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 …Read more