A crispy Parmesan crust makes these Parmesan crusted pork chops juicy and flavorful. This easy keto recipe is perfect for any low carb diet.
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Look at the crispy Parmesan crust on that boneless pork chop! Is there any doubt in your mind that it’s delicious? This Parmesan crusted pork chop recipe makes a quick and easy weeknight dinner. Pair with loaded cauliflower and sauted green beans for a meal the family will rave about.
TIP: Although chicken is the protein of choice at my house, pork is a close second. Tender and flavorful, pork is just as versatile as chicken and can be subbed in many keto chicken recipes.
Keto Breaded Pork Chops
These boneless pork chops come out juicy with a crispy crust every time. But since this is a low carb recipe, there are no bread crumbs in the keto breading.
How is this possible, you ask? A combination of crushed pork rinds and grated Parmesan cheese makes the perfect crispy crust and helps lock juices inside.
NOTE: If you don’t have pork rinds, you can use almond flour instead, but watch for burning.
The Secret to Juicy Pork Chops
I’ve been making pork chops for my family for over 20 years, so I have learned a thing or two – the hard way!
In my experience, the secret to juicy pork chops is to pan fry them in a cast iron skillet. A well seasoned cast iron skillet is worth its weight in gold because it heats evenly and allows for a great sear.
A nice sear provides color, flavor, and helps lock in juices. It’s what gives these Parmesan crusted pork chops their crisp coating and juicy interior. DON’T try to flip your chop until the coating is nice and brown!
My second secret is: Don’t over-cook the pork. Modern pork does not need to be cooked until it is dried-out. The recommended cooking temperature for today’s pork is 140 F. (Carryover cooking will bring it up to 145 F as it rests.)
NOTE: If you like it cooked more, remember that the longer the pork cooks the more moisture it loses.
How to Make Keto Pork Chops
As I’ve said, we’ve had a lot of pork chops over the years. Knowing your product is as important as how you prepare it and on what it’s cooked. Bone-in pork chops are great with a sauce like these Mexican Pork Chops and Keto Smothered Pork Chops while a thick cut boneless Bacon Wrapped Chop requires more time.
NON-STICK SKILLET
In my opinion, a non-stick skillet is the way to go when cooking any type of meat. I favor cast iron because heats evenly, holds on to its heat. Also, you can use thin metal spatulas to get under your protein without tearing it (the meat/pan) apart.
I also like ceramic coated pans like Greenpan, which do not release harmful chemicals into the air or my food.
TIP: Look for cast iron pans in thrift stores and antique stores. Buy pans with smooth cooking surfaces and look for instructions on how to re-season the pan on-line.
KETO BREADING
A crispy keto bread coating is a game changer for vegetables and meats. I find that a Parmesan – pork rind coating is the best, but almond flour and other nuts and seeds make fine low carb crumb coatings, too. Add seasonings to give it a punch!
EGG WASH
To get your Parmesan crust to stick to your pork chops, use an egg wash. Without it, the coating may stick to the pan and not the pork chop.
SEAR THE CHOP – Temperature is important!
Start the cast iron skillet on medium-high heat, then turn it down to medium-ish once it’s hot. Place the Parmesan crusted pork chops into an oiled pan and DON’T FLIP UNTIL THE BOTTOM CRUST IS BROWNED, about 3 minutes per side.
OIL THE PAN
Oiling the pan is important. Oil the pan (even non-stick pans) or your Parmesan crust may stick to the pan and not the pork chop. The oil is ready when it begins to shimmer and separate. It does not have to smoke.
PRO TIP: Always let your pork chops come to room temperature for 20-30 minutes before cooking. Cooking cold meat in a hot pan will shock the meat, making it tough. It also creates a layer of moisture between the pork chop and the Parmesan crust which leads to the keto breading sticking to the pan and not the chop.
This recipe for Parmesan Crusted Pork Chops is 1 net carb per serving.
Parmesan Crusted Pork Chops (Boneless)
Ingredients
- 1 1/4 pound boneless pork chops (4 chops)
- salt and pepper
- 2 tbsp avocado oil or olive oil
Low Carb Parmesan Crust
- 1/2 cup grated Parmesan cheese, (2 oz)
- 1/2 cup crushed pork rinds
- 1 tbsp minced fresh parsley,
- 1/2 tsp minced fresh garlic
- 1/2 tsp lemon zest
- 1 large egg, beaten (for egg wash)
- 2 tsp water
Instructions
Preparation:
- Let the pork come to room temperature for 20-30 minutes before beginning. Pat the pork dry with a paper towel. Season well with salt and pepper. Beat the egg and water in a shallow bowl large enough to fit a pork chop.
