I have an aversion to pork. Anything pig that is not bacon or sausage basically makes me gag (okay, I will eat ribs too). It probably comes from never mastering the art of cooking a pork chop. Eating dry pork chops is akin to eating dry wall. I have never eaten dry wall, so I’m not sure how it tastes, but I imagine it is dry, chalky, and cardboard-like.
All that being said, I love Shake ‘n Bake (the original flavor). It has always been the only way I will willingly eat pork chops.
We were non-stop all weekend. Hockey games both Friday and Saturday night meant late nights for the two kiddos. By Sunday we were wiped out and looking forward to a relaxing day to kick back and do absolutely nothing (other than normal Sunday activities such as, laundry…). We usually meal plan and grocery shop on Sunday, but since we had been running around all weekend, I had planned ahead and gone grocery shopping on Thursday. Of course, no meal planning meant I had no idea what to make.
To the cookbook cupboard I went.
Judging by the ode to Shake N’ Bake above, you have probably figured out that I made pork chops with some type of ‘breading’. You are not wrong.
We decided on Shaken and Baked Pork Chops out of the Beyond Bacon cookbook. Of course, the one recipe we did not actually have the protein on hand for.
Pork chops purchased I was excited to try these.
Shaken and Baked Pork Chops
Adapted from Beyond Bacon: Paleo Recipes that Respect the Whole Hog
4 pork chops, around 3/4 inch thick each, bones removed
1/2 cup olive oil in a shallow bowl
1 cup almond flour (it calls for blanched, but I make my own using raw almonds and it has never caused an issue)
2 tsp salt
1 tsp paprika
1/2 tsp dried tarragon
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 white pepper
Dry the pork chops (we are a ‘un-paper towel’ family, so I use a clean dish towel and then throw it in the wash so no one mistakenly uses it to dry their hands). Combine all of the ingredients with the exception of the olive oil and pork chops in a gallon size plastic bag. Dip the pork chops into the olive oil and make sure to coat on both sides. Allow any excess to drip off and then place the pork chop in the bag of dry ingredients and shake (see? Just like shake ‘n bake!). Place a wire rack on top of a baking sheet and place the pork chops on that after they are coated. Bake at 350 degrees for about 20 minutes or until they are cooked through (140-160 degrees for pork chops).
These were so flavorful. My tastebuds could not tell it was almond flour and not bread crumbs. These will definitely be on my Paleo Favorites list. Yum. Even my extremely picky (as of late) 5 year old ate them AND asked for seconds. That’s pretty much unheard of for that kid.