Spicy Breaded Pork Chops

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Spicy Breaded Pork Chops

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 420

carbohydrate 9g

protein 14g

fat 33g


  • 2 teaspoon(s) cayenne pepper
  • 3 tablespoon(s) coconut oil or tallow or lard, divided
  • 11/2 cup(s) almond flour
  • 4 piece(s) pork chops, (4-6 oz)


  1. Mix cayenne pepper and 2 tablespoons coconut oil/tallow/lard in a shallow bowl and coat both sides of each pork chop.
  2. Pour almond flour into a shallow pan and dip both sides of each pork chop in almond flour until covered.
  3. Heat 1 tablespoons coconut oil/tallow/lard in a skillet over medium heat. When pan is hot, cook pork chops on both sides until fully done.


  1. Is it really 2 tablespoons of cayenne pepper. I mixed the two and it looks like cayenne porradge. Seems like it would be too spicy.

  2. I would suggest cutting back on the cayenne and maybe not cooking it on high. When I made this last night, the smoke from the burnt/cooked cayenne made my husband and I cough so much. The pepper loomed in our home all night so that was the downside. But they were really good and filling!

  3. Thanks for posting your experience with the ‘smoke’ I had the same problem. I thought the fire was going to go off. After I scraped the burnt coating off, these are pretty good as leftovers.

  4. TOOO Much cayenne pepper and i live with someone who loves spice and even they thought it was too much so im assuming you meant tsp not tbsp right?

  5. I just couldn’t do the Cayenne, especially after the spicy tuna salad from lunch today. Plus, I’m feeding 5 kids. I deleted the cayenne and mixed up “Spike” with the olive oil. I used pork “steaks” instead of chops (not sure what the difference is) and my husband said they were the best he’s ever tasted!

  6. I started on medium heat to brown them. I turned the heat to low/medium and turned them several times to keep them from burning. I also added a lid to help hold in the heat to cook them faster so they didn’t burn. No smoke alarms and no burnt pork…just a yummy meal!

  7. This recipe is very good. One suggestion, I have prepared this recipe twice. The first time following your instructions. I was disappointed because the chops were dry and on the tough side. Next I prepared the recipe my way using the same cut of chops and what a differance. Pork chops should go in a cold pan then cooked over medium-low heat. When the chops sizzle in about 2 minutes the temperature is just right. Don’t overcook and the chops will be spicy, juicy chops. Delicious.

  8. I followed the spice suggestions from stachine and the cooking instructions of Margaret P to make a VERY tasty pork chop! Thanks you guys. I’m new to paleo diet and it is seeming so much more do-able now!

  9. I used an egg wash instead of the oil prior to coating with the almond flour and fried in the hot oil until golden brown (about 4 min, each side), removed from the pan and finished off in a 400 degree oven to complete the cooking (about 10 min). Crispy, and juicy!!!

  10. these turned out terrific, I actually didn’t do any measuring and used an egg wash before the dry ingredients. Used coconut oil in a pan with chops on the bone and did boneless/skinless chicken. The flavor was so good and the meat was super juicy!! A must have again!!!

  11. Made these for the first time tonight. I recommend adding salt to the almond flour. I always cook in oil on medium heat to keep from burning and smoking. These were a hit and we’ll definitely make them again.

  12. I used an egg wash and coconut flour. I cooked on medium heat and used a cover to control smoke. They came out moist and delicious!

  13. I like these recipes as a starter idea and i modify as i go. Im not big on spicy so ill be using garlic salt, italian seasoning, and drizzling with lemon juice before serving. Thanks for the ideas!

    1. Sarah – No, it’s actually tablespoons, if you’re referring to the fat? This is for 4 servings, which means it’s less than a tablespoon per serving, which is under 100 calories. All good!

  14. Amazing!!! I made these with an egg wash and used cayenne, garlic, paprika and onion powder to the almond flour. I also seared on each side for 4 minutes then put in 400 degree oven for 14 minutes, but my pork chops were fairly thick. Wonderful!!! Thank you!

  15. Like cara, I used an egg wash after applying the cayenne oil mix & before rolling in flour. I used 1tbs of cayenne & combined with the creaminess of the chard the spice was perfect

  16. Oh my goodness. These were fantastic. Followed the recipe exactly and they were brilliant. The leftovers the next day were even better – my husband thought they tasted like KFC!

  17. First, you don’t need 1 1/2 cups of almond flour about 2/3 too much,WASTEFFUL!! But delicious pork chops as I like spicy it was perfect. Goes great with the roasted cauliflower with tahini sauce! Yummy!!

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