Low Carb Coating:
- Place the grated Parmesan cheese and crushed pork rinds onto a large dinner plate. Mince the garlic and parsley and add to the cheese. Zest a small lemon, adding the zest to the plate. Mix well with fingers to combine ingredients.
Procedure:
- Heat a large frying pan over medium heat until hot. Using a fork, place a pork chop into the egg mixture, flipping it over a few times to fully coat. Let any extra egg run off before placing the pork chop into the Parmesan coating. Push and wiggle it into the mixture, making sure it is completely coated. (I use my fork to flip the pork and the other hand to sprinkle and pat the mixture over all surfaces).
- Pour the oil into the pan and swirl to coat. Add the crumbed pork chop and put it into the pan. Repeat the breading procedure with the remaining pork chops.
- When the pork chops are all in the pan, set the timer for 3 minutes. When time is up flip the 1st pork chop. Wait 1 minute and flip the next. Wait another minute and flip the third pork chop. Wait 1 minute and flip the last pork chop.
- Set the timer again for 3 minutes. Check the pork by pressing the top lightly with the finger. If it's squishy, it's not done. If it's firm, it's done. Pork should be cooked until the internal temperature is 140 F. (Carry-over cooking will take it to 145 F as it rests.) Use an instant read thermometer to check.
- When time is up, remove the 1st chop to a place and tent loosely with foil. Remove the remaining pork chops to the plate 1 minute apart just like you did for flipping in step 4. Let rest for 10 minutes and serve.
- Cooking time will vary depending on the thickness of the pork chops and the temperature of your pan. Please use common sense and a thermometer to make sure your pork is cooked to your liking.
Notes
Nutrition
Love this!! Have you tried this pork chop recipe in the air fryer before? Curious how it would turn out.
Hi Bree. I haven’t experimented with my air fryer much as I have a family of 4 and it’s not big enough for all of us. I find that a pan on the stove or the grill works best to feed us quickly during the week. -Kim
At 165 F., your pork is overcooked and would be dry. Modern pork only needs to be cooked to 140-145 F., will be medium-rare to medium and still juicy and completely safe.
But the recipe sounds great except for that.
Yes, that’s true, Richard. I personally prefer mine cooked to 145 F. Unfortunately, I got several nasty comments and bad star reviews regarding undercooked, pink pork. I decided the fight wasn’t worth it. Thank you so much for taking the time to comment and educate. Have a great weekend. -Kim
OMG — so delicious and so impressive for such an easy recipe. I used bone-in thinner cut pork chops (about 1/4″ thick) and needed to double the “breading” to cover all four of my chops. I started to omit the lemon zest because I just thought it sounded weird, but decided to go ahead and add it because I’ve never had a bad recipe from this site. SO glad I did because the flavor was amazing and there was nothing “lemony” about it. A big hit with my family. Thank you for another fabulous recipe!
I’m so glad you like the recipe, Kathy. I think the lemon zest lifts it just a little and Parmesan and lemon zest play nice together. Thanks for coming back to let me know you enjoyed the recipe. Have a wonderful week. -Kim
This was a great way to make pork chops! We don’t eat pork very often, but I’m trying to get out of our beef and chicken rut, because my husband doesn’t care for fish (unless with chips, which isn’t keto). This crust will make a great chicken schnitzel too!
Best crust EVER! I will be using this crust on EVERYTHING!
These are excellent. So tender and juicy. I finished their cooking in a 425 degree oven for 15 minutes. They were very large chops.
Parmesan Crusted Pork Chops (Boneless):
Great Recipe. Since it was too cold to Barbeque out side (-29 Celsius), I made your recipe with 4 Bone- in THICK Pork chops. Using your recipe and method I seared them for 3 minutes per side and then placed them in my Cast Iron Dutch Oven Pot and put them in the Oven at 275 degrees for 1 hour. They came out really moist, delicious beyond belief. It is a recipe I would now make ahead when having company over, and while we have our “Happy Hour” before dinner, I would have them finishing in the oven at 275 degree oven.
