Paleo "Fried" Pork Chops

Sometimes, the gluten monster, fried-food fan comes out and gets the better of us. It's not uncommon to crave fried, whatever, especially when you're focused on eating clean and feel deserving of a reward.

Chicken fingers, onion rings, french fries; let's face it, fat foods are delicious. They're also not great for you, but sometimes you just need to cave. For paleo eaters, the jump from carbs to none can be daunting and difficult, but it doesn't have to mean craving depravation. There's an alternative listed here to make all your "fried" dreams come true.

*This recipe is specifically for pork chops, but this breading alternative works for chicken and seafood as well. 

Paleo Breaded Pork Chops
(for two)


Two 1 Inch Thick Boneless Pork Loins Chops
If you are using bone-in pork chops, be sure to reduce cooking temperature to the meet the thickness

Almond Meal
1 Egg, Beaten
1 TBSP Whole Grain Dijon Mustard
3/4 TSP Garlic Powder
3/4 TSP Paprika Powder
Salt and Pepper
Fresh or Dried Thyme


OK. This is super easy...

Preheat the oven to 425 degrees.

Line a baking sheet with foil and coat with coconut oil- the spray works the best.

Beat the egg in a bowl. If you're preference is yolk free and egg white only, use two. Add all ingredients except the almond meal. Mix well and add chops. With a fork, perforate the pork on all sides, especially the oft fatty sides. Fully coat the meat, let it sit and "marinate" while you prepare the rest.

In a plate, cover the entire surface with the almond meal. Dip one chop at a time into the breading, dip back into the egg, then back again into the breading until entirely covered. Place on baking tray and finish off with the other chop.

When the oven is ready, toss the pork chops in and cook for ten minutes. Flip over and cook for another 10 or until they reach an internal heat 145° F (medium rare) and 160° F (medium). If you want a crispy fried-esq top, turn the oven to broil for the final 5 minutes of cooking. Once removed from the oven, let them rest on a room temperature surface for three minutes before plating and eating!

Pairs great with roasted veggies or sun-dried tomatoes and arugula!


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