Drain the chickpeas thoroughly and pulse in the food processor until lightly broken up. Flip the pork chops over and fry the second side until well browned and an instant read thermometer reads 141 degrees F (60.5 C). Transfer them to a plate and let them rest. These simple pork chops are rubbed with a flavorful herb-mustard mixture and then sprinkled with paprika for a deep smoky flavor and fantastic color.
Served on a bed of cabbage, this is comfort food at its finest for just 12 grams of carb per serving. Once the pork chops are thoroughly cooked, place on a cookie sheet and apply a liberal amount of buffalo sauce to coat the top of the pork chops. Heat the butter and oil together in a frying pan until frothing, then add the garlic and seasoned pork chops.
Hints of spice from sage, caraway seeds, and Dijon-style mustard flavor lean cuts of pork. To do this, slowly lower your bagged pork chops into a pot of water, letting the pressure of the water press air out through the top of the bag. See video below Made with ingredients you probably already have in your pantry, these pork chops are slathered in a country-style sauce then baked until sticky and golden.
Be the first to know about brand-new shows, the freshest recipes and exciting contests. If you want to glaze the pork chops, add a teaspoon of honey, marmalade or maple syrup to the top of each one before you flip them. You can skip the skillet step, and just spray the pork chops with cooking spray to get them lightly browned in the oven.
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