As I cut into a piece of pork flecked with fresh herbs, almonds and salt, the outside cracked and split to reveal a perfectly cooked juicy piece of the other white meat. Pork cutlets cook fast and have fantastic flavor/texture, and I always loved the recipes that have a crunchy breaded coating. This recipe satisfies my love for both textures, as well as using a bunch of fresh herbs for flavor.
While this recipe is gluten free, it isn't paleo since I used rice flour, but I'm working on a paleo version that still gives you a crunchy outside coating while keeping your pork juicy inside.
Trim fat and pound pork chops to tenderize a bit. Salt and pepper, then dip in rice flour, egg, and "breadcrumb" mixture (crushed almonds, fresh rosemary, fresh thyme, fresh Italian parsley, garlic powder) coating both sides. Heat about 1/2 inch olive oil in a pan - get it hot but not smoking - and fry pork, about 4-5 minutes each side.
You can really use whatever fresh herbs you may have on hand, feel free to experiment. If you're using dried herbs, be sure to use less than you would fresh as the flavor can be a little intense.