Instructions

1. On a plate, mix the coconut four and arrowroot starch well, flattening the mixture on the plate.
2. Salt and pepper both sides of the pork chops. I season the chops with pepper liberally.
3. Place each side of the pork chop into the flour mixture, coating well.
4. Heat up oil in a pan until ready to fry. Oil should sizzle if you dip one end of the pork chop in it.
5. Cook each side of the pork chop for a few minutes depending on the thickness of your pork chop.
6. Pork chop should stiffen and have no pink in the center when done.
7. Serve and enjoy!