Wednesday, May 2, 2012

Shake and Coconut Bake Pork Chops

2 pounds pork chops (about 4 chops)
1 13.5 oz. can coconut milk
juice of 1/2 a lime
1 tsp dijon mustard
2 cups Panko bread crumbs
1 tsp powdered ginger
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp coriander
1/4 tsp pepper
2-4 tbsps coconut oil

In a bowl mix together the coconut milk, lime juice and dijon mustard.

In a gallon-sized zip lock, shake up the bread crumbs, ginger, garlic powder, onion powder, salt, coriander and pepper to mix.

Dip the each pork chop in the milk mixture first, coating completely, and then drop it into the bread crumb bag. Shake it up good.

Heat up 2 tablespoons of the coconut oil on medium-high heat. Add the pork chops to the hot oil and let them sear for a minute or two on each side. Add another tablespoon or two of coconut oil as needed between chops.

Place the chops into a 350 degree oven for 25-30 minutes or until the internal temperature of the chops reaches 145 degrees.

Note: There was way too much coconut milk mixture. You could probably halve that and still have plenty for four pork chops.

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