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 takes. The coating comes together with almond flour and tapioca starch, delivering a genuinely crunchy crust without a single grain of conventional breading or any coconut-derived ingredients, which can sneak into paleo recipes more often than you'd expect. Smoked paprika, garlic powder, and onion powder give the crust real depth, while avocado oil in a screaming-hot skillet locks in that satisfying crunch on both sides. The slaw is where this dish really sings — shredded cabbage, julienned Granny Smith apple, and carrot get tossed in a honey and apple cider vinegar dressing that's punchy, a little sweet, and completely refreshing against the rich pork. Letting it sit while the chops cook is a small step that makes a big difference, softening the cabbage just enough and letting the flavors come together. Everything on the plate is clean, whole-food, and completely free of anything that would raise a flag for those avoiding coconut in all its forms — oils, flours, and aminos included. It's the kind of meal that earns a permanent spot in the rotation.
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 →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
