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 1/4 inch thick
- 1/3 cup crushed pork rinds or almond flour
- 1/3 cup finely grated Parmesan
- 1 tbsp chopped fresh parsley or 1 tsp dried
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large egg
- 1 tbsp 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).
Sarah Walters says
An easy and quick week night main! Super delicious…we thoroughly enjoyed it.
Kiwisue629 says
An amazing easy recipe that we enjoyed tonight. I used almond flour with dried Italian herbs instead of parsley. Thanks for your amazing recipes.
Stephanie says
Absolutely delicious! I agree that the best way to cook pork is on the skillet and in the oven.
katerina @ diethood.com says
Oh my goodness, this looks incredibly delicious! The perfect meal!
Katie says
The parmesan get so crispy on these and it’s our favorite thing!
Kay M. says
How do they become tender? I stopped making pork chops, as mine were NEVER tender.
Carolyn says
Well, to be frank, if you are purchasing not great pork chops to begin with, then that’s part of it. But you can rescue those too… have you ever brined your pork chops? A few tbsp of kosher salt in a big bowl, fill with some water, add the chops, brine for 1 to 2 hours. Drain and pat VERY dry before proceeding.
But if you purchase good pasture raised pork, it’s often more tender anyway. And this pan-searing method seals in juices to keep them that way, rather than allowing them to get tough.
Cara says
Just made this for dinner and it was quick, simple and delicious! Even the non-keto eaters loved it. I used almond flour because I didn’t have pork rinds and I used my cast iron grill pan and the breading was perfect! This is a keeper! Thank you!
Rachel says
Yum!! The breading is so good! The recipe is also so easy to make! I used bone in chops because it’s what I had on hand and almond flour instead of pork rinds but made no other changes. The breading didn’t stick to the chop on the bottom side when lifted from the pan but it was easy to release from the pan and put it back together when plated. Will make it again for sure!
Carolyn says
A good thin spatula under the whole chop helps a lot. Make sure that pan is greased well. I used cast iron so I could use a metal spatula on it, which helps.
Rachel says
Once I lifted it from the pan I told my husband that I should’ve used the cast iron pan so I’m glad to have it confirmed for next time! Thank you!
Cecile says
Hi Carolyn,
This sounds delicious! Would bone in chops do as well?
Carolyn says
They would but can take a bit longer to cook through – but it all really depends on how thick they are, wether or not they are boneless.