Makes 4 Servings.
- 4 center-cut pork loin chops
- 1/2 tspn sea salt
- 1/4 tspn black pepper
- 1/4 cup fresh or frozen raspberries
- 1/4 cup Dijon mustard
- 1/2 cup very finely chopped walnuts (almost ground)
- 2 Tbspn olive oil
- 1/4 cup fresh raspberries, for garnish
If you would like this dish a little sweeter, add 2 Tbspn xylitol.
With a meat mallet, pound pork chops between sheets of wax paper to 1/2" thickness. Season with salt & pepper.
Combine raspberries and mustar (and xylitol, if desired) in a blender until smooth. Transfer to a shallow bowl.
Spread finely chopped walnuts on a plate. Coat pork chops with raspberry dijon, then roll each one in walnuts.
Heat oil in a large skillet over medium heat. Saute pork chops until cooked through and crust is light brown, about 3-5 min. on each side. Garnish with raspberries, and serve warm with yoru favorite green vegetables.