Paleo Katsudon

Indulge in the comforting flavors of Japan with a healthy twist in this Paleo Katsudon recipe! This grain-free adaptation of the classic Japanese dish features crispy almond-and-coconut-flour-breaded pork chops, perfectly golden on the outside and juicy within. Tender cauliflower rice serves as the low-carb base, topped with a savory, protein-rich sauce made from coconut aminos, chicken broth, and delicate egg ribbons. Sweetened with a touch of honey and infused with garlic and caramelized onions, each bite is a harmonious blend of umami-packed flavors. Finished with fresh green onions and optional nori for a burst of authenticity, this quick and easy Paleo dish is perfect for satisfying your comfort food cravings while staying gluten-free and diet-friendly. Perfect for busy weeknights or an elevated meal prep option!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless pork chops
• 1 cup almond flour
• 1 cup coconut flour
• 4 large eggs
• 0.25 cup cooking oil (avocado or coconut oil)
• 4 cups cauliflower rice
• 1 large onion
• 0.5 cup coconut aminos
• 0.5 cup chicken broth
• 1 tablespoon honey
• 2 cloves garlic cloves
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 stalks green onions
• 1 sheet nori sheets (optional for garnish)

Directions

Step 1

Season the pork chops with sea salt and black pepper on both sides.

Step 2

Set up a breading station: place almond flour on a plate, beat 2 eggs in a shallow bowl, and place coconut flour on a second plate.

Step 3

Dip each pork chop in coconut flour, then in the beaten eggs, and finally coat with almond flour, pressing the almond flour into the pork to adhere.

Step 4

In a large skillet, heat cooking oil over medium heat. Fry the breaded pork chops for 4 minutes on each side or until golden brown and cooked through. Remove from heat and place on a paper towel-lined plate.

Step 5

In another pan, cook the cauliflower rice over medium heat until tender, about 5-7 minutes. Set aside.

Step 6

Thinly slice the onion and mince the garlic. In the same skillet used for the pork, add the onion and garlic and stir-fry until onions are translucent.

Step 7

Add coconut aminos, chicken broth, and honey to the onion and garlic, bringing the mixture to a simmer.

Step 8

Beat the remaining 2 eggs and pour them into the simmering sauce, stirring gently to create ribbons.

Step 9

Slice the cooked pork chops and layer them over individual servings of cauliflower rice, pouring the onion and egg mixture on top.

Step 10

Garnish with sliced green onions and nori strips if desired. Serve hot.

Nutrition Facts

Serving size	(1995.6g)

Amount per serving	% Daily Value*
Calories	3215.8

Total Fat 197.2g	0%
Saturated Fat 52.8g	0%
Polyunsaturated Fat 0g
Cholesterol 1044.0mg	0%
Sodium 5568.9mg	0%
Total Carbohydrate 191.6g	0%
Dietary Fiber 73.6g	0%
Total Sugars 75.8g
Protein 189.3g	0%

Vitamin D 164IU	0%
Calcium 589.2mg	0%
Iron 20.5mg	0%
Potassium 4238.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 23.0%

Carbs: 23.2%