If you’re a fan of southern fried chicken, you’re going to love this recipe by Stephanie Jean. It’s a play on the southern classic with all the same flavours, but without all the unhealthy ingredients. Gluten-free and dairy-free, paired with some mashed cauliflower or potatoes, it makes for a quick and tasty meal you’ll be sure to bookmark.


Southern Fried Pork Chops

Serves 4




1 lb. / 450 g pork chops, sliced or pounded to 1/4” (6 mm) thickness

2 eggs

1 cup almond meal

2 tbsp. tapioca flour

2 tbsp. oil

2 tsp. onion powder

1 tsp. paprika

Salt and pepper


This dish is one of many in Stephanie’s Dream Paleo Week.




  1. Liberally season pork chops, both sides, with salt and pepper.
  2. Beat eggs in a shallow bowl and set aside. Combine almond meal, tapioca flour, onion powder, and paprika in a second shallow bowl.
  3. Dip pork chops, one at a time, in beaten eggs and then dredge in almond meal mixture and set aside.
  4. Heat 1 tablespoon oil in skillet on medium-high heat. Add half the pork chops to skillet and cook for 2-3 minutes on each side, until coating has browned and internal temperature reaches 145° – 155°F /65 C. Remove any burnt oil or coating from pan and repeat with remaining oil and pork chops.
  5. Let pork chops rest minutes before serving. Pairs well with green beans and mashed potatoes/cauliflower mash. 


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