Cinnamon 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 far more impressive than the effort involved. The coating uses almond flour and tapioca starch to deliver a genuinely crunchy crust without any grain-based breading, making it a natural fit for paleo eaters who still want that satisfying crackle. Smoked paprika, garlic powder, and onion powder do all the heavy seasoning work, so every bite of pork is deeply savory and well-spiced — no warm baking spices needed anywhere in the recipe. The slaw is where this dish really shines as a complete plate. Shredded green cabbage, julienned Granny Smith apple, and carrot get tossed in a simple apple cider vinegar and honey dressing that's sharp, lightly sweet, and refreshing against the rich, pan-fried chops. Letting it sit for at least ten minutes while the pork cooks is a small step that makes a big difference — the cabbage softens just enough and the flavors come together beautifully. It's a genuinely balanced meal that happens to be free of any cinnamon or warming spice blends, so you can enjoy the apple-forward freshness without any of the usual spiced-apple flavor associations sneaking in.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!