Pecan 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 comes together with almond flour, tapioca starch, and a bold blend of smoked paprika, garlic, and onion powder, delivering a satisfying crunch without a single grain of wheat or any tree nut beyond almond. For anyone navigating nut-free dining, almond flour is a straightforward swap that keeps the crust light and crisp while staying well clear of pecans or any other problematic additions. 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 cuts right through the richness of the pan-fried chops. Letting it sit while the pork cooks is a small step that makes a big difference, softening the cabbage just enough and letting all those bright flavors meld together. Searing in avocado oil over medium-high heat gives you that deep, golden crust that releases cleanly from the pan — the kind of result that makes you feel like you actually know what you're doing in the kitchen. It's a complete, balanced plate that's as good for a casual family dinner as it is for impressing guests.
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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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