Nutmeg 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 looks like you tried way harder than you actually did. The coating comes together with almond flour and tapioca starch, delivering a genuinely crunchy crust without any breadcrumbs or grain-based fillers, which makes it a natural fit for paleo eating. Smoked paprika, garlic powder, and onion powder do the heavy lifting on flavor, so every bite of that seared crust is deeply savory and satisfying. The apple slaw is the perfect counterpoint — shredded cabbage, julienned Granny Smith apple, and carrot get tossed in a honey and apple cider vinegar dressing that's refreshing, a little sweet, and just acidic enough to cut through the richness of the pork. Warm spice blends can be a minefield when you're avoiding certain aromatics, but this recipe keeps things clean — every single ingredient is spelled out, and there's nothing hidden in a pre-mixed seasoning packet. Letting the slaw sit while you prep the chops is a small step that makes a big difference, giving the cabbage time to soften and the flavors time to come together. Serve it all straight from the skillet and you've got a complete, crave-worthy plate that doesn't ask you to compromise on taste or texture.
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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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