Mushroom 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-food ingredients. The coating uses almond flour and tapioca starch instead of breadcrumbs, delivering a genuinely crunchy crust that holds up beautifully in the pan without a single grain or filler in sight. 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. While the chops rest, the slaw — shredded cabbage, julienned Granny Smith apple, and carrot tossed in a honey-apple cider vinegar dressing — continues to soften and meld into something refreshingly crisp and a little sweet. The contrast between the warm, savory pork and the cool, tangy slaw is exactly what makes this dish feel complete rather than like a compromise. Everything on the plate is naturally free from fungi and fungi-derived ingredients, so there's no need to scrutinize labels or swap anything out. It's a weeknight dinner that genuinely delivers on both flavor and peace of mind.
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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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