Paleo diet guidelines

Smothered Pork Chops

6 bone-in or boneless pork chops of desired thickness (we suggest at least 4 to 6 ounces if boneless and about 8 ounces if bone-in)

½ cup almond flour

2 tablespoons (30 ml) coconut flour

1 tablespoon (15 ml) garlic powder

1 tablespoon (15 ml) onion powder

1 teaspoon (5 ml) salt

½ teaspoon chipotle powder or cayenne pepper

¼ teaspoon smoked paprika

¼ teaspoon freshly ground black pepper

2 tablespoons (30 ml) oil or cooking fat of choice

2 yellow onions, peeled and thinly sliced

1 cup (240 ml) chicken stock

½ cup unsweetened coconut milk

1. Rinse the pork chops under cold water and pat dry.
2. Mix together the almond flour, coconut flour, garlic powder, onion powder, salt, chipotle powder, paprika and pepper in a small bowl and then pour onto a large plate. Dredge the chops in the flour mixture, shaking off the excess, and place on a clean plate. Reserve the remaining flour mixture.
3. Heat the oil in a large skillet over medium-high heat. Once the oil is barely smoking, add the pork chops and cook for 3 to 4 minutes per side, or until golden brown. Remove the chops from the skillet and set aside. (You may need to cook the pork chops in batches, depending on the size of your skillet.)
4. Add the onions to the skillet used to cook the pork chops and deglaze (stir to loosen up any browned bits) over medium heat. Cook until the onions are well browned, about 10 minutes.
5. Sprinkle the remaining flour mixture over the onions, add the chicken stock and whisk to combine. Simmer for about 5 minutes, allowing the sauce to thicken a bit, and then stir in the coconut milk.
6. Place the pork chops back into the skillet, spooning the onion sauce over them. Allow them to simmer for 5 to 7 minutes, or until the pork is cooked through.

NOTE: If you are avoiding nut flours, simply use more of the coconut flour instead of the almond flour.

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These smothered pork chops dredge almond and coconut flour-crusted chops until golden, then tuck them under a blanket of slow-browned onions in a creamy coconut sauce. Chipotle and smoked paprika in the crust give every bite gentle warmth. It is Southern comfort food, paleo-style.

Pro Tips

• Rinse and pat the chops dry before dredging. Dry meat browns properly and the flour crust adheres.
• Shake off the excess flour mixture before frying. A thick coating burns instead of crisping.
• Reserve the leftover flour mixture and use it to thicken the onion sauce later. Nothing is wasted, and the sauce picks up all the spices.
• Cook the onions a full 10 minutes until well browned. That deep browning is what makes the smothering sauce taste rich.
• Avoiding nut flours? Simply use more coconut flour in place of the almond flour.

Frequently Asked Questions

Are smothered pork chops paleo?

They are - the crust is almond and coconut flour, and the sauce is onions, stock, and coconut milk. No dairy or wheat anywhere.

Can I make this dish ahead of time?

Yes, the whole dish reheats beautifully. Refrigerate it for up to 4 days and rewarm gently with a splash of stock.

How spicy are these pork chops?

A half teaspoon of chipotle powder gives gentle, smoky heat. Use cayenne instead for a sharper kick, or scale the amount back.

Can I use bone-in pork chops?

Yes - use about 8 ounces each for bone-in versus 4-6 ounces boneless. Thicker chops may need an extra minute per side.

Recipe Card

Stav Kogan

Smothered Pork Chops

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 6 bone-in or boneless pork chops of desired thickness (we suggest at least 4 to 6 ounces if boneless and about 8 ounces if bone-in)
• ½ cup almond flour
• 2 tbsp coconut flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• ½ tsp chipotle powder or cayenne pepper
• ¼ tsp smoked paprika
• ¼ tsp freshly ground black pepper
• 2 tbsp oil or cooking fat of choice
• 2 yellow onions, peeled and thinly sliced
• 1 cup chicken stock
• ½ cup unsweetened coconut milk

Method

 

1. Rinse the pork chops under cold water and pat dry.
2. Mix together the almond flour, coconut flour, garlic powder, onion powder, salt, chipotle powder, paprika and pepper in a small bowl and then pour onto a large plate. Dredge the chops in the flour mixture, shaking off the excess, and place on a clean plate.
3. Reserve the remaining flour mixture.
4. Heat the oil in a large skillet over medium-high heat.
5. Once the oil is barely smoking, add the pork chops and cook for 3 to 4 minutes per side, or until golden brown.
6. Remove the chops from the skillet and set aside. (You may need to cook the pork chops in batches, depending on the size of your skillet.)
7. Add the onions to the skillet used to cook the pork chops and deglaze (stir to loosen up any browned bits) over medium heat.
8. Cook until the onions are well browned, about 10 minutes.
9. Sprinkle the remaining flour mixture over the onions, add the chicken stock and whisk to combine.
10. Simmer for about 5 minutes, allowing the sauce to thicken a bit, and then stir in the coconut milk.
11. Place the pork chops back into the skillet, spooning the onion sauce over them. Allow them to simmer for 5 to 7 minutes, or until the pork is cooked through.

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