Easy Breaded Pork Chops

Healthy Comfort Foods: Breaded Pork Chops!

Now I know that there is some controversy over whether or not pork chops are healthy, especially if they are breaded pork chops.  In my opinion, if you know where your pork is coming from and how it was raised, you can eat pork and not feel guilty about it.

How do you make healthy breaded pork chops?  Cook them with coconut products, of course.  We carry flavored and unflavored fractionated coconut oil at our retail store.  Fractionated coconut oil is liquid at room temperature for ease of cooking with.  You can also buy certain flavors through our online store.  Or, if you are considering a Thrive Market membership, join through our referral link to save 15% off your first purchase as a member.  They have quite the variety of coconut products; it is definitely worth a membership.

What you will need for your breaded pork chops:

2 pork chops (thick or thin, it’s your choice. I set the recipe up for four ounces of pork for each person. If your pork chop is larger, you can just add in how many ounces of extra pork you had to your food journal. The rest of the calorie amounts shouldn’t change much.)
2 tablespoons coconut oil
2 tablespoons coconut flour
1 whole egg
a little water (about half a tablespoons)
and salt, pepper, and garlic.

I like to serve these breaded pork chops with roasted Brussel sprouts. (This is just calorie information to log your Brussel sprouts.)  Calories per chop: 239.  Log it here.

These breaded pork chops are In.Form and Candida diet friendly.
If on the In.Form plan, would mark these as
2 fat servings and
1 meal protein serving

 

Print Recipe
Breaded Pork Chops
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
chops
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
chops
Ingredients
Instructions
  1. Heat coconut oil in a pan over medium-high heat.
  2. Trim pork chops.
  3. Whisk egg and water in a bowl.
  4. Mix coconut flour with desired amount of salt, pepper and garlic in a shallow dish or on a plate.
  5. Dip pork in egg mixture. Let excess drip off. Coat in flour mixture. Place in pan.
  6. For thin pork chops, cook two to three minutes on each side. For thick pork chops, cook four to five minutes on each side. Let rest for up to five minutes. (Thick chops need the full five minute.)
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