Thursday, February 27, 2014

Blueberry "Country Fried" Pork Chop Lemon Pancakes

Who knew blueberries would work so well with pork? Especially "breaded" porkchops! The "country fried" pork chops are actually coated with a mixture of tapioca flour and almond flour and  are baked, not fried!

For the Porkchops
What you'll need:

  • 1 lb of boneless pork tenderloin, sliced about 1/4" thin
  • 2 eggs, whisked
  • 1 TBSP Dijon mustard
  • 1 TBSP arrowroot
  • 1 cup tapioca flour (arrowroot or potato starch can also be substituted)
  • 1 cup blanched almond flour (I used Honeyville brand)
  • 1.5 tsp salt
  • pinch of paprika
  • fresh cracked black pepper
What to do:
  1. Preheat your oven to 375F. Using a tenderizer or mallet, slightly flatten the tenderloin evenly. 
  2. In one bowl, whisk together the eggs, Dijon mustard, and 1 TBSP of arrowroot until combined and no lumps are left. 
  3. In a separate bowl/pan, whisk together the tapioca, almond flour, salt, paprika, and pepper. 
  4. Take one piece of the pork and dip it in the egg mixture, making sure to coat it evenly. Remove the excess mixture by rubbing the pork on the sides of the bowl. Coat it with the flour mixture, making sure to pat it down to get that nice "breading."
  5. Place the coated pork on a silicone or parchment lined baking sheet. Repeat for remaining pieces.
  6. Drizzle a little olive oil over the pork and bake for 20-25 minutes. 
For the Pancakes
What you'll need:
  • 2 eggs
  • 1 tsp vanilla
  • 2 tsp maple syrup
  • 2 TBSP coconut flour
  • 1 TBSP sweet potato starch
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tsp lemon zest
  • juice of 1/2 lemon
  • Blueberries
What to do:
  1. In a separate bowl, whisk together the eggs, vanilla, and maple syrup until combined and slighly frothy.
  2. In another bowl, combine the coconut flour, sweet potato starch, baking soda, salt and lemon zest. 
  3. Combine the dry ingredients into the wet. Whisk to remove any lumps; the batter is slightly thicker than normal pancake batter. Whisk in the lemon juice. 
  4. Over low heat, melt some grassfed butter, ghee or coconut oil in a pan or griddle. Spoon about 2 -3 TBSP of batter and cook for about 2 minutes. Flip and cook for another 30 seconds or so. 
  5. Makes about 4 pancakes.
  6. To make the blueberry sauce, throw about a handful of blueberries in a pan with the juice of the other half of the lemon. Cook on low until the berries have burst and released its juices. Alternatively, you could throw them in the microwave and microwave on high for about 30 seconds. 


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