Spicy Oven "Fried" Pork Chops | Paleo & Keto
These juicy Whole30, Paleo and Keto pork chops are marinated in pickle juice and then coated with a deliciously spicy coconut flour breading. They're crispy on the outside and tender on the inside. They are the perfect 30 minute meal for busy weeknights!
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Servings: 4
Calories: 650kcal
Ingredients
- ½ cup pickle juice
- ½ cup coconut flour
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon chipotle chili powder
- ¼ teaspoon red pepper flakes
- 1 large egg
- 4 ¾ inch thick boneless pork chops
Instructions
- Brine pork chops in pickle juice in a large Ziploc bag for at least an hour (or overnight) in the fridge.
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Remove pork chops from bag with pickle juice. Discard pickle juice. Pat pork chops dry with a paper towel.
- Combine coconut flour, paprika, onion powder, oregano, salt, ground white pepper, garlic powder, cayenne pepper, chipotle chili powder and red pepper flakes in a large bowl.
- In a separate large bowl, beat the egg.
- Dredge each pork chop through the beaten egg and then through the breading mixture; coating evenly.
- Place the chops on the baking sheet in an even layer.
- Bake in preheated oven for 20 minutes or until the breading is lightly browned and the pork is cooked through.
- Chops are best served immediately.
Notes
The coconut flour can be substituted for your favorite gluten-free alternative flour.
Nutrition
Calories: 650kcal