Sesame 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 way more impressive than the effort required. The coating uses almond flour and tapioca starch instead of breadcrumbs, which means you get a genuinely crunchy crust without any grain-based fillers or the hidden sesame that sneaks into so many store-bought coatings and spice blends. 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 Granny Smith apple slaw — dressed simply with apple cider vinegar, honey, and olive oil — does all the heavy lifting on the side dish front. The tartness of the apple cuts right through the richness of the pork, and the shredded cabbage and carrot add just enough texture to make every bite interesting. Everything on the plate is made from whole, recognizable ingredients, so there's no label-reading anxiety and no compromise on flavor. It's a complete, satisfying meal that comes together in one skillet and one bowl.
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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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