Rachel Ray’s December 2011 magazine has wonderful recipes in it. They are very fresh, very different, and very edible. One that I found that looked low in carbs was the Crispy Parmesan Pork. I modified the cooking method and chose not to fry but to bake. I used low fat Kraft Parmesan Cheese – sorry to disappoint the fresh cheese police.
I’ve never ever thought of using finely ground almonds as a substitute for panko bread crumbs. WHAT A FABULOUS IDEA! To be truthful with you, we did not taste the almonds; we tasted the parmesan. This is easy to make. You’ll need to have all your ingredients and it takes 45 minutes to bake. I could see serving this to friends too.
Skinny Almond Parmesan Pork
- 4 boneless ½ inch thick boneless pork loin chops
- ½ cup slivered almonds
- ½ cup grated parmesan cheese
- 1 egg
Preheat your oven to 350.
Utensils: Two shallow dishes, small roasting pan and food processor
Using your food processor finely grind the ½ cup of slivered almonds. (It should look like the parmesan cheese.) Add the parmesan cheese and pulse till mixed. Place into a shallow dish. In the second shallow dish crack the egg and whisk till beaten.
Wash and pat dry your pork. LIGHTLY season with salt and pepper. The parmesan is very salty so you don’t really need a lot. Add all the pepper you want. Take one of the pork chops, dip it in the egg wash on both sides, then dip it in the almond mixture on both sides. Be sure to coat well. Place on a Pam sprayed small roasting pan. Repeat with your other pork chops.
Roast for 45 minutes or till crispy.
You could serve this with a marinara sauce, you could add a little oregano to the almond mixture, you could probably do a whole bunch of things to this recipe. But even stand alone, it was very good.
Mangaire bene. (Eat Well)