Asian Fusion Gluten-Free Breaded Pork Chops |

After being stuck in the car for 12 hours the other day while traveling back from our family Thanksgiving a few states away we were ready for some real food, not just the junk that you eat while on the road. {Note: the trip should have taken only 8 hours and 15 minutes. I guess this is one of the joys of having 5 kids. And radiator issues. Sigh.}

Instead of going home first thing when we got back to town, we went to our local grocery store to pick up some items to prepare for dinner {because who would want to go home first thing after being stuck in a van with said 5 children, who were getting pretty squirly by this point?!} Anyway, while shopping my husband noticed some thinly cut pork chops on sale. He excitedly snatched them up and proclaimed, “We shall have breaded pork chops tomorrow for dinner!” It should be noted that at the time of this exuberant proclamation he was shopping by himself in the grocery store. Needless to say his exuberant declaration garnered some interesting looks from nearby shoppers! Ha!

Normally we don’t buy pork chops, and when we do I don’t normally bread them. My youngest son is gluten-free, and although he has been a very picky eating toddler as of late, he is still offered what the rest of us are eating and so it needs to be safe for him. He maybe ate two bites of it. Maybe. I’ve found recently that I can’t really look at him while he eats, feed him, or talk to him about his food while he is eating or he refuses to eat. So, he gets strapped into his high chair to hopefully eat while I try to not let him notice that I am paying attention to him! Ah, those kids. I love them, quirks and all.

All of this to say, I created this gluten-free breaded pork chop recipe due to my husband’s exuberant declaration and for my gluten-free son who didn’t eat it. That’s okay though, I would make it again because it was that good. It uses coconut flour that is seasoned up as the dredge after being dipped in an egg/coconut milk egg wash mixture. My children {well, the older 4 children anyway} and my husband all loved it and I know you will too. Enjoy! -Shelley.

*The printable recipe is at the bottom of this post

Asian Fusion Gluten-Free Breaded Pork Chops

*These pork chops can either be baked or pan-fried. I made half in my oven, and pan-fried the other half.

In a medium-sized bowl or dish lightly season 2 eggs with salt and pepper. Add 4 tablespoons of coconut milk and whisk together.

In another medium-sized dish {I used a square baking dish with a flat bottom to easily dredge the pork chops in} combine 1 cup coconut flour, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon paprika, 2 teaspoons curry powder, 2 teaspoons garlic powder and 1 teaspoon dried cilantro. Whisk together to combine.

Lightly season the pork chops with salt and pepper.

Pre-heat large skillet on medium-high heat if pan-frying. Add 2 Tablespoons of coconut oil per 4-5 chops. You either need 2 large skillets or will have to make 2 batches for 8 chops.

Next, set up your work station in an assembly line with the pork chops first, then the egg wash, then coconut flour mixture.

Dip each pork chop in the egg wash, flipping if necessary to make sure both sides are coated.

Next, dip each chop in the coconut flour mixture. Make sure each side is evenly coated.

Repeat with all chops and place in hot skillet. Cook for about 5 minutes.

Once the first side is browned, flip chops over and cook for an additional 5 minutes, or until browned and cooked through. Add a little more oil if necessary at this point to keep chops from sticking.

Once the pork chops are cooked through, remove from pan and let it rest five minutes before serving and eating.

If baking, follow the same process but place pork chops in an oven safe baking dish that is coated in coconut oil. I used our large cast iron pan.

Bake 10-12 minutes and flip pork chops over.

Return pan to oven and bake an additional 10-12 minutes, or until cooked through. Let rest 5 minutes before serving and eating.

Enjoy!

Here is the printable recipe…

Asian Fusion Gluten-Free Breaded Pork Chops

Servings: 8
Time: 1 hour
Difficulty: Easy
Print

Pan-fry in a large preheated skillet on medium-high heat about 5 minutes per side, or until browned and cooked through OR
Preheat oven to 425 degrees and bake 20-25 minutes, flipping chops over half way through
This recipe can easily be halved to make 4-5 pork chops.

Ingredients

8 thinly sliced pork chops – seasoned lightly with salt and pepper

Egg Wash Mixture

2 eggs – whisked, lightly seasoned with salt and pepper
4 Tablespoons full-fat coconut milk {from a can} – whisk into eggs

Gluten-Free Coconut Flour Dredge Mixture

1 cup coconut flour
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
2 teaspoons curry powder
2 teaspoons garlic powder
1 heaping teaspoon dried cilantro

Large skillet or baking dish(es)

4 Tablespoons Coconut oil for either frying or baking

Directions

In a medium-sized bowl or dish lightly season eggs with salt and pepper. Add coconut milk and whisk together.
In another medium-sized dish {I used a square baking dish with a flat bottom to easily dredge the pork chops in} combine coconut flour, salt, pepper, paprika, curry powder, garlic powder and dried cilantro. Whisk together to combine.
Lightly season the pork chops with salt and pepper.
Preheat large skillet on medium-high heat if pan-frying. Add 2 Tablespoons of coconut oil per 4-5 chops.
Next, set up your work station in an assembly line with the pork chops first, then the egg wash, then coconut flour mixture.
Dip each pork chop in the egg wash, flipping if necessary to make sure both sides are coated.
Next, dip each chop in the coconut flour mixture. Make sure each side is evenly coated.
Repeat with all chops and place in hot skillet. Cook for about 5 minutes.
Once the first side is browned, flip chops over and cook for an additional 5 minutes, or until browned and cooked through. Add a little more oil if necessary at this point to keep chops from sticking.
Once the pork chops are cooked through, remove from pan and let it rest five minutes before serving and eating.