Thank you, Kim! I just tried this recipe last night when I had 3 boneless chops that needed to be cooked. This is better than the non-Keto way I used to make breaded chops! Even my son said it was the best chop he’s had and it should be on a fine dining restaurant menu as the crust is so good and the chop stays juicy – don’t overcook. I used 4505 Chicharrones (Classic Chili) and really good finely grated Parmesan. I substituted finely chopped rosemary for the parsley and added a dash of garlic powder instead of minced garlic. And since I only had 3 chops I reduced the crushed chicharrones and parmesan to just 1/3 cup each and it was the perfect amount. This recipe will be on heavy rotation in my household!!
how do you cook this without all the coating coming off the meat and just searing onto the pan?
Hi Sophia. I let my meat set out on the counter for 30 minuted before beginning and I used a very good non-stick pan with an appropriate amount of oil. Also, when I flip anything in a pan, I think “dig into the pan” instead of “lift the meat”. I often loosen the edges all the way around before “digging under” to flip. Also, I didn’t flip until the crust was well developed. I hope this helps. -Kim
How can I print the recipe from yr page?
Hi Moe. There is a PRINT RECIPE box at the top of the page and also one in the recipe card. They both work for me. -Kim
Delicious, but the pork did dry out a lot. Gotta find a way to keep more moisture in the chop.
Hi Diana. Buying thicker chops helps and also making sure to not overcook. Sometimes I will only coat the top and bottom of a piece of meat and watch that cooking line on the side. As the meat cooks, it will turn opaque. As the opaqueness moves to the middle, I flip the meat over. The trick is to take the meat off the heat just before it is cooked through and to let it rest for about 10 minutes under tented foil. This step is often skipped but is important. During the rest, the juices cool just enough to thicken and stay in the meat. If the meat is cut into too early, then all the juices run out making the meat dry. Resting the meat helps keep it juicier. But chops can sometimes be hit or miss. I’m glad you though the recipe was delicious and sorry that they got a little overcooked. Have a wonderful weekend. -Kim
My family LOVED this recipe. And i loved the breadcrumb alternative
OMG…… I just made these for the 1st time. I will never make pork chops any other way. These are AMAZING! Wonderful flavor and super moist. Plus super easy to make. Everyone loved them.
Holy Moly! this recipe was incredible!!
spiced it up a bit with louisiana seasonings bc down south you know we love our heat lol
air fryer @ 400 for 12 minutes and they were perfectly crispy!
def gonna make this over and over again!! :)
Scott, I love that you used an air fryer for this recipe. Did you use a countertop oven type or the basket type? TIA. Enjoy your weekend. -Kim
These were outstanding. I used a mix of almond flour and pork rinds which I had in the freezer, adding the Parmesan cheese. I used garlic salt and garlic pepper, dried parsley – basically what I had in my house. Your cooking instructions were spot on. All the years of making boneless pork chops in the oven, leaving them dry, are gone. My husband said to make them again. BEST boneless pork chops instructions ever. Next time I’ll try your recipe exactly. Thank you – you have a new fan.
Hi Pamela. I’m so glad you liked the pork chops. It’s funny how a few simple ingredients can be so good! Have a nice day and take care. -Kim
So easy and so good!!! Thank you. This one will be in reg rotation at my house
So delicious! The lemon zest added the perfect hit of acidity that so many kept recipes lack. The whole family enjoyed this.
I love how detailed your instructions are!! I cook a lot and am better now than I used to be but am still a struggling cook so, for me, detailed instructions are a HUGE help! Thank you!!
Better if baked. Pan fry burned the breading, at heat and time given. Better to brown at 2 min, then bake at 375 for 20-25 min.
Hi James. The breading can burn if the pan is too hot. These certainly can be started in the pan and then finished in the oven. I have a fried chicken recipe that does just this. However, I did cook these in the pan and the product is what you see in the photos. Than you for sharing your cooking technique. -Kim
James, try coconut oil. It can handle heat w/o burning the food. I hope this helps.
Best ever. You have to make these!
tasty chops but the coating partially peeled off the chops during cooking.
Can I do this without the pork rinds
Sure Janine. If you are low carb, add about 1/3 cup of almond flour. If you aren’t low carb, then use panko bread crumbs. -Kim
Excellent. I made without the lemon, because I didn’t have any on hand, and still very tasty. I also used spicy pork rinds. Even my picky 3 and 5 year olds loved it. Thank you
I have to say, this was an amazing recipe. I made these not too long ago, and my picky-butt hubby LOVED them! I made the recipe as is, but I wouldn’t have changed anything, anyway. In fact, I just bought some more pork chops at the store to make this again. Must try!!
