Paleo Crispy Fried Pork Chops
Elevate your mealtime with these Paleo Crispy Fried Pork Chops—a nutritious and flavorful twist on a comfort food classic! Coated in a savory blend of almond flour, tapioca starch, and aromatic spices like smoked paprika and garlic powder, these pork chops deliver a satisfying crunch while staying completely grain-free and gluten-free. The combination of creamy coconut milk and eggs creates the perfect binding layer for a golden, crispy crust, while frying in nutrient-rich coconut oil adds a subtle tropical flair. With just 15 minutes of prep time, these juicy, bone-in pork chops are cooked to perfection in no time, making them ideal for weeknight dinners or special occasions. Serve them hot with a squeeze of fresh lemon to brighten the flavors, and watch as this paleo-friendly main dish becomes an instant family favorite!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 cup almond flour
- 1 cup tapioca starch
- 2 pieces large eggs
- 0.25 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
- 4 pieces lemon wedges (for serving)
Instructions
Place the pork chops on a cutting board. If they are thick, use a meat mallet to pound them to about 1/2 inch thickness for even cooking.
In a shallow bowl, stir together the almond flour, tapioca starch, garlic powder, smoked paprika, onion powder, sea salt, and black pepper.
In another shallow bowl, whisk together the eggs and coconut milk until well combined.
Heat the coconut oil in a large skillet over medium-high heat. Test the oil's readiness by dropping a small piece of the almond flour mixture into the oil. It should sizzle immediately.
Dip each pork chop first into the egg mixture, allowing any excess to drip off, then dredge in the almond flour mixture, pressing lightly to ensure it adheres well.
Carefully place the coated pork chops into the hot oil. Fry each side for about 5-7 minutes or until the crust is golden brown and the pork chops are cooked through.
Use a meat thermometer to ensure the internal temperature of the pork chops reaches 145°F (63°C).
Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve the crispy fried pork chops immediately with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
4501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.7 g | 361% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 2957 mg | 129% | |
| Total Carbohydrate | 262.6 g | 95% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 19.3 g | ||
| Protein | 226.8 g | 454% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 459 mg | 35% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3014 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
