4 boneless pork chops, pounded to approximately 1/2″ thick (approx 1 lb)
1/4 – 1/2 cup milk (or non-dairy substitute)
1/2 cup hemp hearts
3/4 cup almond meal OR almond flour, divided
1 tsp garlic powder
1/2 tsp large granule salt
1 tsp Italian seasoning
1/4 tsp ground pepper
1/2 tsp paprika
1/4 – 1/2 cup coconut oil, for frying
Pat dry the pork chops with a towel and set aside.
Measure 2 Tbsp of almond flour onto a plate.
Measure 1/4 cup of milk into a shallow dish.
Combine 1/2 cup hemp hearts, 1/2 cup almond flour and seasonings in a separate shallow dish.
Melt coconut oil over cast iron skillet on medium low. The oil is ready for frying when you drop a drop of water and it sizzles. You want a medium, steady sizzle. A weak sizzle means the oil isn’t hot enough, and a fast, hard sizzle means the oil is too hot.
Working with one pork chop at a time, lightly coat both sides of the pork chop in the almond flour and brush off the excess.
Quickly dunk both sides of the pork chop into the milk.
Place the pork chop in the seasoned hemp heart dish and thoroughly coat both sides of the pork chop.
Add the pork chop to the frying pan and cook on medium heat until the sides turn a dark golden brown, about 3-5 minutes. Flip and cook on the other side for the same dark golden color.
Remove pork chop to a cooling rack for a few minutes before serving (this helps to make the crust crispier).
Repeat with the remaining pork chops, taking care not to overcrowd the frying pan.