Almond and coconut crusted Pork Loin Chops

So for my entry into the "Nuts" throwdown, I decided to try something a little nutty...or seedy...how ever you want to interpret the origins of the almond.



So I start by grinding up some almonds.





I then added it to my rib rub, which contains coconut sugar, garlic and onion salt, cuman and a few other spices and get ready for the rub down.



Liberally cover the pork loin chops and set aside to heat up the grill.







The wife said she had her doubts and wasn't really looking forward to it, but man she was amazed and looking forward to the next time. Me TOO!



So when the voting starts, head over to the throwdown nuts section and vote for me.

Dean

The crust held very well to the chop. There was about 50% ground almond and 50% of my rib rub. I didn't marinade the pork before hand and it still game out nice and juicy. Mind you I cooked it at about 500F, so it seared quickly to keep all the juices inside.