dinner lately – quick, easy and super flavorful. Mark walked in the door from work and I handed off the baby for a diaper change. By the time he’d ditched his work clothes, changed the baby and made it back downstairs, I was plating them. Win all around!
Almond Crusted Pork Chops with Mustard Sauce
(from On My Way to Skinny)
2 pork chops, trimmed of fat and pounded to 1/4″ thickness
1/2 cup almond meal
1/2 cup fat free half and half
1/2 tsp. dijon mustard
1 1/2 tsp. almond meal
Salt and pepper to taste
1/2 tsp. oregano
1 1/2 Tbsp. olive oil
In a large skillet, heat the olive oil to shimmering. Season pork chops with salt and pepper and dredge in almond meal. Fry for 4-5 minutes per side, until golden brown. Remove to a plate and cover to keep warm.
In the same skillet, whisk in the half and half, Dijon mustard, almond meal and oregano. Bring a boil, whisking constantly, and cook for 2 more minutes, until slightly thickened. Season with salt and pepper to taste.
Serve sauce over pork chops.