Let batter sit for 5-10 minutes, then add baking soda and cacao nibs. Mix until baking soda is mixed through.
Fill muffin tins – no need for paper, they slide right out!
Parmesan Sage Pork Chops
1/4 cup GF flour
1/2 tsp. salt
2 pinches ground black pepper
2 eggs lightly beaten
1 1/2 cups GF Italian bread crumbs
1 T rubbed sage
1 cup grated Parmesan cheese
1 tsp. grated lemon zest
4 boneless pork chops
2 T olive oil
2 T butter
Preheat oven to 425 degrees. Lightly grease a 7/11 baking dish
Mix flour, salt and pepper in shallow dish. Combine bread crumbs, Parmesan cheese, sage and lemon peel in another shallow dish. Gently press pork into flour mixture to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away.
Heat olive oil and butter in skillet over medium heat. Brown pork chops on each side about 4 minutes per side then transfer to baking dish.
Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees, 10-15 minutes.