Almond Crusted Pork Chops with Zoodles

Apparently zoodles are the new noodles, as least that's what Instagram keeps telling me. While I love zucchini, I can't imagine them as a replacement to pasta, topped with meat sauce or otherwise. But then, *lightbulb!*, I realized that zoodles can just be another way to serve zuchs as a simple side dish. Delicious on their own non-spaghetti terms.

So, now I'm a full fledged thirty-something who eats zoodles. I barely recognize myself.

Almond Crusted Pork Chops with Zoodles

• For the pork
  • 2 pork chops
  • 1/4 c almond meal
  • 2 T parmesan cheese
  • 1 t oregano
  • Salt and pepper
  • Olive oil
• For the zoodles
  • 2 zucchinis, spiralized or shredded with a vegetable peeler
  • 8 oz mushrooms, sliced
  • 1 T butter
  • Salt and pepper

On a plate with a rim, mix the almond meal, parmesan, oregano, salt and pepper. Pat the pork chops dry and place both sides in the almond meal to coat.

Heat olive oil in a non-stick or cast iron pan. When hot, add the pork chops and cook until a golden crust forms and they're cooked all the way through, about 4 minutes per side.

While the chops are cooking, in another non-stick pan melt the butter. Add the mushrooms with a little salt and cook until soft. When almost done, add the zucchini noodles with some more salt and pepper and toss for about 2 minutes until cooked al dente.

Divide the zoodles between two plates and top with the pork chops.