Paleo Pork Katsu
Elevate your weeknight dinner with this irresistible Paleo Pork Katsu, a healthier, gluten-free twist on the classic Japanese comfort food. Perfectly seasoned pork loin chops are tenderized, coated in a crispy crust made from almond flour, coconut flour, and unsweetened shredded coconut, and then pan-fried to golden perfection in nutrient-rich coconut oil. The blend of garlic powder and paprika lends a flavorful kick, while the grain-free breading ensures it’s 100% Paleo-friendly. Ready in just 35 minutes, this dish pairs wonderfully with cauliflower rice or a fresh green salad, creating a satisfying meal that’s both wholesome and indulgent. Discover the ultimate in paleo-friendly, crispy pork recipes today!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces pork loin chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup almond flour
- 0.5 cup coconut flour
- 1 cup unsweetened shredded coconut
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- 0.5 cup coconut oil
Directions
Step 1
Place the pork loin chops between sheets of plastic wrap and use a meat mallet or rolling pin to flatten them to about 1/2 inch thickness.
Step 2
Season the pork chops on both sides with salt and black pepper.
Step 3
In a shallow dish, combine almond flour, coconut flour, shredded coconut, garlic powder, and paprika. Mix well to blend the dry ingredients.
Step 4
In another shallow dish, beat the eggs until smooth. This will serve as the egg wash.
Step 5
Dip each seasoned pork chop into the egg wash, allowing excess to drip off, then coat thoroughly in the almond and coconut mixture, pressing firmly to adhere the mixture to the meat. Repeat with remaining pork chops.
Step 6
Heat the coconut oil in a large skillet over medium-high heat until shimmering.
Step 7
Carefully add the coated pork chops to the skillet, ensuring not to overcrowd the pan (you may need to cook in batches).
Step 8
Fry the pork chops for about 5-7 minutes on each side, or until a crispy golden brown crust forms and the pork is cooked through.
Step 9
Transfer the cooked pork katsu to a paper towel-lined plate to drain any excess oil.
Step 10
Serve hot with a side of cauliflower rice and your favorite Paleo-friendly sauce for dipping.
Nutrition Facts
| Serving size | (1268.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4374.1 |
| Total Fat 343.2g | 0% |
| Saturated Fat 195.5g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 1004mg | 0% |
| Sodium 3078.0mg | 0% |
| Total Carbohydrate 85.9g | 0% |
| Dietary Fiber 51.0g | 0% |
| Total Sugars 15.2g | |
| Protein 251.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 400.1mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 4479.0mg | 0% |
Source of Calories