1. Beat the egg in a large bowl (large enough to dunk a pork chop in).
  2. In another large bowl, combine the almond flour, garlic, cayenne and salt.
  3. Melt the coconut oil over medium heat.
  4. Dip the chop into the egg, then the flour mixture, then the egg again, then the flour mixture again.
  5. Cook for about 6 minutes on each side, depending on thickness. Make sure not to burn it, you may have to turn the heat down after a bit.


I served mine with sautéed mushrooms (butter, garlic and balsamic). Because I love mushrooms.

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