Less than 1 hr
Five Spice Coconut Crusted Pork Chops
- 4 thick-cut boneless pork chops
- 1/2 cup shredded coconut
- ½ c corn starch
- ½ tsp salt
- 20 cracks black pepper
- 1 tsp garlic granules
- 2 tsp Five Spice Powder
- 6 large carrots, cut into sticks
- Sprinkle of Salt and Pepper
- Drizzle of Olive Oil (x3)
- 4 c fresh salad greens
- ½ c cherry tomatoes, halved
- Drizzle Apple Cider Vinegar
Step by Step Instructions
Set oven to 375° and line a large baking sheet with parchment paper.
Scrub carrots, pat dry, cut into sticks, and place them in a large bowl. Add a drizzle of olive oil to the bowl along with a sprinkle of salt and pepper. Toss until evenly coated in olive oil and seasoning, then spread over the baking sheet and pop them into the oven for 25 minutes.
Place coconut, cornstarch, salt, pepper, garlic granules, and Five Spice Powder into a shallow dish and mix well.
Drop the pork chops into another bowl, drizzle with olive oil and use your hands to massage the oil into the chops, then press it (both sides) of each chop into the coconut mixture, giving it a little shake once coated to remove any excess, and set aside on a plate.
Remove carrots from the oven once they have roasted for 25 min. Push the them to the sides of the pan to make room for the pork chops, and place the pork chops in the center of the pan. Return the pan to the oven for another 20 minutes, or until the pork chops are cooked through and the crust is golden brown.
When the carrots and pork chops are done, remove from oven and serve over 4 plates. Add greens to each plate, top with tomatoes and drizzle with a little olive oil and apple cider vinegar. Dinner is ready, my friend! Serve and enjoy!!