I'm really excited about this recipe. I started with a plan to make honey mustard pork chops but then went in a completely different direction based on the ingredients I had on hand. The breading is crispy and delicious and the salsa makes for a light fresh taste. Plus I was thrilled to find dragon fruit at Walmart of all places and get to create a new recipe with it. My family and I are crazy about this recipe and think you will be too!
Here's How to Make This:
1. Preheat the oven to 375 degrees.
2. Next, grease a large glass baking dish and set aside.
3. Trim fat from pork chops if desired then season on both sides with salt and pepper. Also, you'll want to have a plate or platter ready for the pork as you finish dipping each piece.
4. To prepare the egg mixture, in a medium-sized bowl, mix eggs, and coconut milk.
5. Dip each pork chop in the egg mixture, let excess egg drip off, then dip the pork in the dry breading mixture. Cover it fully with the dry mixture, lift the pork up and let excess mixture fall off, then place it on a plate or platter. Repeat with the other pieces.
7. Heat olive oil in a large pan over medium-high heat. Add pork chops to pan and brown on each side, about 2-3 minutes per side.
8. Once browned, transfer to baking dish and bake on the center rack of the oven at 375 degrees for 30-35 minutes or until internal temperature reaches at least 155 degrees F.
*A note on cooking temperatures- cooking temp will likely vary from pork chop to pork chop depending on thickness. When I did this, my temps ranged from 155 degrees for the thickest one to 175 degrees for the thinnest one. Up to 175 degrees does not seem to be an issue- all of them were juicy and delicious. I just removed the chops from the oven together when they all were at 155 degrees F or higher. If you'd like to keep them all consistent temps, you may need to check them periodically and remove the thinner ones a little earlier than the rest.
9. Next you'll want to work on the salsa. While pork cooks, peel and chop fruits and vegetables- kiwi, dragon fruit, and avocado should be cut in bite-sized pieces, cabbage finely shredded, onions and jalapenos finely diced.
10. Combine all salsa ingredients in a medium-sized bowl. Add salt and pepper to taste.
11 When pork is done cooking, remove from oven and allow to rest for 5-10 minutes.
12. Plate pork and serve with salsa on top.
I hope you enjoyed this recipe! If you tried it, please leave a comment below and let me know what you thought!
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Breaded Pork Chops with Kiwi Dragon Fruit Salsa (Paleo, Whole 30, Gluten-Free)
Egg Mixture for Breading
- 1/4 cup full fat coconut milk
- 2 eggs
Dry Breading Mixture
Kiwi Dragon Fruit Salsa
- 1.5 cups purple cabbage 100 g
- 1 dragon fruit peeled and diced into small pieces
- 1 avocado
- 1 kiwi peeled and diced into small pieces
- 1/4 cup red onion finely chopped, 40 g
- 1 jalapeno finely chopped
- 1 juice of one lime
- salt and pepper to taste
- Preheat oven to 375 degrees F.
- Grease a large glass baking dish.
- Trim fat from pork chops if desired then season on both sides with salt and pepper.
- In a medium sized bowl, mix eggs and coconut milk.
- In a second medium bowl or on a plate, combine dry breading ingredients.
- Dip each pork chop in the egg mixture, let excess egg drip off, then dip the chop in the dry breading mixture. Cover it fully with the dry mixture, lift the chop up and let excess mixture fall off, then place it on a plate or platter. Repeat with the other chops.
- Heat olive oil in a large pan over medium-high heat. Add pork chops to pan and brown on each side, about 3-4 minutes per side.
- Once browned, transfer to baking dish to center rack of the oven and bake for about 30 minutes at 375 degrees. Internal temperature should be at least 155 degrees F.
- While pork cooks, peel and chop fruits and vegetables as described above.
- Combine all ingredients in a medium sized bowl.
- Add salt and pepper to taste
- When pork is done cooking, remove from oven and allow to rest for 5-10 minutes.
- Plate pork and serve with salsa on top.