Wheat 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 it takes. The coating skips traditional breadcrumbs entirely, relying 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 work together in the dredge to give every bite serious depth of flavor. The Granny Smith apple slaw is the perfect counterpoint — tart and crisp, softened just enough by a quick apple cider vinegar and honey dressing that comes together in minutes. Letting the slaw sit while the chops cook is a small step that makes a big difference, allowing the cabbage to relax and the flavors to meld into something that tastes like it took real effort. Cooking the chops in avocado oil over medium-high heat and leaving them undisturbed is the key to that deep, even golden crust — patience pays off here. It's a complete, satisfying plate that anyone avoiding wheat can feel genuinely excited about, with zero compromise on texture or taste.
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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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