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pan-fried sage pork chops

Pan-Fried Sage Pork Chops

AIP, Paleo comfort food at its best! Quick to cook and delicious, the whole family will enjoy this entrée!

Course Dinner
Cuisine AIP, Low-Carb, Paleo
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 185 kcal
Author Emily Stauch


  • 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


  1. Pour the coconut milk in a shallow bowl. Be sure to shake/stir it first to incorporate the fat back in.

  2. In another shallow bowl, mix the coconut flour, sea salt, sage, onion powder, and black pepper to make the dredge.

  3. Heat the coconut oil in a cast iron or heavy bottomed pan over medium-high heat.

  4. 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.

  5. 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.

Recipe Notes

This recipe has 3g of carbohydrates per serving.