Coconut Curry Pork Chops

Servings 4 servings


  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Sea salt and freshly ground black pepper to taste
  • 4 8-oz. bone-in pork chops
  • 1/2 cup canned unsweetened coconut milk
  • 1 tablespoon coconut oil


  • DO-AHEAD TIP: Marinate pork chops for at least 1 hour or up to 8 hours (see recipe).
  • In a small bowl, thoroughly combine seasonings (crushed red pepper flakes through black pepper); sprinkle over pork chops then gently massage mixture into the meat.
  • Place chops in a large zipper-topped plastic bag; add the coconut milk, seal the bag and gently massage the coconut milk into the meat. Refrigerate for at least 1 hour or up to 8 hours.
  • At time of cooking, melt the coconut oil in a large skillet over medium-high heat; add pork chops and cook for 4 to 5 minutes per side or until golden brown on the outside and cooked through.


SERVING SUGGESTION: Serve pork chops over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; salt and pepper to taste and fluff with a fork). Add a big spinach salad tossed with Leanne’s Basic Vinaigrette.
NUTRITION: Per Serving: 400 Calories; 30g Fat; 31g Protein; 2g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 112mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat. Points: 11
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