Paleo Cordon Bleu with Sweet Potato Fries
For an additional image on what the pork should look like when stuffed, check my blog:
With a sharp knife, cut lengthwise into the pork, so you create a pocket that is closed on three sides. This pocket needs to be big enough to hold a slice of ham and a slice of cheese as shown in the picture.
Wrap the slices of cheese into the ham, and insert them into the meet with the closed ham side facing the front. This will ensure that not all of the cheese spills out during cooking.
Season pork with salt, pepper, and paprika.
Mix eggs in one bowl, add almond flour to another bowl. Cover the pork in egg all around, then “bread” it with the almond flour, until it is nicely covered all around.
Heat a cast iron skillet, until it is very hot, and add a good amount of coconut oil (or other fat). You want it to be enough oil to cover the entire bottom of the pan. Almond flour breading has a tendency to dry out quickly, and it will come off if it does. So add more coconut oil, as soon as it is soaked up. You can cook the pork on both sides on medium high heat, then turn down heat to medium low, cover with a lid and cook through for a good 20 minutes or so. You’ll want to turn the pork over every few minutes.
I usually cut into one chop to check if it is done.
For the sweet potato fries, heat oven to 400F. Brush the sweet potato wedges with your oil/salt/pepper/paprika/garlic powder mixture, and set onto a cookie sheet. Bake for about 20 minutes. Then turn oven to BROIL and leave in for another 10 minutes or so. Careful… broiling can quickly burn sweet potato fries, so you’ll want to check frequently.