You know those flavors that just stick with you from your childhood? There are certain dishes that just hit me as the ultimate in flavor and comfort food. My mom’s broiled pork chops are one of them, and it’s the sage in the dredge that just gets me. I haven’t attempted this recipe in a LONG time because it calls for cornmeal and flour. Well, I put my big girl pants on and figured out how to make this breaded pork chop AIP and Paleo friendly. These revamped pan-fried sage pork chops turned out fantastic!
Disclosure: Some of the links below are affiliate links which just means if you purchase from the links provided, I may get a small commission at no additional cost to you! At Flawed yet Functional, I only reference products that have real value that I actually use.
The original recipe called for a dredge mixture of spices, cornmeal, and flour. I couldn’t think of an ingredient that would create the texture of cornmeal, but using coconut flour in place of wheat flour worked just fine.
The coconut flour-based dredge is more fragile than a wheat flour one. Be very gentle when turning the pork chop in the pan and when removing it from the pan. That delicious crispy coating will want to fall off easily!
Fry the pork chops in a hot pan with melted coconut oil. The meat does not need to be submerged in oil. This is not deep frying but rather pan-frying. I put about 1/2 cup of coconut oil in the pan, and it worked just fine.
I like to think that neglect is the key to a perfectly crusted meat or vegetable. Ha! That’s only half-right, but you do need to avoid poking, checking, turning, or any movement of the pork chops in the pan. Only turn the pork chops once so that beautiful crust has time to form.
Make sure to check the final cooking temperature before serving meat, especially pork. Use an instant-read thermometer (this one rocks, and I’ve had it for over 8 years!) to check the internal temp quickly and safely. Pork should be 145° or higher when removed from the pan, followed by a 3-minute rest (source). This rest period will allow the internal temperature to rise by about 5 more degrees. Personally, I like to pull my chops at 150° so that they are tender and juicy but not pink.
Make a Complete Meal
To complete this meal, add a starchy and low-starch vegetable. I chose roasted broccoli and sweet potatoes (my go-to). Below are some other delicious, easy vegetable sides to put alongside pan-fried sage pork chops.
If you’re in a rush on a weeknight, don’t forget the healthy, convenient items like pre-made bags of salad or frozen vegetables. Salad mixes are picked in the field at the height of ripeness, and frozen vegetables are allowed to ripen fully, naturally instead of on a truck on a cross-country trek to your local grocery store. When in a pinch, reach for these to get more veggies on your plate!
A fast, healthy dinner does not have to sacrifice flavor! Take some time to learn how to make pan-fried sage pork chops so you can quickly put a fresh meal on the table any night of the week!
What is your favorite recipe from your childhood? Do you have certain flavors that you just love to this day?
Pan-Fried Sage Pork Chops
AIP, Paleo comfort food at its best! Quick to cook and delicious, the whole family will enjoy this entrée!
- 4 center cut pork chops
- 1/2 cup coconut milk full fat
- 1/4 cup coconut flour
- 1 tsp sea salt
- 1 tsp sage
- 1/2 tsp onion powder
- 1/2 tsp fresh ground black pepper
- 1/2 cup coconut oil for frying, maybe more
Pour the coconut milk in a shallow bowl. Be sure to shake/stir it first to incorporate the fat back in.
In another shallow bowl, mix the coconut flour, sea salt, sage, onion powder, and black pepper to make the dredge.
Heat the coconut oil in a cast iron or heavy bottomed pan over medium-high heat.
Dip the pork chop in the coconut milk, on both sides. Then dip in dredge, covering all sides. Place in hot pan. Repeat for the rest of the pork chops.
Cook over medium-high heat for 5 minutes then flip over when the bottom is browned nicely. Cook for another 5 minutes or until an instant-read thermometer reads an internal temperature of 165°. Do not flip multiple times so that the crust has time to form on the pork chop.
This recipe has 3g of carbohydrates per serving.