Crispy Keto Parmesan Crusted Pork Chops in the Air Fryer Instructions
My guess is the soy foundation! Adding this to my favorites. Enjoy a dine-out experience at home with our favorite Italian pasta dish, complete with succulent shrimp and spinach tossed in a zesty lemon-garlic sauce. Also, he has been completely bald on top for 20 years and now has some hair there. Sometimes I need to run hot water on the inverted cup for a few seconds; then it pops out.
Turmeric-Ginger Marinated Chicken
Spray a casserole dish with cooking spray Use a food processor to crush the pork rinds. Combine all the ingredients except for the red sauce 2 cups cheese and fresh basil that is set aside for the casserole for the meatballs. I use my hands to mix all these ingredients. Use a small cookie scoop and make small meatballs all the same size Place the meatballs in a casserole dish and bake them for 15 to 20 minutes or until the meatballs are fully cooked. Remove them from the oven and drain the grease.
Top with the low carb red sauce and cheese and put them back in the oven. Bake for an additional 5 to 10 minutes until the cheese has fully melted.
Season both sides of each pork chop with salt and pepper. Use a food processor to blend the pork rinds into crumbs. Combine the pork rind crumbs and seasonings in a large bowl. Place the beaten egg in a separate bowl. Dip each pork chop into the egg mixture first, then the crumb mixture immediately after. Place each pork chop in the basket. Cook them at degrees for 12 to 15 minutes. I am usually able to fit about 4 or 5 pork chops in the basket of the air fryer at a time. This would make the perfect fancy weeknight dinner, or meal for hosting guests.
Pair this creamy, sultry pasta with my Garlicky Kale Salad with Crispy Chickpeas for the ultimate plant-based comfort meal. If you try this recipe, let us know!
Preheat oven to degrees F C and add Brussels sprouts to a baking sheet use more baking sheets, as needed, if increasing batch size. Drizzle with oil, and season generously with salt and pepper and toss. Arrange in a single layer and set aside. Heat a large rimmed skillet over medium heat.
Once hot, add oil and garlic. Sauté for 3 minutes or until fragrant and very slightly golden brown, then add wine see photo. Be careful - it may flame, but only briefly. Stir and sauté for minutes, or until the wine has reduced by about half. It contains eggs, but is gluten free and I thought it was nearly undetectably gluten free!
Follow us on Twitter , Instagram , Pinterest , and read more about us here! This is one of the tastiest looking recipes you have ever posted. Now is it the answer to getting my husband to eat Brussel Sprouts? So great for trying to beat down that appetite. These are just good ideas! My wife says she hates Brussels sprouts… But I made this and she gobbled it and loved every bite!
I tried the one you made cashews and nutritional yeast. Is this the one you talked about? If not, Which one do you recomend?
It was still super delicious!! Brussels sprouts and pasta yes. This is a combo of all of my favorites, roasted brussels, pasta and wine! I love your recipes so much!
I want to try this one too but not everyone in my family likes Brussels sprouts. Could I combine broccoli with the Brussels sprouts for variety?
Would they cook together well? I made your green bean casserole and pumpkin spiced apple pie for thanksgiving this year and everyone loved them!!
They came out perfectly: So are many of your recipes. I wonder, though, whether this recipe needs so much fat to be as delicious as it sounds. Five tablespoons of olive oil is off the chart for most low-fat vegans and there are lots of us. Some people will of course want the fat, but you could mention such alternatives, or, better yet, come up with your own.
What do you think? Fat carries flavor though, so it will taste different. She already goes beyond the call of duty in addressing the dairy and gluten-free options. You can always go to the store and double check brands of wine on your phone. I love all of the flavors going on in here, Dana, and I especially love that you used Brussels Sprouts one of the most underrated vegetables, IMO!!
Making this tonight…I have broccoli to use up so I might sub it out…should still be delicious. That sauce sounds SO good: While we are not vegan though my oldest eats a vegan diet Mon-Fri I do have a dairy problems and your blog is a go-to! Love using white wine in cooking! I love both pasta and Brussels sprouts, so it looks like a winning combination to me ; Thanks for sharing!
This looks soo good! I am not vegan but was looking for an easy brussels sprout recipe. Can you tell me what nutritional yeast is and why it is being used in the recipe? Nutritional yeast is an ingredient that adds a cheesy flavor and yellow color to the sauce. If not vegan, you can simply sub your favorite cheese, such as parmesan more info here: Would you be able to recommend the best substitute for almond milk? I feel like your first line said it all: I love white wine and garlic alfredo sauces so so much!
