I created this recipe one night when I was craving Chinese sweet and sour pork. I knew that the days of ordering out sweet and sour pork at my local Chinese joint were over. We love Chinese food so not having many gluten free Chinese take out options has been difficult.
I wanted sweet and sour pork, but I didn’t feel like cutting up little pieces of pork and I had pork chops in the fridge. I thought I would just make a sweet and sour pork chop! It was a total hit with my family and the Husband kept requesting it.
This post contains affiliate links. Any purchases made through these thinks contribute a small portion to the operation of this website. Thank you for your support.
They are super simple to throw together and cook pretty fast. That is why it is one of my simple go-to’s. When we lived in California we had a local Chinese place that would make some of the dishes gluten free for us but here in Washington we have had zero luck with Chinese food.
This is an easy spin on Chinese and I like to serve this with my vegetable fried rice.
Click Here For Printable Version
At least 5 boneless pork chops
2-3 eggs beaten
1 cup of Tapioca Flour/Starch (they are the same thing)
2 Tbsp. coconut oil (You will need 1 ½ Tbsp. per 5 pork chops)
Dip your chops in tapioca starch, egg and then tapioca starch. Fry in a hot skillet coated in the coconut oil. Fry on each side until they are golden brown. While they are cooking you can make your sauce or you can use a store bought sauce. The sauce is super easy to make. I coated the pork chops with the sauce once they were almost done cooking. Serve them with sauce drizzled over the top. Enjoy!
Sweet and Sour Sauce:
¾ cup Coconut Sugar
4 tbsp. ketchup
1/3 cup white vinegar
1 tbsp. soy sauce
1 tsp. garlic salt
Whisk it all together