Holy cow! This may be the ONLY way to eat pork chops! My three sons, ages 22, 19, 12 said this was the best meat I’ve ever made. As did my mom and husband. I’ve made them for friends when entertaining and no one can get over how delicious they are. I despise pork rinds but rest assured, you can’t even taste them in this recipe! LOVE LOVE LOVE it!
I made these tonight and they were amazing! All 3 of my young kiddos raved about how good they were. I did not have pork rinds so I substituted almond flour and also didn’t have lemon so used lime instead. They turned out great and we even fried some avocados in the batter too, yum! Thank you for the recipe!
Very easy and.delish!
I used my airfryer to cook this recipe and they turn out great
How long and at what temperature did you air fry them? I love my air fryer!
Im in HEAVEN Yummuy
These were delicious, thank you!
Great! Thanks, Amanda. -Kim
I followed the recipe as written using two 3/4” bone in chops. Found the cooking time had to be at least 4 times that as listed.
The flavor s spectacular! Will try this again with boneless chops. Than you for the inspiration!
I utilized the idea of Parmesan crusted pork chops but instead of using pork rinds and 1/2 cup of parm, I used Textured Vegetable Protein and grinded that up with 4 tsp, of parm, Ms. Dash, garlic powder and cracked pepper, and dried onion and grinded it together as a low fat low carb shake n bake and it was awesome. I am very grateful for the idea thank you for inspiring me this recipe was great. I just cant have allot of fat because of my autoimmune disease. But I always get great ideas from clever cooks like you.
That’s very interesting, Rachel. I’ve never used TVP that way before. Did it burn or did it just crisp up? Thanks for sharing! -Kim
Wow! I loved this recipe. Awesome flavor and the crust came out perfectly crunchy. I pan fried the pork chops in a cast iron pan, so the crisp was perfect.
I made this last night but didn’t have rinds. I used crusbed almonds in its place… omg PERFECTION
Excellent. It’s recipes like this that make going keto doable. Everyone enjoyed this recipe. I used pork steaks because they were on sale. Didn’t know what to do with them and this seemed close like a good choice with its precise instructions, i was afraid the Parmesan would fall off and be a problem but it was not a problem at all. Thank you Kim for such a great recipe..
Oh, good, Sandra. I’m so glad you you enjoyed the recipe. Thanks for taking the time to come back and let me know. -Kim
I’ve never commented on a recipe before but this one is outstanding!!! I had friends over for dinner when was on keto and one was on Atkins and one wasn’t on a diet in other words,, he eats anything, they loved it! Thank you!
We don’t usually eat Keto, but we had a friend over, so I made this for us when he was here. We were a little skeptical, because we don’t really like pork rinds that much, but the pork rinds and parmesan combo made a delicious crust. We will definitely eat this one again, as it was so yummy and flavorful! I took the recommendation of the comments in using a meat thermometer and removed the pork at about 145 deg, and they were so juicy and wonderful.
Followed recipe exactly…. turned out perfect. Chops were done just right! :)
The USDA says pork only needs to be cooked to 145 degrees. 165 will dry it out and is unnecessary. Poultry does need 165 degrees. Really liked the recipe.
Yes, Chris. Thank you for reminding everyone about the cooking temperature for pork. I had so many nasty comments that the pork was underdone, I decided to change the cooking instructions and temperature. I think many people still believe you need to cook it until it’s dry as a bone. Have a nice evening. -Kim
Do you have a recommendation for pork rinds? I have some salted ones, would those be OK, or should I try to find unsalted?
Hi Brian. I just use whatever I can find in the grocery store in the snack aisle. I think it’s Baconettes brand and they are salted. Make sure to grind into a very fine powder. I pick out the harder clumps and discard because they are hard as rocks. I hope this helps. -Kim
I dont have pork rinds at home. Is it ok if i dont include it?
You can try to do all Parmesan cheese, Rence. I have’t done it yet. The cheese may not stick to the pork. -Kim
I didn’t have pork rinds either, so fried up some bacon and ground that up – worked a treat!
That sounds AWESOME, Colleen. I’m going to try it. Thanks for sharing. -Kim
My son and I need to loose weight, these recepie’s look delicious!