Made this tonight and really enjoyed it. Thanks for a great recipe! What is the purpose of the nutritional yeast and could I substitute anything else?
It gives the recipe that cheesy flavor! I left it out and subbed raw cashews for the vegan parm. It turned out great! I just added the vegan parm to the top of my dish only as I love Nutritional Yeast.
Your recipe showed up in my email today. I grabbed a bottle of Chardonnay on the way home. I subbed crimini mushrooms for the sprouts and oh my!!! This one is a keeper! My whole family loved it — even the lone carnivore.
Being wolfed down right now across the river from you as a late night dinner. Made a ton of sauce, and ended up throwing in the whole box of pasta. My husband will be thrilled when he comes home! Thanks so much Dana! This looks so yum!! I love Brussels Sprouts Two questions, what does the yeast do?
I can not have any yeast. With what could I exchange it with? It is pretty crucial in this recipe — it gives it that cheesy flavor! I am not usually a fan of Brussel sprouts but the way you write just makes my mouth water. Is there another veg you would recommend? Mmm, this looks so delicious. I made this tonight for supper and it was soooo good!
I had all of the ingredients at home, except for the white wine, so I used vegetable broth as others suggested, and then I found it needed a little more acidity so I added a squirt of lemon juice, turned out great! Guess what everyone ate? I even messed up and added equal parts nutritional yeast and vegan Parmesan it was fine!
Very good will make again. Only thing I did to change it was dissolve the cornstarch in about tablespoons of the milk to a thin paste add the nutritional yeast stir till smooth and add to the garlic,white wine mixture, you must continue to stir on a med heat so it does not turn lumpyIt was smooth no need to put in blender,eliminates one step and the extra wash up!
First, just wanted to say that I love your site. Can anyone recommend a good dry vegan white wine that I can keep stocked for cooking? I always come across recipes like this for sauces or risottos that call for white wine.
Anyone have a go-to kind that works in most recipes? Do you have a favorite vegan cheese brand? Or could it be left out and substituted with more nutritional yeast? I make my own vegan parmesan cheese cashews, salt, garlic powder, nutritional yeast. But I do think you could leave it and just sub more nutritional yeast. Just so impressed with this delicious recipe! Brussels for the win!
Just made this for a quick dinner and it was amazing. Really great recipe for vegans and non-vegans alike! I just made this and I HAD to comment. It was soooo freaking good and easy to make though I went a bit wild with the number of dishes I created..
I made mine with broccoli and topped it with red pepper flakes — and served with a side of wine ; will definitely make this again!! This looks like such an amazing meal! So many people think that sprouts are just one for one or two days of the year and end up not making the most of this seasonal and healthy produce!
Great recipe to include sprouts in a quick and easy meal! I like the concept, but the sauce was bland and flavorless. Also made for a lot of dishes, between roasting the sprouts, cooking the pasta and sauce, and blending the sauce. Not worth the effort in my humble opinion. I also cook a lot with white wine and it always adds a great flavor.
Salt improves the flavor too. I like the white wine addition in this sauce. I made this last night and it was soooooo yummy. I do not have dairy intolerance so I used whole milk and cheese in place of the non-dairy alternatives. I did not transfer the sauce to a blender, but instead used my immersion blender directly in the saucepan.
I was concerned because my sauce frothed up likely because of the milk , but after warming it back up on the stove, it incorporated just fine. I suspect mine was thicker because of the use of dairy, so I had to add more white wine fine by me! I absolutely loved the consistency of the sauce! The roasted sprouts pair perfectly with the flavorful white sauce, especially the crispy bits! Thank you for concocting hearty and satisfying meat-free recipes!
So, I made this tonight, but I had to make some adjustments, Dana. But the splattering of the wine to oil was a huge mess! My pan was probably too hot-my fault. I started over and subbed for flour after sautéing the garlic, then I added the wine. I also switched from olive oil to vegan butter. Thank you for the delicious recipe!! Just made this and loved it. We made a couple changes — 12 oz pasta, real parmesan cheese, and we only had 12 oz brussel sprouts on hand.
But still, it came out amazing! Definitely going in my recipe binder. Added some simple sautéed chicken for my husband and nephew. RAVE reviews and totally clean plates from everyone! Will try adding some roasted mushrooms to the mix next time. Made this last night and it was SO good! I think my only mistake was letting the sauce get a bit too thick, and maybe overcooking the pasta because it became a little sticky. I used a food processor instead of a blender to blend the sauce which worked perfectly.
