Whole30 Crispy Fried Pork Chops
Savor the irresistible crunch and savory flavor of Whole30 Crispy Fried Pork Chops—a paleo-friendly twist on a classic comfort food! Perfectly seasoned bone-in pork chops are coated in a delectable blend of almond and coconut flours, spiced with paprika, garlic powder, and onion powder to create a gluten-free breading that crisps beautifully when fried. With a quick prep time of just 15 minutes and cooked to golden perfection using avocado oil, these pork chops deliver a satisfying crunch while remaining tender and juicy inside. Ideal for a hearty dinner or served alongside your favorite Whole30 sides, this recipe proves that nutritious eating can still be indulgent. Whether you’re on the Whole30 diet or simply seeking clean, gluten-free alternatives, these crispy fried pork chops are sure to become a mealtime favorite!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 large Eggs
- 1 cup Almond flour
- 0.5 cup Coconut flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Avocado oil
Instructions
Begin by placing each pork chop between two sheets of plastic wrap. Using a meat mallet, pound the pork chops to about 1/2 inch thickness for even cooking.
In a shallow bowl, beat the eggs until well combined.
In another shallow dish, mix together the almond flour, coconut flour, paprika, garlic powder, onion powder, salt, and black pepper.
Heat the avocado oil in a large skillet over medium-high heat until it's shimmering but not smoking.
Dip each pork chop first into the beaten eggs, allowing any excess to drip off, and then dredge in the flour mixture, pressing the mixture onto the pork chop to ensure it adheres well.
Place two to three pork chops in the skillet, depending on size, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side or until the coating is golden brown and the pork chops are cooked through to an internal temperature of 145°F.
Transfer the cooked pork chops to a plate lined with paper towels to drain off any excess oil.
Repeat the frying process with the remaining pork chops, adding more oil to the skillet if necessary.
Let the pork chops rest for a few minutes before serving to allow the juices to redistribute. Serve warm and enjoy!
Nutrition Facts
Calories |
3781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.9 g | 368% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 9.2 g | ||
| Protein | 237.8 g | 476% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 387 mg | 30% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3157 mg | 67% | |
*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.