Thank you so much Joanne. If you have any questions about the recipes, just ask. -Kim
How in gods name do you get your chops to cook thay fast? Mine are pink in the center after 2x as long
Eric, mine ended up being cooked about 5 minutes per side. I will rewrite the directions because there seems to be much confusion about it. Thanks for letting me know. -Kim
VERY, VERY GOOD! My hubby (non-keto man) really loved these! But, although I followed the recipe to the letter, the pork chops were not even close to being done. I used four 3/4 inch boneless chops. (yes, I did measure them! and I did let them “rest” on the counter for 40 minutes (hubby laughed at that one!) and used a non-stick pan between medium and medium high heat. They browned beautifully in the pan, (I used avocado oil), but after following the instructions (using the timer even!) they pork chops only registered 90 degrees F with my meat thermometer. I had kind of suspected this might happen after reading through the reviews, so I had already preheated my oven. So I just popped them in the oven (350 degrees) for 15 minutes and they were perfect! 160 degrees on the meat thermometer and nice and moist. Thanks for a great recipe!
I followed these directions and my chops were about an inch thick. After 3x following the cooking directions they still aren’t cooked all the way.
Hi Lisa. I’m sorry your meat wasn’t cooked properly. I record the cooking time as I test and make recipes. I generally test a recipe 3 times or until it’s right. I generally let my meats sit out on the counter for 30 minutes before I cook them so that the heat from the pan doesn’t shock them and cause the proteins to contract. This causes meat to be tough.
I can’t account for everyone’s pans, burners, and/or cooking experience, so I/m not surprised that your pork chops may take a little longer to cook. You can pound them just a little thinner next time or invest in an instant-read thermometer. I love mine. It wasn’t very expensive and I have had it for 17 years. Insert the thermometer into the thickest part of the meat and wait for it to read the temperature. Take the meat out of the pan when the temperature reaches 5 degrees under your target temperature. Let it rest tented with a piece of foil for at least 10 minutes before cutting. The meat will continue to cook (called carry-over cooking) and should be perfectly cooked after the 10 minutes.
If you aren’t interested in buying an instant-read thermometer, you can use the “finger or hand method” for checking the doneness of meat. I learned it in my culinary classes. It can be found on Google. It has never let me down.
I hope this helps.
Oh my! Made these last night and this was so delisious and beyond amazing! So quick and simple to, The whole family loved it along with a side of oven roasted asparagus topped with 3 different cheeses! Easy 5 stars and many thumbs up!
Three words for you: num, num, num. Not in that order. More specifically, an easy, quick recipe for thin pork chops. Who needs flour?! Easy to cook. I tried carbon steel, stainless steel, and nonstick at the same time. Nonstick worked best.
Hi David! I’m happy you enjoyed the recipe. Thanks for doing the experiment and sharing that the nonstick skillet worked best. Do you like your carbon steel pan? I have a carbon steel wok and crepe pan. Currently, I have stainless, cast iron and then Green Pans. I love them all but use the Green Pan several times a day. I’m always looking for new products to love. Thanks again. Have a great day. -Kim
I have made this twice now. Love it! I garnish with parsley and a squeeze of lemon. Is it possible to make a big batch and freeze (uncooked) ?
I’m glad you like the recipe, Julie. I don’t know if it can be frozen, uncooked, as I’ve never tried it. I’m sorry I’m not more of a help. -Kim
Wonderful! I only had the shaker can parm and no pork rinds, but coconut flour stood in. These were lovely and the kiddos liked it too. Thanks for publishing this for us.
Thank you, Gennah! -Kim
This is amazing. I made these tonight family loved it. I work at a cheese shop so bought fresh grated Parmesan at work today. So good. Thank you for the recipe.
I made this recipe today and they are delicious. Everyone in my family enjoy them. Very flavorful.
Thanks
I followed this recipe with thick-cut bones pork tenderloins and they were still pretty pink in the center, but totally done on the outside. Any suggestions on what to do differently to cook it more thoroughly?
Hi Spencer, as it says in the recipe notes, the thickness of the pork chop will require more or less cooking time. You can let the pork chops sit out on the counter longer so the middle isn’t as cold, or you can pound them a little flatter. I also suggest using an instant read thermometer to check the temperature if you are unsure. I hope this helps. -Kim
145° F.
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
Fernando, thank you for providing the information that I should have. I really appreciate the time you took to answer Spencer’s question. Enjoy your weekend. -Kim
Fabulous tasting, fast and easy, what could be better?!
