Legume 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 relies on almond flour and tapioca starch instead of any grain or legume-based breading, so you get that satisfying crunch without a single ingredient that falls outside a legume-free approach. Smoked paprika, garlic powder, and onion powder pack serious flavor into every bite of that crust, while avocado oil in a screaming-hot skillet locks in a deep golden sear. The slaw is the real secret weapon — shredded cabbage, julienned Granny Smith apple, and carrot tossed in a honey and apple cider vinegar dressing that softens just enough while the pork rests. That sweet-tart freshness cuts right through the richness of the chop, making every forkful feel balanced and alive. Letting the slaw marinate while you prep the pork is a small step that makes a big difference, so don't skip it. This is the kind of plate that converts skeptics and earns a permanent spot in the dinner rotation.
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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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