Nutrition balance score
Good
Glycemic Index
17
Low
Glycemic Load
2
Low
Nutrition per serving
Calories534.3 kcal (27%)
Total Fat35.9 g (51%)
Carbs11.6 g (4%)
Sugars6.6 g (7%)
Protein42.2 g (84%)
Sodium615.8 mg (31%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4boneless pork loin chops
1/4-inch-thick
1egg
large
1 cupalmond flour
½ teaspoonsalt
½ teaspoonblack pepper
3 tablespoonsClarified Butter
or ghee
2 x 10.7 ounceszucchini noodles
packages 3 medium zucchini, spiralized, long noodles snipped if desired
¾ cupchicken broth
Whole, 30-compliant, or Chicken Bone Broth
6green onions
cut into 1-inch pieces
¼ cupfresh parsley
chopped
1lemon
grated zest and juice of
1 tablespooncapers
Instructions
Step 1
PREHEAT the oven to 200°F.
Step 2
PLACE each chop between two pieces of plastic wrap. Use the flat side of a meat mallet to flatten the chops to %-inch thickness.
Step 3
Combine the flour, salt, and pepper in another shallow dish.
Step 4
Dip each chop into the egg, turning to coat. Allow the excess to drip off, then dip into the flour mixture, turning to coat.
Step 5
MELT 2 tablespoons of the butter in an extra-large skillet over medi- um-high heat.
Step 6
Add the pork and cook until browned and cooked through, 3 to 4 minutes per side.
Step 7
Transfer the pork to a platter and keep warm in the oven.
Step 8
MELT the remaining 1 tablespoon of butter in the skillet.
Step 9
Add the spiralized zucchini and cook, stirring, until crisp-tender, about 3 minutes.
Step 10
Transfer the noodles to the platter and cover to keep warm.
Step 11
ADD the broth to the skillet and bring to a boil.
Step 12
Add the green onions and cook, stirring, until the broth is reduced slightly, about 2 minutes.
Step 13
Stir in the parsley, lemon zest and juice, and capers.
Step 14
Drizzle the sauce over the pork and noodles,
Notes
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