Combine the coconut flour, Parmesan, parsley, seasoning blend, and black pepper in a gallon-sized freezer bag. Shake to combine well, then set aside. Melt the butter in a microwave-safe bowl or over the stove in a small pan.
Brush each pork chop on both sides with the melted butter, then place them one at a time into the bag. Shake to coat well, then place on a rimmed baking dish. Continue with the remaining pork chops until they have all been coated. If you have any bare spots (and any breading left), you can brush a little extra butter on those spots and sprinkle the breading onto them.
Bake in the oven for about 20 to 25 minutes, until the juices run clear or an instant-read thermometer poked into the center reads about 145 degrees.
Remove and let set for a few extra minutes on the counter while you wrap up your side dishes.