Whole30 Pork Tonkatsu
Whole30 Pork Tonkatsu is a healthier twist on the classic Japanese dish, packed with flavor and entirely gluten-free, grain-free, and dairy-free. Perfectly tender pork loin chops are coated in a crispy almond and coconut flour breading, seasoned with garlic and onion powders for a savory kick. Fried to golden perfection using coconut oil, this recipe delivers all the crunch and satisfaction without straying from the Whole30 guidelines. The homemade sauce combines tomato paste, coconut aminos, apple cider vinegar, and date paste, creating a sweet and tangy complement that ties the dish together. Ready in just 35 minutes, this recipe is an excellent option for a quick yet impressive dinner that’s both wholesome and indulgent. Serve it with fresh vegetables or a side salad for a complete, nutrient-packed meal!
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Recipe Information
Ingredients
- 4 pieces Pork loin chops
- 1 cup Almond flour
- 1 cup Coconut flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Coconut oil
- 2 tablespoons Tomato paste
- 3 tablespoons Coconut aminos
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Date paste
- 0.5 teaspoon Ground ginger
Instructions
Begin by preparing the sauce. In a small bowl, combine 2 tablespoons of tomato paste, 3 tablespoons of coconut aminos, 1 tablespoon of apple cider vinegar, 1 tablespoon of date paste, and 0.5 teaspoon of ground ginger. Mix well and set aside.
Take the pork loin chops and gently pound them with a meat mallet until they are about 1/4 inch thick. This will help them cook evenly.
In a shallow dish, combine 1 cup of almond flour, 1 cup of coconut flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper. Mix well.
Beat the 2 large eggs in a separate shallow bowl, creating an egg wash.
Dip each pork chop into the egg wash, then dredge it in the flour mixture, ensuring all sides are covered. Repeat for all pork chops.
Heat 4 tablespoons of coconut oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops, cooking them in batches if necessary. Fry each pork chop for about 4-5 minutes on each side, or until they are golden brown and cooked through.
Remove the pork chops from the skillet and let them rest on a plate lined with paper towels, allowing them to drain any excess oil.
Serve the pork tonkatsu immediately with the homemade sauce drizzled on top or served on the side. Enjoy your Whole30 meal!
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 9.6 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 803 mg | 17% | |
*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.
