• 2 pork chops
• 2 tbsps butter
• 1/2 cup coconut oil
• 1 heaped tsp fresh parsley leaves, finely chopped
• 1 tbsp coconut flour
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1 tsp ground black pepper

Preparation

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.