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