Ingredients
¼ cup almond flour
½ Tablespoon Arrowroot powder
4 (4 ounce) boneless center cut pork chops (pound into ½ – in. thick chops)
2 minced shallots
2 teaspoons minced garlic
8 ounces sliced mushrooms
2 teaspoons chopped fresh thyme
1 ¼ cup chicken stock
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Heat a large nonstick skillet over medium-high heat. Place ¼ cup almond flour in a shallow dish. Season pork with salt and pepper and then dredge in flour. Coat pan with oil. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add thyme to pan and cook for 1 minute, stirring well. In a small separate bowl, combine the arrowroot powder with ½ Tablespoon of cold water. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Spoon some of the hot broth into the arrowroot powder mixture and stir vigorously. Add the arrowroot liquid to the pan, reduce heat and simmer 2 minutes or until sauce thickens.
Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.
Makes 4 servings
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