Recipe created by Kalyn but sauce inspired by a recipe in Dana Carpender's 500 Low-Carb Recipes.)
2 thick boneless pork chops
salt/pepper for seasoning pork chops
Penzey's Pork Chop Seasoning for seasoning pork chops (optional, but good. If you don't want to buy this, season the pork chops with a tiny bit of garlic powder.)
1/4 cup almond meal
1-2 T olive oil (will depend on your pan)
1/2 cup chicken stock
3 T half and half or milk
1 T Dijon mustard (or less, can also use milder flavored mustard if desired)
Trim all fat from pork chops, then put between saran wrap or inside a thick Ziploc bag and pound until 1/4 inch thick. For best results, pound the pork chops on both sides with spiky side of meat mallet. You may want to cut each flattened pork chop in half for more manageable sized pieces for frying.
Season pork chops on both sides with a tiny bit of salt, pepper, and Penzey's pork chops seasoning (or garlic powder). Put almond meal in a flat bowl and press pork chop into it, sprinkling almond meal over both sides of pork chop and pressing on until you have an even coating on each pork chop.
Heat olive oil with medium-high heat in pan big enough to hold all pork chops, then add pork chops and saute over medium heat until well browned and cooked through, about 8 minutes. Turn them a couple of times and be sure not to have the heat too high or the almond meal will burn. Quite a bit of the coating will fall off, but don't worry, there will still be enough left on to give a good brown color to the pork chops. The part that falls off gives a delicious nutty flavor to the sauce.
Remove pork chops to plate and cover to keep warm if desired. Turn up heat in pan and add chicken stock, scraping pan until all the browned bits of almond meal are loosened. Cook about 2 minutes over high heat, then lower heat to medium low and whisk in mustard, then half and half. Cook sauce at a very low simmer 1-2 minutes more. Pour sauce over pork chops and serve.
This printable recipe from KalynsKitchen.com.