2teaspoonground black pepperplus more to coat chops
½teaspoongarlic powder
½teaspoonpaprika
¼teaspooncayenne pepper
2tablespoonorganic, grass-fed unsalted butter
Instructions
Pat chops dry and generously coat with sea salt and ground black pepper.
Combine chickpea flour, arrowroot starch, sea salt, pepper, garlic powder, paprika and cayenne pepper in a shallow dish.
Heat butter over medium-high heat in large skillet until hot.
Dredge chops, individually, into seasoned flour mixture to entirely coat and then shake off excess. Add chops to hot pan, careful not to overcrowd. Cook 4-5 minutes per side or until nicely golden brown. Test the chop by poking with a fork to make sure the juices run clear. Be careful not to overcook the chops, as this will make them dry and chewy.
Drain on plate lined with paper towels. Serve immediately.