Chestnut 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 looks and tastes like you put in way more effort than you actually did. The coating uses almond flour and tapioca starch instead of traditional breadcrumbs, which gives you a genuinely crunchy crust that holds up beautifully in the pan without any grain-based fillers or tree nut flours that could cause concern. Smoked paprika, garlic powder, and onion powder work together in the breading to build serious depth of flavor before the chop even hits the skillet. Meanwhile, the slaw comes together with shredded cabbage, julienned Granny Smith apple, and carrot tossed in a honey-apple cider vinegar dressing that's refreshingly sharp and just a little sweet. Letting it sit while the pork cooks is the move — the cabbage softens just enough and the flavors meld into something that feels intentional and restaurant-worthy. Avocado oil in a hot skillet gets you that deep, even sear without any fuss, and a quick rest after cooking keeps the chops juicy all the way through. It's a complete, satisfying plate that comes together with clean, straightforward ingredients and zero compromise on texture or taste.
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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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