Paleo Katsudon
Indulge in the hearty flavors of **Paleo Katsudon**, a healthy twist on the classic Japanese comfort dish. This grain-free, gluten-free recipe swaps traditional rice for tender cauliflower rice and uses a flavorful almond and coconut flour coating for perfectly crispy, golden pork chops. The savory sauce—made with coconut aminos, chicken broth, and a hint of honey—perfectly complements the juicy pork slices, while ribbons of egg and caramelized onions add layers of texture and flavor. Quick to make in just 45 minutes, this dish is topped with fresh green onions and optional nori sheets for an authentic, paleo-friendly finishing touch. Perfect for paleo dieters and fans of Japanese cuisine, this wholesome katsudon packs irresistible flavor in every bite!
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Recipe Information
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)
Instructions
Season the pork chops with sea salt and black pepper on both sides.
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.
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.
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.
In another pan, cook the cauliflower rice over medium heat until tender, about 5-7 minutes. Set aside.
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.
Add coconut aminos, chicken broth, and honey to the onion and garlic, bringing the mixture to a simmer.
Beat the remaining 2 eggs and pour them into the simmering sauce, stirring gently to create ribbons.
Slice the cooked pork chops and layer them over individual servings of cauliflower rice, pouring the onion and egg mixture on top.
Garnish with sliced green onions and nori strips if desired. Serve hot.
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 5569 mg | 242% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 73.6 g | 263% | |
| Total Sugars | 75.8 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 589 mg | 45% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4238 mg | 90% | |
*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.
