“What are we having for dinner tonight?” my wife asked.
“I don’t know, something with meat,” I replied.
My wife swears if it weren’t for me she could probably go vegetarian, or maybe a pescetarian, “Do we always have to have meat?”
I was slightly insulted. I was ‘Dan the Man’, a motherfuckin’ carnivore. I puffed up my chest, flexed my lats, and said, “Do we always have to have meat? Damn straight!”
Then lightning struck the ground. My wife flew across the room, threw me through the wall, stood over me with her pink cape flapping in the wind and said, “You better watch your mouth. Who do you think you’re talking to?”
“Is that okay?” I asked her politely.
She knows that a meal without meat for me is like beer without any alcohol. It doesn’t make any sense. “Well we do have some pork chops we need to cook from the other night,” she said.
“Solid, I got dinner tonight.”
We don’t have Trader Joe’s in Hawaii, so we were excited when we received a package from the in-laws in Oregon with a bag of Trader Joe’s Organic Coconut Flour. I thought it would be perfect to coat the pork chops with it. Yes, there is a big health craze over coconut-based products. But in all honesty, it’s been a known health food in Hawaii long before.
Experts, 20 years ago, swore that coconut oil caused heart disease and high blood pressure. Today’s experts, are saying the complete opposite. You wonder why people are so damn confused about nutrition.
But I digress..
My mom taught me to add your spices to the flour whenever you are going to bread something. You can always add your own flair. I used:
- curry powder
- garlic powder
- salt and peper
Dunk in egg. Coat in flour. Set to the side. Repeat.
My wife walked into the kitchen as I turned the stove on to heat up the cast iron skillet. “Are we going Paleo tonight,” she asked.
“Are you making paleo pork chops? You know gluten free, low carbs, and all that mumbo-jumbo.”
“No. I’m make coconut flour pork chops,” I replied.
I don’t like to label my foods under specific diets. But yes, in this case and by definition, it is a Paleo Recipe.
When the Cast Iron is nice and hot. Place the pork chops on the Cast Iron and cook 5-7 minutes on each side.
Do not touch it!
Let the Cast Iron and pork chops merge into one being. You can tell the pork chops are ready to be flipped when the coconut flour on the edges become a light brown. Flipping the pork chop back and forth is just bad Cast Iron etiquette and shows you have no trust in yourself or your cookware.
After each side has made love to the Cast Iron. That came off kind of wrong, but I’m going to go with it. Set them on a skillet and let them cool for 3-5 minutes. Cutting into them straight off the skillet will just open the flood gates of all the juiciness from the pork chops.
Patience my friend, patience.
For our side dish we just had a simple salad. Nothing really spectacular because it was already a late night and we were starving.
But here are some recipes from other foodies that would be awesome.
- Miso Butter Mashed Potatoes – i am a food blog
- Skillet Roasted Rosemary Red Potatoes – Happily Unprocessed
- Fried Okra – Add a Pinch
- Carrots with Curry and Cilantro – Alaska From Scratch
- Roasted Brussels Sprouts – Simply Recipes
Coconut Flour Pork Chops Recipe
- 1.5 lbs thin center cut pork chops
- 2 Tbsp virgin olive oil
- 1 egg
- 1/4 cup coconut flour
- Season flour with
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp curry powder
- black pepper to taste
- seasoned salt to taste
Let the pork chops come close to room temperature. On a large plate, put flour and season it with whatever spices you would like to try. With a fork, sift through the flour to mix in all of the spices. In a medium size bowl, crack an egg inside and beat the egg lightly.
Now remember these simple steps. Dunk in egg. Coat in flour. Set to the side. Repeat.
Heat up your Cast Iron on med-high heat with 2 tbsp. Put the pork chops on the skillet when it gets hot. There should be nice simmer noise. Cook on one side for 3-5 minutes, this will depend on the thickness of your pork chop. Do not touch it. Just let it go. You can tell it’s ready to flip when the coconut flour on the edges turn a light brown. Flip it over and cook the other side for another 3-5 minutes.
Once they are done, transfer them to a plate and wait another 5 minutes. This will make sure that all the juices stay inside. If you cut them too soon, then like a flood gate, all the juiciness will flow out.