Best Coconut Crusted Pork Chops Recipes

Coconut-Crusted Pork Chops with Warm Pineapple Salsa image

Provided by Rachael Ray : Food Network

Time 55m

Yield 2 servings

Number Of Ingredients 22

1 tablespoon canola oil
1/2 ripe pineapple, skin removed, diced
1 Fresno chile, finely chopped
1/2 red onion, diced
1 tablespoon guava jelly
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 clove garlic, minced
Sriracha, for drizzling, optional
2 tablespoons finely chopped cilantro
2 scallions, thinly sliced
2 boneless pork loin chops, pounded 1/2-inch thick
2 cups all-purpose flour
4 eggs, whisked together
1 tablespoon soy sauce
1 1/2 cups panko breadcrumbs
1/2 cup unsweetened coconut flakes
1 teaspoon five-spice powder
1 teaspoon garlic powder
Salt and pepper
Canola oil, for frying
1/2 cup candied macadamia nuts, chopped, for garnish

Steps:

For the salsa: Heat the oil in a medium saute pan over medium heat. Saute the pineapple, Fresno chile and red onion until tender and the juices have been released, 5 to 7 minutes. Add the guava jelly, soy sauce, ginger and garlic; stir together and cook for 1 minute. Add a drizzle of sriracha if desired. Stir in the cilantro and scallions.
For the pork chops: Set up a dredging station with three separate bowls: one with the flour, another with the beaten eggs and soy sauce, and the last with the breadcrumbs, coconut flakes, five-spice powder, garlic powder and some salt and pepper.
Dip the pork chops in the flour, then the egg and then in the breadcrumb mixture.
Heat 1 inch of oil in a large saute pan over medium-high heat. Shallow fry the dredged pork chops until golden brown, then flip and cook to an internal temperature of 145 degrees F. Remove the pork chops from the pan and set aside to rest for 5 minutes.
Serve the pork chops with salsa on top and macadamia nuts as garnish.

Coconut-Crusted Pork Chops image

Provided by @MakeItYours

Number Of Ingredients 14

3/4 cup panko bread crumbs
3/4 cup shredded coconut
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
4 (1/2-inch thick) bone-in pork chops
3/4 teaspoon salt, divided
Cooking spray
1 (8-ounce) can pineapple tidbits, drained
1/3 cup diced red bell pepper
2 tablespoons diced red onion
1 tablespoon diced jalapeno pepper, seeds removed
1 teaspoon chopped fresh parsley
2 tablespoons lime juice
1 tablespoon sugar

Steps:

Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
In a shallow dish, combine bread crumbs, coconut, chili powder, and cayenne pepper; mix well.
Evenly sprinkle both sides of pork chops with 1/2 teaspoon salt. Place chops in coconut mixture and coat well on both sides. Place on baking sheet and lightly coat with cooking spray.
Bake 25 to 30 minutes, or to desired doneness.
Meanwhile, in a medium bowl, combine remaining ingredients including remaining salt; mix well. Serve pineapple salsa over pork chops.