½cupcashew meal or almond flouryou can grind up raw cashews into a powdered meal using a magic bullet type blender.
⅓cupground sunflower seeds, or can use ⅓ cup almond flour(grind up raw shelled sunflower seeds into a powdered meal)
1 ½teaspoonsmoked paprikalike this one
1teaspoonchipotle chili powderlike this one
2tablespoonparmesan cheese * optionalcan omit if dairy free.
Preheat oven to 400 F, and generously grease or oil a large baking dish.
In a processor or magic bullet type blender, grind up cashews until powdered meal forms (if you can’t find cashew meal). Put ground cashews or almond flour in a bowl and set aside.
In processor or magic bullet type blender grind the sunflower seeds until powdered meal forms. Add ground sunflower seeds to the cashew meal in bowl.
Combine with the cashew and sunflower meal: 2 teaspoon garlic powder, 1 teaspoon sea salt, 1 ½ teaspoon smoked paprika, 1 teaspoon chipotle chili powder, ½ teaspoon black pepper and 2 tablespoon parmesan cheese * optional. Mix together thoroughly.
In a separate medium size mixing bowl beat 2 eggs.
Dip a pork chop in beaten eggs and place in the cashew breading bowl, and coat pork chop in cashew breading. Flip chop over and coat the other side. Once coated, place in prepared baking dish. Repeat with each pork chop.
Bake at 400 F for 20 to 30 minutes depending on thickness of pork chop. Half way through cooking time flip the pork chops over then continue baking for remaining time.