There is something so comforting and cozy about pork chops and apple sauce! Like after a cool fall day, everyone dressed in their matching Scandinavian sweaters, my husband laughing, the kids frolicking in piles of leaves, the baby giggling … hahahahahahahaha! Okay, back to reality! These pork chops are delicious any time, picture perfect fall days, or not!

Pro tips:

  • Be sure the chops are room temperature before preparing- when the meat is still very cold, it may cook unevenly
  • Pork can become dry very easily, using the bone-in chops help prevent the from cooking as quickly, and lock in the moisture
  • Use light extra virgin olive or avocado oil – this ensures the flavors of the chops are first and foremost, instead of an overwhelming taste of oil – especially because we’re using a considerable amount
  • Pork pairs well with something sweet- think apple sauce, cranberries or even leeks

Here’s why I LOVE these pork chops:

  1. They are Whole30 and Paleo friendly
  2. They are the perfect combination of hearty and cozy
  3. They have all the flavor of being fried, but without the actual frying (or mess)
  4. They are kid friendly, and they may possibly even ask for seconds

Whole30 Pork Chops

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Servings: 0

Ingredients

  • 4 Large bone-in pork loin pork chops
  • 1/2 tsp Salt + a few pinches
  • 1/4 tsp Pepper + a few pinches
  • 1 tbsp Italian seasoning (ensure it’s compliant)
  • 1/2 tsp Dried parsley
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Oregano
  • 1/4 tsp Dried basil
  • 2 cups Almond flour
  • 3 Eggs
  • 8 tbsp Extra light virgin olive oil (approximately 1/2 cup)

Instructions

  • Preheat oven to 400 degrees
  • Line rimmed baking sheet with parchment paper and set aside
  • In a wide shallow bowl or dish, combine the Italian seasoning, salt, parsley, pepper, garlic and onion powder, oregano, basil and almond flour- use a fork to mix, ensuring all the seasonings are thoroughly combined
  • In a second wide shallow bowl (large enough to fit the chops) whisk eggs
  • Salt and pepper your chops- (pro tip: remember to make it rain/sprinkle from up high, this way the seasonings are evenly distributed)
  • Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl before transferring to breading mixture. Ensure the chop is thoroughly coated, and place on prepared baking sheet
  • Once all the chops are breaded, drizzle with 2 Tablespoons olive oil per chop- though this may seem like a lot, this is what gives it a fried flavor without the actual frying
  • Bake chops for 20 minutes, flip and bake for another 15-20 minutes (internal temperature should read 145 degrees F.).

These go so well with apple sauce and creamy mashed potatoes. Please be sure to share with me on Instagram, I would love to see how you like the recipe!

Enjoy,
Karin