Ready In:

40 min or so

Good For:


Spiced Coconut Crusted Pork Chops with
Fresh Greens & Buttered Jasmine Rice

  • 4 thick cut, boneless pork chops (thin cut chops are not recommended for this recipe)
  • 1 tsp garam masala
  • ½ tsp garlic granules
  • ½ tsp coriander
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 tsp natural sugar
  • 1/3 c shredded coconut
  • Drizzle of olive oil
  • 1 ½ c jasmine rice
  • Butter & soy sauce to finish the rice


  • 4 c salad greens
  • ½ onion, very thinly sliced
  • 1 c fresh berries (any kind will do!)


  • 1/3 c olive oil
  • ¼ cup berry vinegar (or apple cider vinegar)
  • 1 tsp honey
  • Lime juice from one lime wedge

Step by Step Instructions

Step 1

Put the rice on to cook as per package instructions.

Grease a baking sheet with a little coconut oil and set aside.

Step 2

Mix garam masala, garlic, coriander, salt, sugar, cinnamon, and shredded coconut in a medium sized bowl. Place pork chops on a plate and drizzle olive oil over each chop. Massage the oil into each chop, thoroughly coating, then press each chop into the spiced coconut mix ensuring that the coconut crust is evenly distributed top, bottom, and sides. Give the chop a little shake to remove excess, then set the chops onto the greased baking sheet.

Step 3

Adjust your oven rack to about 6 inches from the broiler and set the broiler to low. Place the pan into the oven for 5 to 6 minutes. Remove the pan and flip the chops and put them back under the broiler for another 5 to 6 minutes – until the crust is golden and the chops have reached an  internal temperature of 145° then remove the chops from oven, cover (a large pot lid works well for this) and let them rest for 3 to 4 minutes before serving.

While the chops are under the broiler prepare the salad dressing: Mix the olive oil, berry vinegar, honey, and lime juice in a small bowl and set aside.

Step 4

When the chops have rested and the rice is done, add butter and soy sauce to the rice and mix well. Place a cup of salad greens on each of 4 plates, scatter onions and berries over each salad, and drizzle salad dressing over top. Serve the rice and a pork chop alongside the salad, then sit down and enjoy the enchanting flavors of the exquisite dinner that you just created!

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