Paleo Pork Katsu
Indulge in the crispy, golden perfection of Paleo Pork Katsu—a guilt-free twist on the beloved Japanese classic. This recipe swaps out traditional breadcrumbs for a wholesome blend of almond flour, coconut flour, and shredded coconut, forming a delightfully crunchy crust that’s both grain-free and gluten-free. Seasoned with garlic powder and paprika, each bite bursts with bold, satisfying flavor. The pork loin chops are gently tenderized, coated, and pan-fried in coconut oil, resulting in a mouthwatering, savory dish that's Paleo-compliant and perfect for clean eating. Ready in just 35 minutes, this easy-to-follow recipe serves up a healthy, protein-packed meal that pairs beautifully with cauliflower rice and your favorite Paleo-friendly dipping sauce—ideal for weeknight dinners or special occasions alike!
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Recipe Information
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
Instructions
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.
Season the pork chops on both sides with salt and black pepper.
In a shallow dish, combine almond flour, coconut flour, shredded coconut, garlic powder, and paprika. Mix well to blend the dry ingredients.
In another shallow dish, beat the eggs until smooth. This will serve as the egg wash.
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.
Heat the coconut oil in a large skillet over medium-high heat until shimmering.
Carefully add the coated pork chops to the skillet, ensuring not to overcrowd the pan (you may need to cook in batches).
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.
Transfer the cooked pork katsu to a paper towel-lined plate to drain any excess oil.
Serve hot with a side of cauliflower rice and your favorite Paleo-friendly sauce for dipping.
Nutrition Facts
Calories |
4374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.2 g | 440% | |
| Saturated Fat | 195.5 g | 978% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 15.2 g | ||
| Protein | 251.1 g | 502% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 400 mg | 31% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4479 mg | 95% | |
*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.
