Pan Fried Pork Chops with Dill Cream Sauce
Another easy weeknight meal.
January has been so busy, I barely have time to watch my beloved Real Housewives.
But I’m not so busy that I can’t find time to make an easy weeknight meal.
Trust me folks, cook at home. Save some money, save your tummy from seed oils, save yourself from the temptation of high-carb, low nutrient food on your dinnermate’s plate.
I love this recipe for Pan Fried Pork Chops with Dill Cream Sauce. It’s simple, flavorful, and you can knock it all out in 15 minutes. I sauté green beans or roast broccoli or Brussels sprouts as an easy side dish, or you can just eat the chops and slurp up the sauce.
Get The Dill Organic Ranch Seasoning here, or use fresh dill and salt (I put the substitution amount below in the actual recipe).
I hope everyone’s January is everything you wanted it to be. Stay the course for your resolutions. It will feel so good to do that!
Thank you for being a loyal newsletter subscriber. I hope to see you at my Tastemade cooking class event on Tuesday 2/7 at 7pm EST making Dark Chocolate Soufflés in advance of V-Day. I’ll be emailing about this event soon.
As always, here’s a downloadable printable version of this recipe.
PAN FRIED PORK CHOPS WITH DILL CREAM SAUCE
(Serves 2-3)
1 pound boneless pork chops, pounded to 1/2” thickness (or use thin cut pork chops)
Salt and pepper
1 egg
1 tablespoon heavy cream
1 cup almond flour
3 teaspoons arrowroot powder, divided
Olive oil for pan frying
1 cup chicken broth
1/2 cup sour cream
1 teaspoon The Dill Ranch Seasoning (or use 1 tablespoon minced fresh dill plus 1/2 teaspoon salt)
Season pork chops with salt and pepper. In a shallow bowl, beat egg and heavy cream. In another shallow bowl, whisk together almond flour, 1 teaspoon of the arrowroot powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge each pork chop in egg wash and then directly into the almond flour mixture, until fully coated. In a large, flat bottomed sauté pan, heat 1/4” thick layer of olive oil to medium heat. Do a sizzle test to drop a pinch of the almond flour mixture into pan, and if it sizzles, you are ready to fry the pork chops. Fry pork chops 4-6 minutes per side, gently flipping once to keep almond flour coating in tact. Delicately remove pork chops from heat when cooked through, let drain on a paper towel lined plate. Remove pan from heat. Using a paper towel, wipe out some of the excess olive oil out of the pan, leaving a coating of oil and remaining bits from the pork chops. Add chicken broth, turn heat up to medium high heat to bring to a boil. In a mixing bowl, whisk together sour cream, remaining 2 teaspoons of arrowroot, and the The Dill Ranch Seasoning. Pour into low bowling chicken broth and whisk until it thickens, about 4-5 minutes. Pour dill cream sauce over pork chops and serve immediately.