Mexican delicacy that resembles custard but is so light you can’t eat just one. For more than 130 years, my family has used this recipe. It can be quickly prepared and stored in the refrigerator for tomorrow’s dinner gathering even though the majority of these components are probably already in your cupboard.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
Ingredients
- ½ cup coconut flour
- ¼ cup cornstarch
- 1 tablespoon granulated garlic
- 1 tablespoon ground paprika
- 1 tablespoon flaxseed meal
- 1 tablespoon dried parsley
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons white sugar
- 1 ½ teaspoons onion powder
- salt and ground black pepper to taste
- 2 ½ pounds bone-in center-cut pork chops
- 2 tablespoons coconut oil, or as needed
Instructions
- Mix coconut flour, cornstarch, granulated garlic, paprika, flaxseed meal, parsley, baking powder, sugar, onion powder, salt, and pepper together in a shallow bowl.
- Dredge pork chops in coconut flour mixture until coated on both sides.
- Heat coconut oil in a large skillet over medium-high heat until melted. Cook pork chops, covered, until browned, about 5 minutes. Flip and continue cooking until browned on the second side, about 3 minutes more.
- If using an electric skillet, heat to 375 degrees F (190 degrees C).
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 9 g |
| Sodium | 207 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for our dinner tonight, and was pleasantly surprised how good it tasted. Hubby agreed!
Loved this recipe. Agree with other reviewer that this coating could cover 8 or maybe more chops. I followed everything except fix seed meal (only because I didn’t have any). Would definitely like to try it that way.
This was tasty, and DH approved, so it was a success! Better start these chops off at medium-low, because once the skillet gets hot, the coating will burn. I made the recipe as directed, except I left out the sugar so it would be Whole30 compliant, and I used avocado oil for its neutral flavor. The coating was more than enough for 8 large chops. Cooking time is dependent on the thickness of the chops. Overall, good flavor, and I would like to try it on chicken, but it’s not quite like the famous restaurant chain. Satisfyingly brown, much better than a “naked” chop! Thanks for the idea!