These parmesan crusted pork chops are extra tender and juicy, with a crispy browned exterior. A two step cooking method locks in flavor both inside and out!
Hey there, pork chop lovers, meet your new favorite dinner recipe. These Parmesan Crusted Pork Chops are moist and succulent, and cooked to golden brown perfection.
Paired with a side of creamy mashed cauliflower or some air fryer Brussels sprouts, they make a fabulous low carb meal. And with only 15 minutes of prep work, you can have them on the table any night of the week.
It’s one of my favorite easy keto dinner recipes, and it brings the whole family willingly to the table. Which is nothing short of miraculous these days!
Why you must try this recipe
These boneless chops are so juicy and have a crispy parmesan “bread crumb” coating. Which, I am sure you have surmised, doesn’t actually contain any bread at all.
You have two options for the keto breading. You can use crushed pork rinds, or you can use almond flour for the bread crumbs. As long as you use plenty of finely grated Parmesan, it will crisp up deliciously.
I have made my share of pork chops over the years and I have a few tricks up my sleeve. So trust me when I say that pan frying is the best way to prepare them.
Oven baking alone just isn’t sufficient to get a crispy, browned exterior. Too often, baked chops look sad and pale, and don’t have nearly as much flavor.
The fact that this recipe is both pan fried and oven baked results in tender meat that has the perfect crust. It’s the ideal cooking method for parmesan crusted pork chops.
Reader reviews
“This was by far the best I have ever made. It was so tender, and juicy will definitely make again.” — Elizabeth
“These are the BEST pork chops that I have ever made – literally ever. Juicy and delicious! Thank you!” — Meredith
“This was an awesome recipe! Thank you! My mom suffers from dementia and lately it has been hard finding recipes where she will eat meat. Last night, she cleaned her plate! She ate her whole pork chap and the fried cabbage. I will be using this recipe again!” — Ronda
Ingredients you need
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- Pork chops: Chose a good quality pork chop about 1 ¼ inch thick. I used bonless chops, but you can use bone-in, as well. Bone-in chops will need a little bit more cooking time.
- Pork rinds: Pork rind crumbs are one of my favorite keto ingredients for a crispy crust or topping. Most of them are already seasoned so go lightly on any added salt. You can also use almond flour or another nut flour instead.
- Parmesan: You can use freshly grated or pre-grated parmesan, pecorino romano, or asiago cheese.
- Fresh parsley: If you don’t have fresh parsley substitute with 1 teaspoon dried parsley.
- Egg: Don’t skip the egg wash, as it’s the glue that helps the breading stick to the pork chops.
- Oil: You can use avocado oil, olive oil, or coconut oil. I don’t recommend using butter as it tends to brown too quickly in the hot pan.
- Seasonings: Garlic powder, salt and pepper.
Step-by-step directions
1. Prepare the breading: In a shallow bowl, stir together the pork rinds, Parmesan, parsley, garlic powder, salt, and pepper.
2. Prepare the egg wash: In another shallow bowl, whisk the egg.
3. Bread the chops: Dip each pork chop into the egg to coat both sides, then dredge in the pork rind mixture on both sides.
4. Pan-fry: Add the oil to a large ovenproof skillet and set over medium high heat. Once hot, add the pork chops and fry each side until golden brown, about 2 minutes.
5. Oven bake: Transfer the whole skillet to the oven at 350ºF for another 15 to 20 minutes, or until the pork reaches 140ºF on an instant read thermometer. Remove from the oven and let rest 5 minutes (they will continue to cook on the hot pan and reach 145 to 150F).
Expert tips
Use an ovenproof skillet. Because the chops go from stovetop to oven, you want to choose a pan that can do both. A good ovenproof skillet is a must, so that you don’t dirty more dishes than necessary. I recommend a 12-inch cast iron skillet so that you don’t need to crowd them into the pan. You can also use stainless steel but be sure to add extra oil and reduce the heat slightly when searing.
When you’re ready to flip the chops over, use a thin-bladed metal spatula. This will help you get under them and loosen the crust from the pan. I actually like a fish spatula for this purpose.
As with any breaded meat, the crust does start to soften as it sits. So these Parmesan Crusted Pork Chops are best served soon after they are made. You can reheat the leftovers in a warm oven but it’s never quite the same.
Frequently Asked Questions
The key to getting your keto crust to stick to your pork chops is to make sure the pork chops are completely dry. Then dip them into the egg wash. This is the glue to keep the parmesan-pork rind mixture sticking to the pork chops. The quick sear gets that crust browned and crispy.
There are many great ways to prepare juicy, succulent pork chops. You can brine them for grilling, or make air fryer pork chops. This recipe is both pan fried AND oven baked results in tender meat that has the perfect crust. It’s the ideal cooking method for parmesan crusted pork chops.
This keto parmesan crusted pork chop recipe has 1.3g of carbs and 0g of fiber per serving. That comes to 1.3g net carbs per pork chop.
