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.
Salsa
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
Assembly
When pork is done cooking, remove from oven and allow to rest for 5-10 minutes.
Plate pork and serve with salsa on top.
Notes
*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.