These Coconut-Crusted Pork Chops with Pineapple Pan Sauce are a fun twist on a classic, bringing a taste of the tropics to your dinner table!
Seriously, don’t let the fancy-sounding name fool you. These Coconut-Crusted Pork Chops are surprisingly easy to whip up, even on a hectic weeknight. You’re basically just coating the chops and pan-searing them, while the quick pineapple sauce comes together in the same pan.
That means minimal dishes and maximum flavor in way less time than you’d think. Perfect for those busy days when you want something delicious and a little special, but don’t want to spend hours in the kitchen
Key Ingredients
Pork Chops: Obviously, gotta have ’em! They’re the hearty, savory base that makes this a meal. You can use any thickness, thin chops will obviously cook faster than thicker ones. Pictured above are 1 inch thick chops.
Finely Chopped Sweetened Coconut Flakes: These are what give the pork chops that awesome crunchy coating and a hint of sweet, tropical flavor.
Pineapple: This is key for the sauce – it brings that sweet and tangy zing that cuts through the richness of the pork.
Red Pepper Flakes: Just a pinch for a little kick! It balances out the sweetness and adds some depth.
My Tips & Tricks
Alright, let’s talk tips to make these Coconut-Crusted Pork Chops even better:
Prep your chops: Don’t skip letting your pork chops come to room temperature for a bit. It helps them cook more evenly, so you don’t end up with a dry outside and a raw inside. About 30 minutes on the counter should do the trick.
Get that coconut crust right: For the best crunch, make sure your shredded coconut is finely chopped. It’ll stick to the pork better and get nice and golden-brown in the pan. Press the coconut onto the chops so it adheres well. I use my food processor to chop sweetened coconut fakes even smaller!
Use a non stick skillet over medium heat… Don’t let it get too hot or the coconut will burn.
Don’t overcrowd the pan: Give your pork chops some space in the skillet. If you cram them in, they’ll steam instead of sear, and you won’t get that beautiful crust. You might need to cook them in batches.
For Thick Chops: After browning both sides, place in a baking dish or cast iron skillet, and bake at 400 degrees F till internal temperature reaches 145-155 degrees F.
Temperature is key: The best way to tell if your pork is done is with a meat thermometer. Aim for 145°F (63°C) for that perfect juicy, slightly pink center. And remember, it’ll keep cooking a bit after you take it off the heat (carryover cooking), so don’t overcook it!
Rest your pork: Let those chops rest for a few minutes after cooking. This lets the juices redistribute, making them extra tender and flavorful. Trust me, it’s worth the wait… Make your pineapple pan sauce while you’re eaiting!
Flavor variations: Feel free to play with the pan sauce! A squeeze of lime can add even more tropical flair. You could also add a little diced jalapeño to the sauce for extra flavor and texture.
Make-ahead hack: You can season the pork chops ahead of time and keep them in the fridge. You can also chop the pineapple.
Pork Chop Doneness Chart
It’s important to cook pork to a safe internal temperature to ensure it’s both delicious and safe to eat. Here’s a guide using a meat thermometer:
| Doneness | Internal Temperature | Description |
|---|---|---|
| Medium-Rare | 145°F (63°C) | Slightly pink in the center, very juicy. This is the USDA-recommended minimum safe temperature. |
| Medium | 150°F (66°C) | Slightly pink to light pink in the center, with good juiciness. |
| Medium-Well | 155°F (68°C) | Very little pink, mostly cooked through, still somewhat juicy. |
| Well-Done | 160°F (71°C) and above | Cooked through with no pink, less juicy (can be dry). Not recommended for best flavor and texture. |
The Perfect Doneness
- Use a Meat Thermometer: The best way to determine pork chop doneness is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the chop, avoiding any bone.
- Resting Time: After removing the pork chops from the heat, allow them to rest for 5-10 minutes before cutting or serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop. The internal temperature may rise slightly during resting.
- Carryover Cooking: The internal temperature of the pork will continue to rise a few degrees after it’s removed from the heat (this is called “carryover cooking”). Keep this in mind when checking for doneness.
- Thickness Matters: The cooking time will vary depending on the thickness of the pork chops. Thicker chops will take longer to cook than thinner ones.
- Bone-in vs. Boneless: Bone-in pork chops generally take a bit longer to cook than boneless and may be more flavorful.
Let me know what you think!
Leave a review on the recipe card or in the comment below!
Coconut Crusted Pork Chops with Pineapple Pan Sauce
Ingredients
For the Pork Chops:
- 4 boneless or bone-in pork chops about 1-inch thick
- 1 teaspoon kosher salt or ¾ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon red pepper flakes
- 1 cup sweetened shredded coconut flakes finely chopped
- 2 tablespoons avocado oil or coconut oil
For the Pineapple Pan Sauce:
- 1 tablespoon butter
- 1 cup fresh pineapple diced into ½-inch pieces (or 1 cup canned pineapple chunks, drained)
- 1 tablespoon brown sugar or maple syrup optional
- 1 tablespoon pineapple juice or dry white wine
- 1 teaspoon fresh ginger minced or grated (optional)
- 1 teaspoon lime juice
- Pinch of red pepper flakes optional
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- Bring Pork to Room Temperature: Remove the pork chops from the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly.
- Season the Pork Chops: In a small bowl, combine the salt, pepper, garlic powder, onion powder, and red pepper flakes. Rub this seasoning mixture evenly onto both sides of each pork chop.
- Prepare the Coconut Coating: Place the shredded coconut flakes on a cutting board and finely chop them. Transfer the chopped coconut to a shallow dish or plate.
- Dredge the Pork Chops: One at a time, press each seasoned pork chop firmly into the chopped coconut flakes, ensuring both sides are well coated.
- Preheat Oven to 400 degrees F. & Preheat a non stick skillet over medium heat.
- Pan-Sear the Pork Chops: Heat the cooking oil in a large skillet (preferably cast iron) over medium-high heat until it shimmers. Carefully place the coconut-crusted pork chops in the hot skillet, being careful not to overcrowd the pan. You may need to cook them in batches.
- Cook the Pork Chops: Place coconut oil in medium hot skillet. Sear the pork chops for 2-3 minutes per side over medium heat, until the coconut crust is golden brown. Place golden crusted chops into a 400 degree F oven and bake until the internal temperature of the pork reaches 145-155°F. Use a meat thermometer inserted into the thickest part of the chop to check for doneness.
- Rest the Pork Chops: Once cooked, remove the pork chops from the skillet and place them on a clean plate. Tent them loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful pork.
- Make the Pineapple Pan Sauce: While the pork is resting, add the butter to the same skillet over medium heat. Once melted, add the diced pineapple and cook for 2-3 minutes, stirring occasionally, until slightly softened and caramelized.
- Deglaze the Pan: Pour in the pineapple juice or white wine and scrape up any browned bits from the bottom of the skillet.
- Add Flavor: Stir in the minced ginger and the optional brown sugar or maple syrup and red pepper flakes. Simmer for another 2-3 minutes, or until the sauce has slightly thickened.
- Finish the Sauce: Stir in the lime juice. Taste the sauce and adjust sweetness or acidity as needed.
- Serve: Slice the rested pork chops (optional) and arrange them on plates. Spoon the warm pineapple pan sauce generously over the top. Garnish with fresh chopped cilantro or parsley.
Notes
- Doneness: Cook pork to 145°F (63°C). Use a meat thermometer!
- Coconut: Finely chop coconut for best crust. I use the food processor!
- Rest: Let pork rest 5-10 min before slicing.
- Pan Sauce: Adjust sweetness/tanginess to taste.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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