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Parmesan Crusted Pork Chops Recipe
Ingredients
- 4 boneless pork chops about 1 ¼ inch thick
- ⅓ cup crushed pork rinds or almond flour
- ⅓ cup finely grated Parmesan
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 large egg
- 3 tablespoon avocado oil or coconut oil
Instructions
- Preheat the oven to 350ºF. Pat the pork chops dry with paper towels or a rag.
- In a shallow bowl, stir together the pork rinds, Parmesan, parsley, garlic powder, salt, and pepper. In another shallow bowl, whisk the egg.
- Dip each pork chop into the egg to coat both sides, then dredge in the pork rind mixture on both sides.
- Add the oil to a large ovenproof skillet and set over medium high heat. Once hot, add the pork chops and fry each side until golden brown, about 2 minutes.
- Transfer the whole skillet to the oven for another 15 to 20 minutes, or until the pork reaches 140F on an instant read thermometer. Remove from the oven and let rest 5 minutes (they will continue to cook on the hot pan and reach 145 to 150F).
Nicola Parratt says
Oh my gosh these were delicious. I have just been diagnosed with pre diabetes. You are being a life safer.
FrustratedChef says
The recipe says 3 table spoons oil. I think that’s a typo… More like 3 cups. Oil. Otherwise the whole coating just sticks to the pan, and leads up as croutons on the side.
Carolyn says
I am sorry you are frustrated but the recipe works as is… I think perhaps you need a different pan for these?
Robyn says
oh-ho-ho Sooo good! (I used the almond flour.)
Thank you!!
Willena says
Best pork chops I’ve had in a long time. I used thin cut pork chops and the seasoning was great. Will definitely make these again.
Kymberly Bartlett says
Was looking for something to replace my shake and bake that was keto. I tried this tonight super easy and it was delicious.!
Carolyn says
Great to hear!
Carol Boden says
My prime rib chops were a bit over 1/2 inch thick. I seasoned them and pricked all over with a fork before the egg wash and pork panko. Fried in the pan a couple of minutes on each side as directed then rested them on a rack, skipping the oven step since it wasn’t necessary as the chops were thinner. Wow were they tender and tasty! We ate them with our leftover thanksgiving sides and thoroughly enjoyed them. Thank you for another keeper recipe!
Jennifer Ruth says
Can the pork chops be made with vegan parmesan? I am allergic to dairy.
Carolyn says
That’s a good question… I am not sure it crisps up the same but I bet it’s worth a try!
Marisa says
I have made this many times and it is truly become a family favorite, thank-you!
Beth Burgoon says
these are the best porch chops I have ever had!
Carolyn says
Wonderful to hear!
Diane price says
Best keto coating yet! The pork chops were outstanding! It’s also wonderful on chicken tenders. Just fry them in coconut oil until brown. Be sure to double the crumb recipe. Wonderful!
Elizabeth says
This was by far the best I have ever made. It was so tender, and juicy will definitely make again.
Carolyn says
Great to hear!
Marsha B says
Carolyn
These were simply delicious. I am typically not an adult pork eater. I loved pork chops my mom made as they were fried and served with a piece of bread soaked in the goodness left in the fry pan. So very unhealthy! But in my adult years it’s not my go to. However one day I was at the butcher shop and saw beautiful chops almost hypnotizing me. So I bought them and recently made this recipe, with one error. I accidentally put them in the fry pan before breading. Oh my. I quickly removed them, got them properly dredged and back into the pan and they were some of the tastiest and juicy chops. I won’t say I’ll make them routinely but next time I see gorgeous chops in the shop I’ll buy them and save for a day I want something out of my norm. Thank you yet again for another wonderful recipe. This makes me want to try your other chops recipes as well.
Carolyn says
Excellent!
Kari says
OMG! These are delicious!!
Annie says
So excited for this recipe! I did 14 pork chops and fried in bacon grease. Then put them on a parchment lined baking sheet to bake. Our family is ketovore and these are perfect! 😍😍
Stephanie says
Can these be done in an air fryer?
Carolyn says
Probably but you will need to experiment on timing and temp!
Brooke says
These porkchops are so delicious! Since I have some small eaters in my house, I actually cut the porkchops into 1.5″ cubes to create pork nuggets, and followed the rest of the recipe as written. I used Caroline’s tip to add a little more oil to my stainless steel pan and didn’t have trouble with losing my breading. A winner for every member of the family which is frustratingly rare! Thank you for a delicious dinner!
Amy says
What temperature is the oven when I place the skillet in it?
Carolyn says
Please read the very first step of the instructions.
Mae says
cooked on cast iron skillet and my coating didn’t stay on.
Michelle robertson says
Every time I cook these pork chops they stick to my stainless steel pan. I lose 1/2 the coating. Am I doing something wrong?
Carolyn says
Yup… it’s the stainless steel. You need way more oil in that pan if you’re using stainless. You also need to reduce the heat a bit. I own stainless, cast iron, and non-stick. It works best in cast iron but also in non-stick.
Charley Stoll says
These are hands down the most tender, flavorful keto pork chops I’ve made so far. I did add a bit extra parm cheese for the crust and a little extra salt and pepper after the fact as they were a bit bland for my paste but that was easily resolved.