Who can resist a crispy pork chop that’s tender and juicy in the middle? You’ll have some great eastern flavors coming together in this dish and I’m sure you’ll be adding this one to your meal plan!

I highly suggest cutting this into thin strips once the pork has been resting for at least 7 minutes after cooking. That way you aren’t overwhelmed with the spices. The fragrant hints of cumin are instant when this touches your mouth. Once you start to chew, the crispy texture of the crust comes through and the delicious juices are released. As you continue to chew, the floral notes of the coriander and cardamom come through, balancing out all of the earthy notes of the cumin.

This is just a plain delicious dish, and the vegetables compliment it perfectly. The crisp, fresh notes of the wine and vegetables is a great counterpoint to the deep and earthy notes that the pork carries. Sit back, relax, and enjoy your meal!

Yields 3 Servings of Cumin Crusted Pork Chops with Vegetables

The Preparation

Crust

1 ½ pounds pork chops
¼ cup golden flaxseed
3 tablespoons coconut oil
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon cardamom
Salt and pepper to taste

Vegetables

1 medium orange pepper
½ medium onion
2 stalks celery
¼ cup white wine
Salt and pepper to taste

The Execution

1. Season both sides of pork chops with salt and pepper. Then, mix together 1/4 Cup Golden Flaxseed, 2 tsp. Cumin, 1 tsp. Coriander, and 1 tsp. Cardamom.

2. Dip the pork chops into the crust mixture, making sure to coat every side of the chops.

3. Heat 3 Tbsp. Coconut Oil in a cast iron skillet on medium-high heat. If you don’t have a cast iron skillet, you can get the same one as me for $23.

4. Once the oil is hot, add your pork chops to the pan.

5. While the pork chops are cooking, prep your vegetables by chopping 1 Orange Pepper, 1/2 Onion, and 2 Stalks Celery.

6. Flip pork chops over and reduce heat to medium-low. Continue cooking until pork chops reach an internal temperature of 145F.

7. Remove pork chops and place in foil to rest. In the remaining fats and oil, add seasoned vegetables and sautee until soft. Once soft, add 1/4 Cup White Wine and continue to cook down.

8. Serve chops with vegetables and extra fat from the pan!

Yields 3 Servings total. Each serving has 439 Calories, 23.7g Fats, 4.3g Net Carbs, and 50.3g Protein.

Cumin Crusted Pork Chops	Calories	Fats (g)	Carbs (g)	Fiber (g)	Net Carbs (g)	Protein (g)
1 1/2 lb. Pork Chops	702	12	0	0	0	139
1/4 Cup Golden Flaxseed	120	16	8	8	0	8
2 tsp. Cumin	16	1	2	0	2	1
1 tsp. Coriander	5	0	1	1	0	0
1 tsp. Cardamom	6	0	1	1	0	0
1 Orange Pepper	24	0	6	2	4	1
1/2 Onion	23	0	6	1	5	1
2 Stalks Celery	11	0	2	1	1	1
1/4 Cup White Wine	49	0	1	0	1	0
3 Tbsp. Coconut Oil	360	42	0	0	0	0
Totals	1316	71	27	14	13	151