Dairy Free Paleo Crispy Pork Chops with Apple Slaw
Crispy, golden pork chops paired with a bright, tangy apple slaw — this is the kind of meal that feels indulgent but is built entirely from clean, whole ingredients. The coating uses almond flour and tapioca starch instead of breadcrumbs, which means you get that satisfying crunch without any dairy or gluten sneaking in through a traditional breading. Avocado oil in a hot skillet does the heavy lifting, creating a deep golden crust that locks in the juices and holds up beautifully against the slaw. Speaking of the slaw — shredded cabbage, julienned Granny Smith apple, and carrot get tossed in a honey-apple cider vinegar dressing that's zippy, lightly sweet, and completely dairy-free by nature. The contrast between the warm, savory chop and the cool, crisp slaw is genuinely hard to beat. This is the kind of weeknight dinner that looks impressive on the plate but comes together with straightforward technique and a single skillet.
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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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