Gelatin 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 required. The coating is built from almond flour and tapioca starch, which means it fries up beautifully crunchy without any grain-based breading or hidden additives that can sneak gelatin or other animal-derived binders into the mix. Smoked paprika, garlic powder, and onion powder give the crust serious depth, while avocado oil in a screaming-hot skillet locks in that satisfying crunch on both sides. The Granny Smith apple slaw is the real secret weapon here — tart apple, shredded cabbage, and carrot get tossed in a honey and apple cider vinegar dressing that softens just enough while you prep the chops, creating a refreshing contrast to all that savory richness. Every single ingredient is whole-food and straightforward, so there's no label-reading anxiety or wondering what's lurking in a store-bought coating mix. Let the chops rest for a few minutes before plating and you'll be rewarded with juicy, perfectly cooked pork that holds its crust all the way to the last bite.
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!