Emulsifier 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 takes. The coating is built from almond flour and tapioca starch, which means there are no mystery additives or emulsifier-laden breadcrumbs anywhere near your pan. That combination delivers a genuinely crunchy crust that holds up beautifully, seared in avocado oil until deep golden brown on both sides. The slaw is just as clean and purposeful — shredded cabbage, Granny Smith apple, and carrot tossed in a simple dressing of apple cider vinegar, honey, and extra-virgin olive oil, with nothing processed in sight. While the chops rest, the slaw softens just enough to become silky and bright, cutting right through the richness of the pork. It's a complete, satisfying plate that proves eating without emulsifiers doesn't mean sacrificing texture or flavor — it just means being a little more intentional about what goes into your food.
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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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