Paleo Pork Chops

These pork chops are juicy, delicious, tender and full of flavor. I’ve always preferred the bone-in variety, but when it comes to the best cut of pork for those chops, go with your gut. Choose the slab that fits you best and get cooking. Thyme and rosemary set the herbaceous stage of the dance. While natural salt, pepper and paprika flutter in to round out the flavor ballet. Almond flour, coconut oil and these savory seasonings create quite a production as they combine to form a flavorful Paleo crust around the meaty pork cut. Call in the troops, because it’s curtains for this recipe. It’ll be gone in a flash. Prepare for a standing ovation.

Paleo Pork Chops

Difficulty: Easy

Total Time to Make: 35 minutes

Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients

  • 4 pork chops (bone-in or boneless)
  • 1/2 cup almond flour
  • 2 tablespoons coconut oil
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • 1/4 teaspoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Celtic sea salt

Instructions

  1. Preheat oven to 350 degrees F. Lightly coat wire rack or slotted broiler pan with coconut oil. Place over sheet pan to catch drippings.
  2. Pat pork chops dry and sprinkle with a pinch of salt and pepper. Place on wire rack or broiler pan.
  3. Mix almond flour, coconut oil, remaining salt and pepper, paprika, rosemary and thyme in a small bowl to form paste.
  4. Press mixture onto the top of each pork chop with your fingers to form a 1/8 inch thick crust.
  5. Place pork chops in oven and bake about 20 – 25 minutes. Then turn oven up to BROIL and move pork chops about 6 inches away from the heating element.
  6. Broil for about 5 minutes, until topping is browned. Be careful not to burn topping, and rotate half way through if necessary for even broiling.
  7. Remove from oven and serve hot.

Crusted pork chops are such a delicious way to end the day, I wonder why I found this particular dish so daunting before my Paleo days. Maybe it’s because pork, unlike a steak, changes so little in color during cooking, an untrained eye couldn’t tell the difference between just right and well-overdone. And I’ve had plenty of dirt-dry pork chops in my life. There’s almost nothing like a perfectly cooked chop. But they came so few and far between, I think I developed an aversion to them. But not anymore. This recipe makes the perfect portion for the perfect chop. Dinner is on, so get ready for something wonderful.

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