Dry mixture: In a large bowl, whisk together almond flour, garlic powder, onion powder, 1 tsp Italian seasoning. Season pork chops generously with salt and pepper. Then dredge them thoroughly in dry mixture. Heat 2 tablespoons gheein a large skillet over medium-high heat. Once the pan is hot, add pork chops. Now sear them by cooking for 3-4 minutes per side for a total of 6-8 minutes. First side is cooked on medium high. But when cooking on the second side, reduce the heat to medium. After searing is done, remove pork from heat and transfer to a plate. If there is almond flour residue in the pan, carefully use a paper towel to wipe out the skillet. Return skillet to heat and add an addition 2 tbps of ghee along with the shallot and minced garlic. Cook for 1-2 minutes on medium heat.Add the chicken stock & lemon using the liquid to deglaze the pan before adding in the cashew cream. Add salt, pepper & 1 tsp italian seasoning. Bring to a quick boil before reducing the heat to low. Add the pork chops back to the pan, and allow to simmer for 2-3 minutes. Cooking times will vary depending on the thickness of your chops. Plate & drizzle some sauce over your pork & enjoy!
Notes
For Cashew Cream: Boil 1/2 C raw cashews, until soft. About 7 minutes. Strain. Add to a blender with 1/2 C of water. Blend until smooth.