Coconut-Crusted Pork Chops with Warm Pineapple Salsa

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  • Level: Intermediate
  • Total: 55 min
  • Active: 50 min
  • Yield: 2 servings
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Warm Pineapple Salsa:

1 tablespoon canola oil

1/2 ripe pineapple, skin removed, diced 

1 Fresno chile, finely chopped

1/2 red onion, diced 

1 tablespoon guava jelly 

1 tablespoon soy sauce 

1 teaspoon minced fresh ginger

1 clove garlic, minced 

Sriracha, for drizzling, optional

2 tablespoons finely chopped cilantro

2 scallions, thinly sliced 

Pork Chops:

2 boneless pork loin chops, pounded 1/2-inch thick

2 cups all-purpose flour 

4 eggs, whisked together 

1 tablespoon soy sauce 

1 1/2 cups panko breadcrumbs 

1/2 cup unsweetened coconut flakes 

1 teaspoon five-spice powder

1 teaspoon garlic powder

Salt and pepper 

Canola oil, for frying 

1/2 cup candied macadamia nuts, chopped, for garnish 


  1. For the salsa: Heat the oil in a medium saute pan over medium heat. Saute the pineapple, Fresno chile and red onion until tender and the juices have been released, 5 to 7 minutes. Add the guava jelly, soy sauce, ginger and garlic; stir together and cook for 1 minute. Add a drizzle of sriracha if desired. Stir in the cilantro and scallions.
  2. For the pork chops: Set up a dredging station with three separate bowls: one with the flour, another with the beaten eggs and soy sauce, and the last with the breadcrumbs, coconut flakes, five-spice powder, garlic powder and some salt and pepper.
  3. Dip the pork chops in the flour, then the egg and then in the breadcrumb mixture.
  4. Heat 1 inch of oil in a large saute pan over medium-high heat. Shallow fry the dredged pork chops until golden brown, then flip and cook to an internal temperature of 145 degrees F. Remove the pork chops from the pan and set aside to rest for 5 minutes.
  5. Serve the pork chops with salsa on top and macadamia nuts as garnish.
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