Hemp and Herb Crusted Porkchops

  • 1/2 cup Hemp hearts
  • 4 Pork chops, boneless
  • 1 tsp Garlic powder
  • 3/4 cup Almond meal or almond flour
  • 1 tsp Italian seasoning
  • 1/2 tsp Paprika
  • 1/4 tsp Pepper, ground
  • 1 large 2 tsp large granule Salt
  • 1/4 cup Coconut oil
  • 1/4 cup Milk


  1. Pat dry the pork chops with a towel and set aside.
  2. Measure 2 Tbsp of almond flour onto a plate.
  3. Measure 1/4 cup of milk into a shallow dish.
  4. Combine 1/2 cup hemp hearts, 1/2 cup almond flour and seasonings in a separate shallow dish.
  5. Melt coconut oil in a skillet on medium low. The oil is ready for frying when you drop a drop of water and it sizzles.
  6. Lightly coat both sides of the pork chop in the almond flour and shake off the excess.
  7. Dunk both sides of the pork chop into the milk.
  8. Place the pork chop in the seasoned hemp heart dish and thoroughly coat both sides of the pork chop.
  9. Add the pork chop to the frying pan and cook on medium heat until the sides turn a dark golden brown, about 3-5 minutes. Flip and cook on the other side for the same dark golden color.
  10. Remove pork chop to a cooling rack for a few minutes before serving (this helps to make the crust crispier).
  11. Repeat with the remaining pork chops

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