Almond-Crisped Oktoberfest Pork Chops
with Zesty Sauce & Roasted Cauliflower
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
Breading and pan-frying cutlets to golden crisp is a German national kitchen sport. For Oktoberfest, we’re using almond flour for a protein-rich coating on boneless chops, and staying slow-carb with accompaniments: roasted cauliflower and a lemony demi-glace sauce studded with peas.
We will send you:
- 2 Pork chops
- 300g Cauliflower florets
- 1 Lemon
- 30g Almond flour
- 30ml Vegetable demi-glace
- 150g Green peas
Contains: Almonds • Eggs
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Zester
1 or 2 Eggs
Total Fat
24 g
Saturated Fat
5 g
Sodium
270 mg
Total Carb
28 g
Sugars
9 g
Protein
47 g
Fibre
10 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the cauliflower (halve if large) with a drizzle of oil and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Prepare the pork
- Meanwhile, in a small bowl, crack 1 egg (double for 4 portions) and whisk until smooth; season with S&P.
- In a second small bowl, combine the almond flour and S&P.
- Pat the pork dry; season with S&P.
- Working one at a time, coat the pork in the egg mixture (letting any excess drip off), then in the almond flour (pressing to adhere).
Cook the pork
- In a medium pan, heat a thin layer of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a paper towel-lined plate. Wipe out and reserve the pan.
Mise en place
- Meanwhile, zest and quarter the lemon.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the lemon zest and sauté, 30 sec. to 1 min., until fragrant.
- Add the peas, demi-glace, juice of ½ the lemon wedges, ½ cup water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until thickened.
Plate your dish
- Divide the pork and cauliflower between your plates.
- Spoon the sauce over the pork.
- Garnish with the remaining lemon wedges. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
