Skillet Pork Chops with Sweet Potatoes & Greek Slaw – “Whole30 Fast & Easy”

This was a delicious meal! And easy to put together too! I have really liked everything I have made from the “Whole30 Fast and Easy” cookbook, so it would probably be a good buy for anyone wanting to clean up their meals in a simple way.

I really liked the unique flavors in this recipe, it was something just a little different than our normal routine! You know, so often when I make recipes from their website or books, it never seems to me like I’m missing out on certain foods. I just feel like I’m eating  a tasty, satiating meal.



  • For the sweet potatoes… (these would be good for breakfast too!)
    • 1 sweet potato
    • coconut oil
    • sea salt
    • black pepper
  • For the simple greek slaw…
    • shredded cabbage and carrot coleslaw bag mix
    • 1/3 cup fresh parsley
    • 2 tbsp. pine nuts (I actually omitted these)
    • sea salt (my addition)
    • 1/3 cup Lemon garlic dressing (I used Tessamae’s dressing here but they also have a Whole30 recipe for it if you wanted to make your own.)
      • I’m also thinking you could make your own version of this…some olive oil, garlic powder maybe or real garlic…lemon juice, mustard or ground mustard, sea salt and pepper. If I make some next time, I will adjust the post here!
  • For the pork chops…
    • 4 boneless pork loin chops (I bought the ones thinly sliced)
    • 1 egg
    • 1 tbsp. olive oil
    • 2/3 cup almond or coconut flour (I used coconut to give it a sweeter taste)
    • 1 tsp. ground sage
    • 1 tsp. paprika
    • 1/2 tsp. ground mustard
    • 1/2 tsp. salt
    • 1/4 tsp. black pepper
    • 2 tbsp. coconut oil

What to do:

  1. I like to remove the skin from my sweet potatoes for something like this, so I skinned and chopped the potato into wedge like slices.
  2. Add your coconut oil to the pan and fry the potato wedges, turning them once they start to get brown. Add salt and pepper. (Cooking on a lower heat will keep them from getting too brown. The book also recommended keeping them warm in the oven set on 200 degrees. We found that the potatoes cool off really quickly so I will definitely be doing that next time!)
  3. For the slaw, toss the coleslaw mix in a bowl with the parsley, pine nuts if you like those, dressing and sea salt. Done!
  4. For the pork chops, you will need a couple of little bowls. Crack the egg into one with the olive oil and whisk. In the other bowl, put the almond or coconut flour (I used a mixture of both), sage, paprika, ground mustard, salt and black pepper.fullsizeoutput_1b5a
  5. The recipe has you using a meat pounder to tenderize the meat, but since I purchased thinner slices of pork I just skipped this step. They were still pretty tender.
  6. Heat a few tsp. of coconut oil in a skillet on the stove. Dip each piece of meat into the egg, and then the flour mixture, (let the excess drip off) and then place into the skillet to fry.
  7. Heat each side for a few (4-6)  minutes until the sides are lightly browned and the inside is done.
  8. Serve together and enjoy!





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