Oh my…. this was delicious.
This will be a regular in our house, we all loved it.
Thank you.
What is the trick to not having the breading stick to the pan and not falling off of the pork chops? Some of it stayed on and got nice and golden, and other times it didn’t. This always happens to me. It’s very annoying. Followed the instructions but it still didn’t work out perfectly. Perhaps next time I’ll try baking them instead of frying them since then there will be a more even heat source. Tastes really good though.
Hi Veronica. I never have this happen, but others have. I use a good non-stick pan, I let my pork chops come to room temperature for 20-30 minutes, I dry them very well before seasoning and coating, I make sure that the pork rinds are very finely ground, and I use enough oil in the pan to coat the bottom. I don’t touch them until it’s time to flip. I push the spatula against the bottom of the pan instead of against the bottom surface of the meat. I swear by using Green Pans! I absolutely love them. I’ve had one for three years and use it 3-5 times a day and am just needing to replace it now. It was an inexpensive purchase from Target. I will buy their top of the line non-stick pan that will hold up to metal spatulas. I just love it. -Kim
I’m hoping that baking them will work better for me. Added benefit of not having grease splatter everywhere :-). Everyone loved the chops btw.
I want to try this recipe tonight but am wondering if by grated cheese, do you mean the Parmesan in the green shaker or do you mean fresh? I’ve seen recipes before where this has been confused and produced WAY different results!
Hi Jenna. I do not use the grated Parmesan in the can for this recipe. I used the pre-grated Parmesan cheese from the Grocery in the specialty cheese section. I hope this helps. -Kim
This was crazy delicious. I used bone in pork chops because that’s what I had, and baked because they were pretty big and would have taken forever to do the 6 in a frying pan lol still took a long time because of size but sooo worth it! I look forward to making again! Thank you!
The cook time was wring. Had I known I would have started early
Crystal, I take my meat out at least 20 minutes before I cook it. It gives the meat a chance to warm up a bit so it doesn’t get shocked and tough in the pan. The cooking time was correct for me. It would depend on how cold your chops were and how thick they were. After testing this recipe several times, I got faster and faster preparing it. I agree that cooking a new recipe for the first time does often take longer than the time specified. I hope you enjoyed the recipe nonetheless. Enjoy your week. -Kim
I love chuletas. I want this to be my new go-to chuleta recipe. And I think we can get there. I made this in my cast iron with avocado oil and my breading fell off. Next time, I’d add more oil, I guess but if anyone has any other feedback, let me know.
Stephanie, that happened to another reader, but hasn’t happened to me. Did the breading stick to the pan? If yes, then maybe you didn’t use enough oil? I used a ceramic coated non-stick pan like Green Pan. Make sure that the pork chops have come to room temperature for 20-30 minutes. Dry them off thoroughly before seasoning and breading. Sometimes steam will build up between the meat and the coating. This can also happen after flipping and the juice pushes up through the top surface of the meat. Again, I tested this recipe several times and didn’t have the problem of the coating coming off. You can see from the photos that it is nice and crispy. Maybe it’s the pan? I hope these ideas help. -Kim
Sometimes the breading will fall off of the oil isn’t hot enough when you first put the chop in. It’s really important to get the oil hot enough to sear the breading on. You can lower the heat as it cooks. It doesn’t take a little practice (and patience). I can’t wait to try this!! Thank you for the recipe!
Happened to me as well. I was using a cast iron skillet. Will try nonstick next time bc the flavor is amazing.
Stephanie, I made these for the first time last night. I used a cast iron skillet, with 3 tablespoons of avocado oil. I cook on an electric range and set the heat for medium-high. The coating did not come off. I do believe what Kim said, about the chops being out at room temp for about a half-hour before prepping and making sure they are nice and dry (i used three paper towels for my five chops!), makes the difference. I also made sure the egg wash wasn’t too thick and used my fingers to press the coating onto the chops. Thank you, thank you, thank you, Kim! The chops were amazing! My 19-year-old son, who has not “gone Keto” with Dad and I, was getting out the Panko crumbs and flour to do his own chops, but I convinced him to give this recipe a try. Well,he loved them (actually ate two chops which is very unusual). Again, thank you for your amazing recipes…it’s making this new way of eating easy-peasy.
