Thursday, 15 September 2011

Pork Cutlet in a Almond Meal and Wholegrain Mustard Coating

I created these pork cutlets because pork chops are probably my least favourite cut of meat and I struggle to make them interesting. I actually pan fried these but the almond meal is quite delicate on them and can pull away. So I put one in the oven instead with olive oil and it browned nicely too. Just be careful handling them.
It is extremely easy to make and a quick family dinner for those rush days! Sweet potatoes go very well with pork and we had ours with some mashed.

Serves 4

4 x Pork Chops
1 cup of Almond Flour
2 tbsp of Whole Grain Mustard
1/2 tbsp Garlic Salt
2 tbsp Parsley
2 tbsp olive oil
1 egg (beaten)

Preheat the oven to 200C.
Wrap each chop in cling film and bash with a heavy object until flattened. This will tenderise the meat and make it thinner so it cooks quicker.
Unwrap the pork and spread the wholegrain mustard on one side of the chop. Add to both sides if you like loads of mustard!
Place beaten egg on a plate.
Place almond flour on a plate and add garlic powder, pepper, and parsley.
Dip the chop carefully into the egg mixture and then into the almond mixture to coat well.
Place on a baking sheet and drizzle with olive oil and put in the oven for 25 minutes or until cooked through and browning on the outside.
They wont become overly crispy but they will still be yummy! :)

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