These parmesan crusted pork chops are extra tender and juicy. Pan fried for a crispy coating and then oven baked to finish.
Hey there, pork chop lovers, meet your new favorite keto pork chop recipe. We can all use more easy keto dinners, and these boneless chops fit that bill perfectly.
Pair with a side of creamy mashed cauliflower or some air fryer Brussels sprouts and you’ve got a healthy low carb meal.
Keto breaded pork chops
These boneless chops are so juicy and have a crispy parmesan “bread crumb” coating. Which, as I am sure you have already guessed, doesn’t have any bread in it at all.
You actually 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.
The secret to juicy pork chops
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.
But don’t fret, friends. This two step method is just as simple as any other if you follow my instructions!
How to make Keto Pork Chops
Want to know the best tips for perfect parmesan pork chops? Read on…
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.
Keto breading
As I mentioned above, you can use either crushed pork rinds or almond flour (or even another nut flour). I also like to use really fine grated Parmesan for this recipe. Mix in the seasonings like garlic and parsley and whisk together.
Egg wash
Don’t skip the egg wash, as it’s the glue that helps the breading stick to the pork chops.
Quick sear
You want to make sure you have your pan over medium high heat. You simply want to sear the outside and get the breading nicely browned. This only takes about 2 minutes per side.
Oven baked
Once the chops are nice and golden, transfer the whole pan into the preheated oven. This helps the chops bake through to a safe temperature. Remember that they keep cooking for a few minutes once they’re out of the oven, so take them out when they reach an internal temp of 135 to 140F.
Can you make Parmesan crusted pork chops ahead?
This is one of those recipes that’s best served immediately. As with any breaded meat, the crust starts to soften as it sits. You can reheat them in a warm oven but it’s not quite the same.
You can, however, prep the pork chops a few hours ahead of time. Simply dip in the egg wash and the breading and refrigerate until you’re ready to cook. Don’t do this more than 12 hours in advance.
If you are making this meal for only one or two, I recommend halving the recipe.
Ready to try my tricks for delicious keto pork chops? I am confident you will love this recipe!
More amazing keto pork chop recipes
- The Best Smothered Pork Chops
- Air Fryer Pork Chops
- Pan Seared Pork Chops with Roasted Poblano Sauce
- Spinach Stuffed Pork Chops
- Cheesy Spaghetti Squash Casserole with Pork Chops
- Garlic Butter Pork Chops
Keto Parmesan Crusted Pork Chops
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
- 1 tablespoon avocado oil or coconut oil
Instructions
- Preheat the oven to 350F. 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).
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.