Mine had more than enough flavor! Well, I thoroughly enjoyed this dish. The only sub I made was cashew milk instead of almond- I think that made the sauce a bit goopier; but it was very tasty. My 6 year old liked it and even ate some brussels sprouts—score! Thanks for this recipe—Your site is making my health-related dairy and egg free existence tolerable! This recipe turned out so well, and my non-vegan husband liked it very much, despite having no exposure to nutrition yeast, and he even helped prepare the sauce.
All of his former skepticism disappeared when he tasted it! So much healthier than the fettuccine Alfredo that he had eaten and felt rather sluggish after the week before. Thanks so much for all your recipes — your website is great! I just made this. It was really goood. There was just enough for our family and it was cheesy and yummy. However, because of not being vegan I did change it slightly so I will post what I did here in case someone else wants to do it as well.
I sauteed some garlic and then instead of wine I used chicken broth. Then I added half n half instead of milk because I had it on hand. Then I added colby jack cheese about a cup. It came out very tasty. When all was done I mixed it up and ate it up. Of course my picky son did not eat the spouts part of it, but like I stated in the beginning-the pasta was devoured!
Another Hit… I am no chef… But the minimalist baker is my first stop when I am looking to cook something new and delicious… I have never been let down by a recipe and this one is no exception. So I do not eat pasta often, but when I do this is an amazing recipe with lots of flavor. I add sautéed mushroom and zucchini and sprinkle feta on top. Like next level good. I had this tonight with sweet potato noodles!
Not necessarily bad, but unfortunately will not keep well. We both loved it! I look forward to making this again. Especially as I hope that the coordination of the roasting, sauce and pasta boiling will be easier next time I get flustered with multiple things due at the same time: I used fresh vegan pasta, which only needs to cook a few minutes, so I switch the pasta pan on when the sprouts go in the oven and work on the sauce in the meantime.
I have read over a few of your recipes- amazing! I love-love your approach to food! You have such a passion for what you do! Even the timing for the Brussels sprouts ensured that they were perfectly caramelized and golden brown. I used a full package of pasta 16oz , which ended up making around large servings total. I made this with rice and OMG. I have shared the recipe with a few people so far. I made it twice this week.
First time with rice, second time I made just the sauce but thickened it up and used it on pizza. I never comment on anything but I had to for this. I just made this sauce and it was so amazingly delicious!
Hands down the best vegan alfredo Ive ever had. I have been vegan for 6 months now and your site is a go to for quick delicious recipes! Thank you for all you do: It was creamy, full of flavor, and perfect for a frigid night. I added extra pepper and red pepper flakes.
I love how decadent the sauce tasted after blending in my Vitamix. My husband asked to put this recipe in the winter rotation. And, my daughter wanted to tell you that your recipes are her favorites. She has been vegan for almost a year and she always asks me to make something from your blog or cookbook.
Speaking of cookbook, congratulations on winning best cookbook in the veggie awards from Veg News magazine! What a well deserved honor.
I made this and it was so good! I could not find the same pasta though. I made it with spirals. Wanted to add a photo. I just made this for lunch…its amazing! I did not have almond milk so used canned coconut milk. I used an immersion blender for blending it eliminates the messy transfer to blender and it turned out so creamy and delicious.
We made this tonight, it was amazing!! Added sautéed mushrooms and roasted red peppers. Want to make this but am I able to sub all purpose flour instead of arrowroot etc?
Thanks and keep up the great vegan work! Made this last night for myself and my husband. It turned out nicely: We had the perfect amount of wine leftover to use in the sauce, and it imparted a wonderful depth of flavor. And the sprouts were perfection in this meal. We will definitely have this over and over again during the long winter months.
We are vegans, and often crave a comforting, satisfying but versatile dish to add to our repertoire. I can imagine using different kinds of pasta, asparagus, etc to change up the flavor combinations. Used pappardelle egg noodles…your vegan parm has been my money-saving go-to for almost 3 years…red pepper flakes were an excellent touch…the few glasses of the leftover sav blanc to have with it was the ultimate pairing…omnivore hubs had seconds…looking forward to leftovers for lunch tomorrow.
Red pepper flakes is I great idea. It looks so good. Ever since this arrived in my email not too long ago, I have been dreaming of making this dish. I added approx 9 instead of 12 tbsp of rice flour, and I found this made my sauce quite thick.
I had to after ad approximately another cup of almond milk and spices to thin it out. Could have added even more but I got lazy. I very rarely comment but must tell you how delicious this recipe turned out!! I used a good quality Pinot Grigio and we had the rest with dinner!!