Begin by heating a large skillet to medium-medium high heat. Coat pan with 2 tbsp avocado oil or olive oil.

Prepare your pork chops: pulse almonds in a food processor or blender for 5-10 seconds (ensure that it doesn't become almond flour and over pulsed). Set aside almonds in a shallow dish. Now whisk together the egg whites and set aside in a separate bowl.

Place pork chops in the egg white mixture first, then move it to the almond mixture completely covering all sides of your pork chop.

Place inside your skillet and cook 4-6 minutes per side (this will depend on the thickness of your pork chops). Do not overcook!! They can be the slightest pink on the inside, but internal temperature should be 165 degrees. Remove from the pan and set aside on a plate. Return your pan back to the burner. Turn the burner to medium.

Now make your sauce. Use the additional 2 tbsp avocado or olive oil and scrape up any residual almond mixture. Toss in garlic and let saute for 1 minute, then add in mushrooms. Saute both the mushrooms and garlic and continue to stir for about 5 minutes, or until mushrooms are softened and flavored. Coat the mushrooms with arrowroot starch and continue to cook for another minute, stirring frequently. Now pour in wine and chicken broth. Increase heat to a boil, then reduce to low. let simmer for another 3-4 minutes or until liquid has thickened.

Add the pork chops back to the skillet to keep hot, and serve immediately generously pouring sauce over the pork chops. Serve with potatoes, vegetables, zoodles, or rice.