BHA & BHT Free Paleo Crispy Pork Chops with Apple Slaw
Crispy, golden pork chops paired with a bright, tangy apple slaw — this is the kind of weeknight dinner that feels way more impressive than the effort it takes. The coating is built from almond flour and tapioca starch, which crisps up beautifully in avocado oil and skips the processed breadcrumbs and packaged mixes that so often sneak in unwanted preservatives like BHA and BHT. Every single ingredient here is whole and straightforward, so you know exactly what's going into the pan and onto your plate. The slaw is a revelation on its own — shredded cabbage, julienned Granny Smith apple, and carrot tossed in a honey-apple cider vinegar dressing that softens and melds while the chops cook. Smoked paprika, garlic powder, and onion powder in the crust give the pork serious depth of flavor, and the bright acidity of the slaw cuts right through the richness. The technique is simple: a hot skillet, a little patience, and a proper rest before serving — that's all it takes to get a shatteringly crisp crust and juicy interior every time. It's a complete, satisfying meal that proves clean eating doesn't have to mean boring eating.
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Learn more →Ingredients
4 servings
For the apple slaw
- 2 cups green cabbage, thinly shredded
- 1 large granny smith apple, cored and julienned or coarsely grated
- 1 medium carrot, peeled and julienned or coarsely grated
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
For the pork chops
- 4 boneless pork chops (about 6 oz each, ¾-inch thick)
- 1 cup almond flour
- 3 tbsp tapioca starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
- 3 tbsp avocado oil
Instructions
- 1
Make the slaw dressing: in a large mixing bowl, whisk together the apple cider vinegar, honey, olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
- 2
Add the shredded cabbage, apple, and carrot to the bowl and toss well to coat. Set aside to marinate for at least 10 minutes while you prepare the pork chops — the cabbage will soften slightly and the flavors will meld.
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