Low Carb Parmesan Crusted Pork Steaks with Cauliflower Rice
INGREDIENTS
3 Pork Shoulder Blade Steaks 3 Eggs, Beaten 3 Cups of Almond Flour 1 Cup of Grated Parmesan Cheese Pepper to Taste Parsley Flakes for Color LOADED CAULIFLOWER RICE 6 Cups of Frozen Riced Cauliflower 1/2 Stick of Butter 1 Large Onion, Chopped and Sauteed 1 Large Pepper, Chopped and Sauteed Lawry's Garlic Salt to Taste *Be careful when adding extra salt to this recipe, as Parmeson cheese is know for its salty flavor. |
Step One: Clean and Dry the Raw Meat
- I'm one who believes pork needs more than a quick rinse. I like to keep white vinegar in a spray bottle so that I can generously saturate both sides and let the meat sit while I prep the eggs and breading.
- Rinse both sides of each steak under cold water.
- Pat each steak dry with a clean dish towel or thick wad of paper towels. Excess moisture can hinder the development of a crispy crust.
Season Both Sides of the Meat with Pepper. Do Not Add Salt!
Since Parmesan cheese has a powerful salty flavor of it's own, you could easily ruin your meal by adding too much salt. I suggest making this recipe without salt. You an always add salt to your plate if the end product seems to need it.
Step Four: Dip Each Piece in Egg Mixture and Press into Breadcrumbs
- Beat three eggs inside a rectangular container long enough to accommodate a full pork steak.
- Fill another rectangular container with the almond flour and Parmesan cheese mixture.
- Dip each piece into the beaten eggs and flip to coat the other side.
- Drop each piece into the crumbs, pressing firmly to adhere. Flip to coat the other side.
Season Again and Bake at 350 for 40 to 50 Minutes. Flip after 30 Minutes
- Ignore standard pork chop recipes that tell you to bake at 400 for 20 minutes. These are pork steaks! Larger pieces of meat take longer to brown and become tender.
- Season the breaded steaks before inserting them into the oven. Focus on the pepper and parsley flakes, as the Parmesan cheese is salty enough on its own.
- Flip your pork steaks after they've baked for about 30 minutes. You'll notice that your parchment paper is full of grease. I like to remove the grease saturated parchment paper like a magician pulling a tablecloth out from underneath the dishes. It's easier than it looks. You'll get a much better sear if you remove the excess grease.
- After the 30 minute mark, keep checking the steaks to monitor the sear. My pork steaks generally take between 40 and 50 minutes to become tender.
Make the Butter Garlic Cauliflower Rice
- Defrost 6 cups of frozen cauliflower rice in a microwave safe container.
- Sizzle one diced onion and one diced green pepper in a bit of olive oil. Cook until the green peppers are soft.
- Add 1/2 stick of butter to the pan. Stir until melted.
- Add the thawed cauliflower to the pan.
- Season with Lawry's Garlic Salt to Taste.
- Add parsley flakes for color.
- Stir until heated evenly.