Yields 3 Servings total. Each serving has 439 Calories, 23.7g Fats, 4.3g Net Carbs, and 50.3g Protein.

The Preparation

Crust
1 1/2 lb. Pork Chops
1/4 Cup Golden Flaxseed
3 Tbsp. Coconut Oil (For Frying)
2 tsp. Cumin
1 tsp. Coriander
1 tsp. Cardamom
Salt, Pepper
Vegetables
1 Orange Pepper
1/2 Onion
2 Stalks Celery
1/4 Cup White Wine
Salt, Pepper
The Execution

Season outside of pork chops with salt and pepper. Then, mix together all crust ingredients.
Dip pork chops into the flax and spices, making sure to cover every part of the chops.
In a cast iron skillet, bring 3 Tbsp. to temperature.
Right as the oil begins to smoke, add pork chops to pan. Let them crisp on one side, then flip and reduce heat to medium-low.
Continue cooking until internal temperature of 145F.
Remove pork chops from pan and rest in foil. With remaining pan juices, add all vegetables and season with salt and pepper.
Add White Wine and saute vegetables until soft. Serve with extra juices.