Escape to the tropics with this incredibly luscious Sweet Coconut Pork! Imagine fall-off-the-bone tender pork chops swimming in a velvety, rich coconut cream sauce, perfectly balanced with a gentle kick of chili. Made effortlessly in the Instant Pot, this dish delivers complex, restaurant-quality flavor without the fuss. It’s a low-carb dream that will have everyone asking for the recipe. Get ready to transform your weeknight dinner routine!
Ingredients
• 4 bone-in pork chops (about 2 lbs / 900g)
• 1 large onion, finely chopped
• 1 chili pepper, finely chopped
• 1 cup / 240ml heavy cream
• ¼ cup / 60ml full-fat coconut milk
• 2 tbsp / 30g coconut cream
• 3 tbsp / 21g almond flour
• 2 tbsp / 28g butter
• 1 cup / 100g cauliflower, chopped into small florets
• 1 tsp / 6g salt
• ½ tsp white pepper, freshly ground
• 2 tsp stevia powder (or to taste)
• 1 tsp rum extract
Instructions
1. Directions
2. Marinate the Pork. In a medium bowl, whisk together the heavy cream, coconut milk, coconut cream, salt, pepper, stevia, and rum extract. Add the pork chops and coat them thoroughly. Transfer everything to a large Ziploc bag, seal, and refrigerate overnight for the best flavor.
3. Prepare the Instant Pot. Place the metal trivet inside the Instant Pot’s inner pot. Remove the pork from the refrigerator and place it, along with all the marinade, into a deep, oven-safe bowl that fits inside the pot.
4. Pressure Cook. Place the bowl on the trivet. Pour one cup of water into the bottom of the inner pot, around the outside of the bowl. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 20 minutes on high pressure.
5. Sauté the Vegetables. Once the timer finishes, perform a quick pressure release. Carefully open the lid and remove the bowl with the pork. Set the Instant Pot to ‘Sauté’ mode. Add the butter and let it melt, then add the chopped onion, chili pepper, and cauliflower. Stir and cook for 6-7 minutes until softened.
6. Finish the Sauce. Pour the cooked pork and all the sauce from the bowl directly into the inner pot with the vegetables. Whisk in the almond flour and continue to cook on ‘Sauté’ for another 3-4 minutes, stirring constantly as the sauce thickens and coats the pork.
7. Serve. Press the ‘Cancel’ button to turn off the heat. Serve immediately and enjoy!
Nutritional Information
• Per Serving: Calories 462 | Total Fats: 24.6g | Net Carbs: 7.9g | Protein: 49.4g | Fiber: 1.6g
Pro Tips
• for Success
• For a richer flavor, sear the pork chops on both sides using the ‘Sauté’ function before pressure cooking. Remove them, then proceed with the recipe, adding them back in for the pressure cooking step.
• Control the heat by de-seeding the chili pepper for a milder flavor, or use a spicier pepper like a serrano for a bigger kick.
• If your sauce isn’t as thick as you’d like, make a small slurry with 1 more tablespoon of almond flour and a little water, then stir it in while sautéing at the end.
• This dish pairs beautifully with cauliflower rice or steamed green beans to soak up every last drop of the delicious coconut sauce.
FAQ
Q: Is this sweet coconut pork recipe keto-friendly
A: Yes, this sweet coconut pork is designed to be low-carb and keto-friendly. With only 7.9g of net carbs per serving and using ingredients like stevia and almond flour, it’s a perfect fit for a ketogenic diet.
Q: Can I make this recipe without an Instant Pot
A: Absolutely. You can adapt this recipe for a slow cooker by cooking on low for 4-6 hours. For a stovetop version, simmer the marinated pork in a covered Dutch oven over low heat for 1-2 hours, or until tender, before adding the vegetables and thickening the sauce.
Q: How long do I need to marinate the pork chops
A: For the most tender and flavorful results, we recommend marinating the pork chops overnight. If you’re short on time, even a 4-hour marinade will infuse the pork with the delicious coconut and rum flavors.
Q: What can I serve with sweet coconut pork
A: This dish pairs beautifully with low-carb options that can soak up the rich coconut cream sauce. We highly recommend serving it over cauliflower rice, with a side of steamed green beans, or alongside zucchini noodles.
