Almond Crusted Pork Chops
Almond Crusted Pork Chops
Almond Crusted Pork Chops: pork coated in dijon mustard, parmesan cheese and chopped almonds
Swapping breadcrumbs for cheese
I have always love the trick of using grated parmesan cheese in place of breadcrumbs…it’s so genius! This is the main feature of these Almond Crusted Pork Chops.
Whether it’s meatballs, meatloaf or coating for a “breaded” meat like these chicken nuggets or this Almond Crusted Pork Chop, it’s a simple and yummy way to cut some carbs.
Solid protein after weight loss surgery
One of the best tricks there is to get the most out of your pouch is to focus on meat that is solid like these pork chops. Chicken, beef or pork have more density to them which means they stay in your pouch longer, fill you up on a smaller portion, and keep your hunger controlled for longer.
Compared to softer protein likes yogurt, eggs, cheese or beans (even flakey fish) which are great protein sources but leave you hungry faster. Having a great list of protein entrees like this one is key to success!
Note: if you struggle to tolerate solid protein, be sure and focus on bites the size of a black bean and take 20 minutes to eat your meal. But no longer than 30 minutes to prevent grazing.
For more tips on how to get the most out of your surgery, sign up for emails and watch my free video series “Get the Most Out of Weight Loss Surgery!”
Other recipes using parmesan cheese instead of breadcrumbs
Almond Crusted Pork Chops
Ingredients
- 4 (3-4 ounce) boneless pork chops
- 1/4 cup dijon mustard
- 1/2 cup grated reduced fat parmesan cheese
- 1/2 cup almonds chopped finely
Instructions
- Heat oven to 400F. Line a baking sheet in foil.
- Lay out three plates. To each plate add each of the remaining ingredients: dijon mustard, parmesan cheese, chopped almonds.
- Working with one pork chop at a time, place a layer of mustard, then press into grated cheese and then a layer of chopped almonds. Place on baking sheet. Place 4 pork chops in the oven.
- Bake for approximately 13 minutes. Check for an internal temperature of 140-145 to prevent overcooking. Serve with a non-starchy vegetable.
