Pork Chops

Chef Richard and Chef Vikki compete to see who can rehab the Freidmans’ Spanish Style Pork Chops without losing any of the Spanish flavor.  With nearly 900 calories and an avalanche of sodium per serving, this recipe is a regular salt slam!  Our two chefs will battle it out with a healthier more nutritious alternative!



Serves 4

Cook Time 30 minutes

Prep Time 20 minutes



Pork chops:

4 bone in lean sirloin pork chops – just under an inch thick, trimmed of visible fat  (about 1 ½ pounds)

2 tablespoons egg beaters

1 teaspoon honey mustard

1/2 cup of almond meal

½ cup white whole wheat flour

1 teaspoon fresh thyme

1 teaspoon ground fennel

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon coconut oil



1 16-ounce jar roasted red peppers, drained of their liquid

3 peeled garlic cloves, chopped

1 6-ounce jar low sodium green olives, drained

Pinch of salt

Freshly ground pepper

1/4 teaspoon freshly grated lemon zest



1 medium yellow onion, halved lengthwise, sliced into half moons

1 medium green bell pepper, halved lengthwise, seeded and sliced into half moons

1 medium orange (yellow if unavailable) bell pepper halved lengthwise, seeded and sliced into half moons

1 teaspoon coconut oil



Flat leaf parsley

1 lemon



Preheat oven 350 degrees

In a small bowl, whisk together the eggbeater and the honey mustard. In a separate bowl, mix the almond meal, flour, thyme, fennel, salt and pepper.

Pat the chops dry with a paper towel and dredge each chop in the egg mixture, then in the almond mixture. Don’t be afraid to get your hands dirty! Shake off excess almond mixture.

Preheat a cast iron pan over medium heat and add the coconut oil. Brown the chops on both sides until golden brown, about 2 minutes per side. Place the chops on a non-stick baking sheet and place in the oven for about 20 minutes. The internal temperature of the pork should be 145 degrees Fahrenheit, as measured by a meat thermometer.

Remove from oven, loosely cover with a piece of foil and let rest for about 5 minutes before slicing.

While the pork chops are cooking, in a blender or food processor add the drained jar roasted red peppers, garlic, drained olives and seasonings. Pulse just until chunky. Place in a small pan and heat on low so that the sauce is warm when you are ready to assemble.

Heat a large nonstick skillet over medium heat. Add 1 teaspoon of coconut oil. Add onions to pan and sauté for a few minutes; then add the peppers to the pan. Add a splash of water to help soften and ‘steam’ the veggies.  Sauté until veggies are tender, about 4 minutes.

When ready to plate, place a scoop of Spanish Sauce on the bottom of the plate, followed by the vegetables.  Add the pork chops last so that the crust does not get soggy.

Garnish with a squeeze of lemon and freshly chopped flat leaf parsley and enjoy!


Nutritional information (per serving):  

Calories          430

Fat calories      190

Total fat grams   21

Sat fat grams     4.5

Cholesterol mg    75

Sodium mg         910

Total carbs g     30

Fiber g           7

Sugars g          8

Protein g         31