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Almost Grain Free Diet Day 12: Almond Breaded Pork Chops and Grain-Free Flax Seed Bread

Posted Oct 04 2010 3:51pm

I love the fall and all the warm, cozy recipes that go hand-in-hand with the crisp, cool weather here in upstate, NY. I surely wouldn’t let a little thing like an almost grain/legume-free diet stop me from enjoying my favorites, I would just have to recreate them to accommodate the restrictions. It’s always fun to usher the weekend in with a great big comfort food dinner on Friday night. Comfort food to me is typically an Italian dish that includes bread or pasta, but those weren’t an option, so I went with the next best stand-in:

Parmesan Cheese and Almond Crusted Boneless Pork Chops
(Gluten-free, grain-free, low carb)

Roasted carrots + brussels sprouts

Fluffy side salad with the concentrated dried herbs at the bottom of the Bragg vinaigrette bottle


  • 8 to 10 lean, fat-trimmed boneless pork chops (approx. 3-4oz each)
  • 1/2 cup almond flour or almond meal
  • 1/2 cup grated parmesan cheese
  • 1/4 cup quinoa flour, optional
  • 1 cup egg whites or 4 large eggs, beaten
  • 1 to 2 TBSP dry Italian herbs (oregano, thyme, basil, parsley, etc.)
  • 1 teaspoon garlic powder
  • Salt, optional
  • Extra virgin olive oil for drizzling


  1. In a large bowl, combine the almond flour, herbs, garlic, salt, and parmesan cheese; in another bowl add in eggs; in another separate bowl or plate add in the quinoa flour
  2. Preheat oven to 425F degrees; line baking sheet with nonstick foil or grease with other nonstick agent
  3. Place chops between wax paper or plastic wrap; pound out as thinly as possible
  4. Dip each chop in egg, then dredge in quinoa flour, then dip in the egg again and finally, coat with the almond/parmesan/herb blend; repeat for all pork chops
  5. Place on baking sheet, then lightly drizzle each chop with extra virgin olive oil
  6. Bake on 425F for about 30-35 minutes or until pork is thoroughly cooked and breading is browned and crispy

Makes 8-10 servings

Note: I left mine in the oven for 45 minutes and they were a bit too well-done, so I recommend taking them out around 35-38 minutes or so if you want them a little juicier. The quinoa flour all but fell off after re-dipping in the egg, so you can pretty much omit that step if you feel it’s unnecessary.

Oh my GAWD! These were INCREDIBLE!! I loved, loved, loved the crust, it was SO tasty and crispy. You can’t tell that these were gluten or grain free! YUM to the power of 10! I would definitely make these again or other variations of them. Chicken or fish would work beautifully in this as well. Dustin loved them, too, so they are picky husband and kid-friendly, too. :D

I began to have confidence in the power of parmesan, so I decided to use it in a grain-free bread. My previous batch of rolls were very doughy and pale, and I so miss hearty, grainy breads, so I came up with a winning compromise:

Parmesan Flax Seed Focaccia Bread
(Gluten-free, grain-free, low carb)


  • 2 cups flax seed meal
  • 1/2 cup quinoa flour
  • 1/2 cup grated parmesan cheese
  • 4 large eggs
  • 2 packets Truvia zero calorie sweetner or other sweetener of choice
  • 1 Tablespoon baking powder
  • 1/2 cup warm water


  1. In a mixing bowl, add in eggs, sweetener, and baking powder; beat until well-blended and eggs become fluffy and thicker
  2. Stir in flax seed meal, quinoa flour, and parmesan cheese; begin adding in water when it gets very thick and dry; stir by hand with a cooking utensil, like a wooden spoon or spatula until everything is well combined
  3. Line baking sheet with parchment paper or grease with other nonstick agent; preheat oven to 375F degrees
  4. Spread dough out on baking sheet with spatula, starting from the center. Form a rectangular shape, about half an inch to 3/4 inch thick
  5. Bake on 375F degrees for about 30 minutes or until bottom is browned

8-10 servings

Note: Flax seeds has a slimy texture, especially after they are combined with wet ingredients and cooked. I suggest toasting the bread on both sides before eating it to achieve optimal crustiness.

This grain-free bread is wonderful! Cutting it into 8ths makes the perfect sandwich-sized bread. It’s moist, but hearty, like real bread. The texture takes some getting used to, but after you load it with other yummy ingredients it blends well. Like I said in the recipe note, toast it to get the best bread-like texture. :)

Question: What is your favorite food to bread or batter?

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© Jenn ( | Jenn's Menu & Lifestyle Blog , 2010.

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