Coconut-crusted pan-fried pork chops
Discover the perfect blend of tropical and savory with our Coconut-Crusted Pan-Fried Pork Chops. This recipe features succulent pork fillets coated in a crispy, flavorful mixture of coconut flour and spices, pan-fried to golden perfection in a dollop of butter. Easy to make, and incredibly delicious!
- 01 Mar 2025
- Cook time 10 min
- Prep time 5 min
- 3 Servings
- 6 Ingredients
Coconut-crusted pan-fried pork chops are a delicious twist on the classic pork chop recipe. The coconut flour adds a unique flavor and crisp texture, making this dish both healthy and delightful. This recipe is perfect for a weeknight dinner or a special occasion and can be served with a variety of side dishes to complete your meal.
Ingredients:
Instructions:
- In a shallow dish, combine the coconut flour, salt, black pepper, and red pepper. Mix well to ensure the spices are evenly distributed.
- Pat the pork fillets dry with paper towels to remove any excess moisture. This helps the flour mixture adhere better.
- Lightly dredge each pork fillet in the seasoned coconut flour, making sure each side is evenly coated. Shake off any excess flour.
- In a large skillet, melt the butter over medium heat. Allow the butter to fully melt and start to sizzle but not burn.
- Once the butter is hot, carefully place the flour-coated pork fillets in the skillet.
- Cook each fillet for about 4-5 minutes on one side, or until golden brown and crispy.
- Flip the pork fillets and cook for another 4-5 minutes on the other side, or until the internal temperature reaches 145°F (63°C) and the pork is fully cooked through. Cooking times may vary depending on the thickness of the fillets.
- Once cooked, remove the pork fillets from the skillet and place them on a plate. Let them rest for a few minutes to ensure the juices redistribute and the meat remains tender.
- Serve the coconut-crusted pan-fried pork chops hot. They pair beautifully with a side of steamed vegetables, a fresh salad, or some fluffy rice. Enjoy!
Tips:
- Make sure the pork fillets are evenly coated with the flour mixture to achieve a consistent crust.
- Use a meat thermometer to ensure the pork is cooked to the safe internal temperature of 145°F (63°C).
- Let the pork chops rest for a few minutes after cooking to retain their juices.
- If you prefer, you can substitute the butter with coconut oil for a more intense coconut flavor.
Coconut-crusted pan-fried pork chops offer a delightful combination of flavors and textures. The coconut flour provides a gluten-free alternative that crisps up beautifully, while the spices add a touch of heat and depth. Follow the tips provided for best results, and enjoy this flavorful dish with your favorite sides.
| Nutrition Facts | |
|---|---|
| Serving Size | 77 grams |
| Energy | |
| Calories 110kcal | 6% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 1.32g | 0% |
| Fiber 0.63g | 2% |
| Sugar 0.27g | 0% |
| Fat | |
| Fat 5g | 6% |
| Saturated 2.63g | 9% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 50ug | 5% |
| Choline 50mg | 9% |
| Vitamin B1 0.63mg | 53% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 4.27mg | 27% |
| Vitamin B6 0.51mg | 30% |
| Vitamin B9 0.99ug | 0% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 0.46mg | 1% |
| Vitamin E 0.32mg | 2% |
| Vitamin K 1.96ug | 2% |
| Minerals | |
| Calcium, Ca 9mg | 1% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.74mg | 7% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 270mg | 8% |
| Selenium, Se 20ug | 35% |
| Sodium, Na 810mg | 54% |
| Zinc, Zn 1.22mg | 11% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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