Crispy, golden pork chops paired with a bright, tangy apple slaw — this is the kind of weeknight dinner that feels way more impressive than the effort required. The coating skips any grain-based flour entirely, relying instead on almond flour and tapioca starch to build a genuinely crunchy crust that holds up beautifully in the pan. Smoked paprika, garlic powder, and onion powder give the breading real depth, so every bite delivers savory, smoky flavor without needing anything from the bread aisle. Meanwhile, the slaw comes together while the chops rest — shredded cabbage, julienned Granny Smith apple, and carrot tossed in a honey-apple cider vinegar dressing that's refreshing and just a little sweet. The contrast between the hot, crispy pork and the cool, lightly pickled slaw is genuinely addictive. Avocado oil in a screaming-hot skillet is the key to that deep golden crust, so don't rush the sear — four undisturbed minutes per side is what gets you there. It's a complete, satisfying plate that happens to be completely free of any rye or grain-based ingredients without sacrificing a single thing.
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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.
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