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 any breadcrumbs or grain-based fillers, which also makes it a natural fit for a paleo approach. Smoked paprika, garlic powder, and onion powder give the crust serious depth, while avocado oil in a hot skillet locks in that satisfying crunch on both sides. The slaw is where the dish really sings — shredded cabbage, julienned Granny Smith apple, and carrot get tossed in a honey and apple cider vinegar dressing that's sweet, sharp, and refreshing all at once. Letting it sit while the pork cooks is the small step that makes a big difference, softening the cabbage just enough and letting all those flavors come together. There are no tree nut concerns hiding in this recipe either — the almond flour is the only nut-derived ingredient, and everything else is straightforward whole-food pantry staples, so you can cook with confidence. Serve it straight from the skillet and expect clean plates.
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)