Janet! Your son cooks? That’s amazing. I’m glad he liked the recipe as much as you and your husband did. It’s easier when the whole family likes the food so separate meals don’t have to be prepared. Thank you for sharing your experience with the recipe and letting me know how you enjoyed it. Have a wonderful weekend. -Kim
Just opened for Keto type recipes for Pork – This sounds so good will be cooking it tonite … Thank you, looking forward to more low carb recipes as I have just started cooking this way …
Hello, Jennifer. I hope you enjoy the recipe. It seems to be popular. Here’s to discovering new recipes and new tastes on your low carb journey! -Kim
Yumm!!! Made this tonight with the green bean side dish. So Good! Followed the recipe exactly, but omitted the lemon zest (I overlooked that part) big hit with my hubby! Thanks for the tasty recipe!
Fantastic, Kasaundra. I’m so glad you and your husband liked the recipe. Thanks for taking the time to come back and let me know how much you enjoyed it and for rating. Have a nice weekend. -Kim
Oh my goodness,this is a wonderful recipe. Thank you so much.
i don’t usually post a comment as i am always using different recipes from the web, cookbooks,friends, etc. and am always modifying them.. but this recipe is above and beyond delicious, moist and just plain excellent!! i have not really, truly enjoyed a pork chop in years~ (and i have used many cooking methods/flavor combos)..make sure you try to include the bit of lemon zest it is amazing how it subtley it adds to the overall flavors …perfection!! my small tweaks: i used garlic powder (hurrying) and used 1 1/2 tbsp olive oil with 1 tbsp cold pressed coconut oil in cast iron fry pan (i always do this in my cast iron so i don’t have to stress about sticking as coconut oil is more tolerant) and when you add your chop(s) do not touch or move them until time to flip)… but I am so glad i didn’t change anything else..my husband was extremely vocal about how much he was enjoying it!! Thank you for this keeper!!!
So glad you and your husband enjoyed the recipe, Lisa! Thanks for the kind words and for sharing your tweaks. -Kim
I made these last night. I had a lot of boneless pork loin chops so I browned them in batches and put them in a 350 degree oven uncovered for about 25 minutes. They were delicious. Thank you!
Oh, great! I’m glad you liked the recipe. Have a great day. -Kim
Thank you for a wonderful recipe! Made this tonight with the green bean/mushrooms as a side dish – both were stellar! I did not have a lemon so just tossed in a bit of Lemon Pepper which I had already in the spice cabinet. I also did not have regular Parmesan cheese – mine had garlic in it so adjusted accordingly. Lastly, I had my chops in brine most of the day – it was a hit here! So glad I found your site today!!
This is one of my favorite easy recipes. I’m glad you like it too, Erin. Thank you for sharing your changes. Enjoy your week. -Kim
PARMESAN CRUSTED PORK CHOPS
This was tasty.. My first time ever trying pork rinds.. They do kinda stink in the bag, but no carbs! My teen liked it also (I didn’t mention pork rinds) She said, that’s breaded, you can’t eat that! Sssshhhhh… Oh, I didn’t have lemon zest either…
I’m glad you like the recipe, Kim. Yes, I agree, they are stinky in the bag – a little unappetizing, but they make a great breading. Have a great weekend. -Kim
Any way to bake and a substitute for zest? Just at store and not going back but chops for dinner. And I had list. Gotta go back cuz they didn’t take $10 off each card. Publix good about it though. Love this! Dh lc and keto but have twin 15 yo athletic girls and their choice. I would actually be veg but be cooking three different meals, lol.
Cheryl, you can add and subtract what you want to the recipe. I have never baked them. It’s just easier and faster to do it in the pan. Sounds like you are busy making three meals. Lol. Have s nice weekend. -Kim
Hi there, My fiancé and I am new to the Keto diet and one of my struggles is good tasting food. I’m an intermediate cook, and it’s a passion for me to try different ingredients to create a tasty meal- so I was quite sad to see how bland most keto recipes were. But this recipe was amazing! The crust was delicious, and the hint of lemon zest really pulled it all together. We paired it with a Bacon Infused Sugar Snap Peas recipe from ruled.me. I will be visiting your blog often- hopefully I can find something to satisfy my sweet tooth cravings as Stevia is a bit difficult for me to get used to. Keep up the great work!
