Almond-Crumbed Pork with Asian Slaw
A crunchy ground-almond crust bakes up golden, with a sharp, crisp slaw to cut through it.
Gluten-freeDairy-free
35 min(15m prep, 20m cook)
4 servings
easy
Ingredients
4 servings
Method
Tips & swaps
- • Bash the pork steaks flatter first with a rolling pin for quicker, more even cooking.
- • Ground almonds give a much better gluten-free crust than most gluten-free breadcrumbs.
Storage & reheating
Best eaten fresh; reheat pork in the oven to keep the crust crisp.
Nutrition (per serving)
380
Kcal
36g
Protein
10g
Carbs
22g
Fat
4g
Fibre
Estimated values, for guidance only. Contains: Egg, Tree nuts (almonds).
