Cashew 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 far more impressive than the effort it requires. The coating gets its satisfying crunch from almond flour and tapioca starch, which together create a crust that clings beautifully and fries up deep golden without a single grain of conventional breadcrumb in sight. For anyone navigating tree nut concerns, it's worth noting that almond flour is the only nut-based ingredient here, and there's no cashew or cashew-derived ingredient anywhere in the recipe. The slaw is the real sleeper hit — shredded cabbage, julienned Granny Smith apple, and carrot get tossed in a honey-apple cider vinegar dressing that softens and mellows as the pork chops cook, so everything is ready at the same time. Smoked paprika, garlic powder, and onion powder in the coating mean every bite of pork is deeply savory, while the slaw cuts right through the richness with its crisp, sweet-tart contrast. Avocado oil in the skillet gives you the high-heat performance you need for that clean, crackling crust without any fussing. This is a complete, satisfying plate that comes together with straightforward pantry ingredients and zero compromise on flavor.
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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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