Coconut Breaded Baked Pork Chops with Apple Chutney

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I was tickled to receive a package of fun treats from Bob’s Red Mill! If you aren’t familiar — they make their product like you would… whole grains, organic, GMO free and actually have a great gluten free line. Bob’s Red Mill is the “Cadillac of baking ingredients.

Being sent 4 different fun things to play with — I started with the Coconut Flour and paired it with pork chops…and wish I had Taste-O-Vision for you. O.M.Gee….totally delish and I’m glad the packages are so generous that we can make this dish several more times!

That being said — here is my creation: Coconut Breaded Baked Pork Chops, with Apple Chutney

Ingredients:

• (4) 4 oz boneless pork chops
• 1/2 cup Bob’s Red Mill Coconut Flour
• 1 cup fresh bread crumbs
• 1 tsp Rosemary
• 1 cup apple chutney (we used homemade)

Directions:

Combine the flour, breadcrumbs and Rosemary in a dish. Take 1/2 cup out and set it aside.

Take your pork chops and rise them in cold water, then dredge through the bread crumb mix. {The crumbs WILL stick and you eliminate the added fat from the egg you don’t use} 

 Place your pork chops in a single layer, in an oven safe dish.

Cover it. {this helps keep them nice and moist through baking} Bake at 350 for 50-60 minutes. 

While they are in the oven, take those extra bread crumbs and toast them in a skillet until they are lightly browned. You will be in HEAVEN with the coconut aroma!

{OK, go ahead and drool…}

We simply added dressing and cooked carrots to plate it…2 chops on the dressing {it was for the hubster, Miss Sarah and I each only had 1} and a little light gravy over the dressing. Apple chutney over the chops and simply sprinkle a little of that toasted bread crumb mix over that.

Um, yeah. This isn’t a gluten free dish — but who said you had to use gluten free items in a gluten free meal? This coconut flour packs a punch of flavor and that half cup really perked up the chops!

So… you want to get the skinny on Bob’s Red Mill? They are very easy to find:

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