If you don’t own a garlic presser, find a clean surface or preferably a chopping board and use the flat surface of the knife to squash the garlic and then mince into small pieces using the sharp edge of the knife.
You’ll now be preparing the coating mixture for your pork chops. Using a large bowl, whisk (or using a fork) together the almond flour, garlic powder, onion powder, and Italian seasoning. You can also add salt and pepper to the mixture.
Season your raw pork chops generously with salt and pepper and rub into the meat. Then place them into the dry ingredients in the mixing bowl and coat the pork chops evenly until they are all thoroughly coated.
On medium-high heat, add a pan to the stove and add in two tablespoons of butter and wait for it to melt.
Add the pork chops to the pan and sear each side of the meat for 3-4 minutes at a time. You will need to cook the first side on medium-high heat to ensure it’s cooked through but when you flip it over to sear the other side, you’ll need to turn the heat down slightly to medium heat.
Searing should take 6-8 minutes and when you are done, remove the pork chops from the heat with tongs and place them on a plate and cover up to keep them warm.
You’ll now start making the creamy sauce. Add the skillet back on the stove on medium heat and add 2 tablespoons of butter and your minced garlic. Cook for 1-2 minutes, stirring to make sure the garlic doesn’t burn.
Next, add your ½ cup of dry white wine and squeeze in the juice from ¼ of a lemon, you can do this by hand or you can use a lemon juicer to make sure the pips don’t fall into the sauce in the pan.
Add your ½ cup of sodium-free chicken broth and ½ cup of heavy cream, stir the liquid mixture and bring to boiling point and then lower the heat so the cream doesn’t burn or curdle. Cook on low heat for 3 minutes.
Add your fresh sprigs of thyme leaves and your Italian seasoning to the mixture, then season with salt and pepper to your preferred taste (we recommend not using too much salt as the pork can be pretty salty on its own). Add ½ cup of parmesan to thicken the sauce (or xanthan gum or almond flour) and simmer for a further 2 minutes.
Taste the sauce and add more seasoning if necessary.
When you are happy with the taste of your sauce, you can add your pork chops back into the pan. If your pork chops are a thicker cut then they will take a bit longer to heat back up.
Make sure the sauce is smothered all over the pork chops and cook for 3 minutes until the pork chop is done.
Serve with whatever sides you like, we’ve recommended some beautiful sides to pair with this dish at the top of this article.