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
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.
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.
More recipes you will enjoy
Parmesan Crusted Pork Chops Recipe
Equipment
Ingredients
- 4 boneless pork chops, about 1 1/4 inch thick
- 1/3 cup (33.33 g) crushed pork rinds , or almond flour
- 1/3 cup (33.33 g) finely grated Parmesan
- 1 tbsp (1.01 tbsp) chopped fresh parsley, or 1 tsp dried
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) pepper
- 1 large egg
- 3 tbsp (3.04 tbsp) 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).
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Made these last night including the mushroom sauce and they were hit my husband who never wants pork chops on the menu. I can always count on your recipes to be excellent thank you Carolyn
Carolyn you have done it again! This one will be on regular rotation !
Thank you!
Wonderful and easy recipe. My entire family loved it.
Can I make these in an air fryer and not fry them first? Thank you
I haven’t tried, so sounds like you need to experiment.