Some people, when given a plate full of salad topped with chicken, will say “its not enough. I won’t get full”, or “I don’t like salads”. But if you put a plate of chicken, broccoli, zucchini, squash, cooked spinach, and cauliflower infront of them, they’ll gladly eat it and consider it a meal. Other than containing slightly more variety of vegetables than a salad, the only difference between plate 1 and plate 2 is the temperature and seasonings on the vegetables.
For most people, ‘cooking’ a salad is an easy way to show them that they do, in fact, like vegetables!
On a plate, combine some almond meal (Trader Joe’s has this pretty cheap) with some cayenne pepper, chili powder, cilantro and garlic powder. In a bowl, mix together two eggs. Drag 4 pork chops through the egg, then the almond meal, coating them on all sides.
Cook the pork chops in some olive oil on the stove. Turn over carefully about halfway through. These were thick, so they took about 12-15 minutes total.
Meanwhile, gather some ingredients that you might put into a salad ( any veggies, really) and chop into small rounds. Rinse and chop a head of green leaf lettuce. I used carrots, zucchini and eggplant, as shown in this picture.
“Roast” some garlic in the microwave by peeling and poking 2 or 3 cloves, setting them on a plate with some olive oil, and putting them in the microwave for about 20 seconds. Add them to the sliced veggies and cook in a deep pot, with some coconut oil and Trader Joe’s Everyday Seasoning.
Once the veggies have softened, add in the green leaf lettuce.
At this point, your pork should be done.
Put it on a plate and eat it. ( The audible “nom,nom,nom” is optional).
Woo buddy! Just this morning I was deciding what meat to de-frost and staring at the pork chops with chagrin…they always send me into a shame spiral. I’m going to try your recipe this week!
loved this blog!