There’s not a lot of pork on this site, mainly because I can’t find a reliable (organic) source.
This makes me sad.
Sad because pork is the perfect vehicle for many interesting sauces – whether fruit based or herby.
The other night I kept it simple with a dollop of parsley butter.
It keeps the meat juicy, gets uber-healthy parsley into the mix and, also, who doesn’t like butter?!
One word of warning though: be very careful. When pan-frying the pork the oil gets extremely hot.
It started spitting at me and I ended up doing the frying dance. Y’know…where you jump around to avoid getting hit and end up looking like you’re having some sort of seizure?!
It can’t be just me who does that.
Pan-fried Pork Chops with Parsley Butter (serves two)
- 2 pork chops
- 1 heaped tbsp fresh parsley, finely chopped
- 2 tbsps butter, softened
- 1/2 cup coconut oil
- 1 clove garlic, minced
- 1 tbsp coconut flour
- 1/2 tsp sea salt
- 1 tsp ground black pepper
- Pour the coconut oil into a large frying pan, add 1 tbsp of butter and heat until the butter froths (using both oil and butter will help to prevent sticking)
- Mix the coconut flour, salt and pepper and dredge the chops in the flour mixture. Shake off the excess then add to the warm pan.
- Cook for 3-5 mins on each side, depending on the thickness of the chops. While they are cooking stir the parsley and garlic into the remaining tbsp of butter.
- In the last minute of cooking spoon the parsley butter on top of the chops. Careful as this is when it will spit.
- Remove from pan and serve.