Spread the coconut flour on a plate and dredge both sides of each pork cutlet into the flour.
Blanch the onion, asparagus, bok choy, and carrots by placing them in boiling water for a minute, transfer them to cold water for a minute, and then patting them dry.
Place the coated pork chops on a flat surface, and put 1 piece of onion, asparagus, bok choy, and carrot in the middle. Roll them inside the pr chop, sealing the meat close with a toothpick. Do this for all 4 pieces of meat.
Heat the coconut oil in a large skillet on medium until it melts. Add in the pork chop rolls and and cook on medium heat, turning often, for about 10 minutes, until all sides of the meat are cooked through.
Mix together the tamari and maple syrup in a bowl, lower the skillet heat, and pour in the mixture. Cook the pork rolls for 2-3 more minutes, making sure it gets well coated with the sauce. Serve immediately.