Smothered Breaded Pork Chops With Shirataki Noodles

About

What says “comfort food” better than a skillet meal? Have a delicious Keto dinner for two ready to go in less than an hour! Classic smothered pork chops are given a Keto twist for the better by using a pork rind seasoned breading. After being fried to a crisp in avocado oil, they’re later smothered in a creamy mushroom sauce. To make this meal more filling, shirataki noodles are added into the skillet. These Keto noodles are excellent for a particularly special meal and mimic pasta gosh-darn-near perfectly! If you’re still finding yourself hungry, pair this heavy meal with a light salad or sauteed vegetable side dish. You’ll find many other Keto comfort food sides in the Carb Manager recipe database.

Shirataki Noodles On The Keto Diet

What exactly is a shirataki noodle? These Japanese noodles are made from yams, which is why they are so low in carbohydrates. They can be a little tricky to find in the grocery store, but they are often with the vegan/plant-based section of the refrigerated aisle. In a holistic way, shirataki noodles are believed to aid in weight loss (because they are so filling), blood sugar, cholesterol, and digestion. Since the carbohydrates in shirataki noodles are still net carbs, you might not want to eat these every single day. But aside from that, this Keto ingredient is a perfect substitution in your diet!

Comfort Food vs Southern Cooking

Don’t get the two mixed up or somebody’s mama will come for you! Comfort food and Southern food (otherwise known as soul food) may cross paths now and again, but they are not the same. Southern soul food always has ethnic roots from black African American culture. This usually includes generational recipes utilizing a variety of beans, greens, and pork (usually parts considered “scrap”). Comfort food is more generalized and covers most of America’s working-class generations. If it feels like the food is sticking to the inside of your ribs, it’s comfort food! Pork chops and traditional cuts are more often used along with thick sauces and starchy side dishes. Mac and cheese, potato salad, and cornbread are all on the list of traditional comfort food. Check back on Carb Manager regularly as we continually add recipes to our growing list of Keto comfort and Southern food dishes.

Ingredients

12 ounce pork chops, loin, fresh, visible fat eaten
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup almond flour
1 large raw egg
2 ounce fried pork rinds
½ teaspoon paprika
¼ teaspoon garlic powder
1 teaspoon parsley, dried
2 tablespoon avocado oil
7 ounce shirataki yam noodle by jfc
2 tablespoon unsalted butter
3 ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
⅛ teaspoon black pepper
½ teaspoon onion powder
½ cup heavy cream
4 leaf basil

Instructions

Season individual, 6-oz pork chops with the salt and pepper. Additionally, prepare a plate with plain almond flour, a bowl with an egg whisked together, and a second plate with pork rinds that have been mixed in a food processor with paprika, garlic powder, and parsley to a fine crumb breading.
Coat each pork chop in almond flour first. Then, dredge it in egg and lay the pork chop in the pork rind breading. Press the pork chop into the breading to pick up a thick later, making sure all sides are coated. Heat the avocado oil in a non-stick pan over medium-high heat and place the pork chops in the oil. Cook each chop for 3-4 minutes per side, adjusting the heat to avoid burning. The pork rinds will have turned a dark golden orange and the pork chops will be just cooked through. Set the finished pork chops aside to cool.
Start the shirataki noodle preparation. Follow the directions on the packaging of your shirataki noodles or follow this step. Rinse your noodles in a colander while you bring a pot of water to a boil. Place the noodles in the boiling water for 3 minutes. Then, drain and rinse the noodles a second time. Set the prepared shirataki noodles aside for later.
While the noodles are boiling, make the mushroom sauce. Melt the butter in the same pan you cooked the pork chops in over low heat. Toss sliced mushrooms in with the pepper and onion powder. Cook the mushrooms in the butter until they are tender – about 3 minutes.
Pour in the heavy cream and chopped basil. Cook the sauce on a low simmer for about 5 minutes. Turn the heat down to very low and toss the shirataki noodles in the pan. Use a spoon or tongs to gently turn the noodles over to pick up the sauce. Then, place the pork chops in the center of the pan, pressing them down into the noodles and sauce. Use a spoon or your tongs to ladle some sauce and mushrooms over the pork chop as all the ingredients heat through. When the pork chops are hot and the sauce bakes into them a little, serve with chopped parsley.