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.
“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
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- 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.
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).
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.
More recipes you will enjoy
Parmesan Crusted Pork Chops Recipe
- 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
- 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).
Made the Parmesan crusted pork chops for dinner. Both hubby and I really enjoyed them The 2 chops were pretty large from WholeFoods. Ate 1/2. Definitely will make these again! And got a beautiful sear on the chops!
Glad you enjoyed it!
Do you recommend a brine for the pork chops?
Not unless you bought some really cheap ones that you’re worried will be tough.
Judy Thoday says
Can I make it in an air fryer?
The crusting might be a bit fragile in an air fryer, especially as you try to flip them.
Naomi Dvorachek says
I made these and the coating didn’t stay on them at all. I only had Bone-in chops, maybe that was the issue?? They are tasty but just look a mess.
It’s much more likely your pan, rather than your chops.
Kathy Sorensen says
Excellent. I really enjoyed them. The recipe was easy and not to many dishes to clean!!
John D says
These chops are delicious. I have previously made them and plan to make again tonight for dinner. They taste better than Shake and Bake and are much healthier.
So glad you like them!
These are the BEST pork chops that I have ever made – literally ever. Juicy and delicious! Thank you!
Sam Riemensnider says
Quick, easy pork chops that are juicy and full of flavor. These are in “the rotation”.
So glad you liked them!
Can you do this with chicken breasts?
I am sure you can but I can’t really guide you as to cooking time.
Loved this recipe! Super easy and delicious! I can never cook pork chops without drying them out but these came out perfect! Kids and husband went back for seconds (glad I doubled the recipe for my family of 6)! Paired with cheesy cauliflower and salad ????
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!
I am so happy to hear that!
Sarah Walters says
An easy and quick week night main! Super delicious…we thoroughly enjoyed it.
An amazing easy recipe that we enjoyed tonight. I used almond flour with dried Italian herbs instead of parsley. Thanks for your amazing recipes.
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!
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.
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.
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!
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!
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.
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!
This sounds delicious! Would bone in chops do as well?
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.