Thanks Jane. I’m so happy you liked the recipe. I have been disappointed with many of the keto recipes, too. In the name of being super fast and easy for people who demand less time in the kitchen, they often skimp on flavor. A 30 minute meal CAN be tasty as you found out. I love your dinner menu by the way, I’ll have to try the snap pea recipe. Oh, if you are having a hard time with stevia, it could be the type or brand you are buying. Look at my Sweetener article. It talks about different kinds. I, personally, haven’t found any liquid stevia that I like except stevia glycerite. And I use KAL Pure Stevia powder in my coffee every morning. It’s so concentrated that only 1/32 t is used. I often use the powder or glycerite to bump of the sweetness in my baked goods. The KAL does have maltodextrin in it, but so little is used that I doubt there is any effect. Thanks for your kind words and taking the time to leave a comment. Have a great week. -Kim
Try SWERVE sugar substitute. It’s wonderful. No after taste and all natural. They sell powdered and granular. Never tried it in a beverage but in recipes it’s a life saver for me. Good Luck!
Excellent recipe! I was quite surprised about the lemon zest but it added brightness to the dish and really worked perfectly!
I’m happy you liked the recipe, Terri. Enjoy your day. -Kim
Hey I don’t have any rinds..any ideas for an alternative, that would still taste great? I have Italian breadcrumbs, Ritz garlic crackers…idk he’ll please
Hi Brittany. Try subbing the breadcrumbs for the pork rinds, if you are NOT low carb, or subbing almond flour for a low carb option. Have a great weekend. -Kim
This was delicious!!! My husband is in a “biggest loser” contest at work, and is on a strict low carb diet. He loved your recipe!! We are from the south, so I somewhat followed your recipe with okra from our garden as well. Heavenly!!! ?
So glad you an your husband liked the recipe, Emily. The okra sounds amazing. I will have to try. Have a wonderful week. -Kim
I love this recipe! I cook it in bacon fat. :-)
I use the barbecue flavor Artisinal Pork Rinds by Epic
OMG, Gretchen! I will have to try that flavor for sure. Thanks for sharing and for taking the time to leave a comment. -Kim
Wouldn’t the bacon fat not make it low carb? Trust me I LOVE cooking with it but it’s not as healthy as oil, or “pam” I’m sure.
Hi Wendy. If one is following a low carb high fat diet then the bacon grease is completely appropriate and does not have any more carbs than oil, unless the bacon was cured with maple or brown sugar. Pam has a lot of chemical propellants. It’s best to buy a manual sprayer that you can fill with your own oil.
Hi Wendy. If one is following a low carb high fat diet then the bacon grease is completely appropriate and does not have any more carbs than oil, unless the bacon was cured with maple or brown sugar. Pam has a lot of chemical propellants. It’s best to buy a manual sprayer that you can fill with your own oil.
Curious about this. Do you use 100% bacon fat or do you mix bacon fat into the oil? I think that would make these taste amazing and would love to try it but don’t have experience in cooking things ONLY in bacon fat. I have recently started using bacon fat more in cooking and it always adds fabulous flavor!
Hi Kayleigh. If protein lacks flavor, it most likely wasn’t seasoned enough. My instructor in cooking program always said, “Protein loves salt”. Salt and acid create brightness and bring out flavor in food and pepper changes flavor or add another-savory flavor to food.
Yes, you can cook in pure bacon fat. I do it all of the time. You don’t have to mix it with any other oil. -Kim
Used bone in kind and turned out great!
Great to hear, Maggie. It’s a great crust. Thanks for taking the time to leave a comment. Have a wonderful weekend. -Kim
Sounds delishious. I think I’m going to make this tonight.
Thsnks?
It’s so good, Kathy. I think you’ll like it. I’ll be interested to know what you think. Have a great day. -Kim
Pork chop is amazing and flavorful. For the sides I drained a can of green beans and drained a can of carrots but together in a pot with salt, pepper, real butter and fresh lemon juice from the lemon I used for the zest. Simmered for about 15 mins.
I’m thrilled you liked the pork chops, Kimiann. Your side sounds simple and delicious. Thanks for sharing your recipe and for commenting on mine. Enjoy your weekend. -Kim
OK this looks amazing. I’m going to try this crust for my pork tenderloin I’m making tonight.
I’ll pan sear it then place on the oven. Hope it works.
Chrystal, I’m not sure how it will work on a bigger (or rounder?) piece of meat like a pork tenderloin in the oven. Will you comment again and let me know how it turns out? This recipe is more for cutlets and flatter pieces of meat either cooked completely in a pan or at least browned before going into the oven. I’m excited to hear how it goes. Have a nice day! -Kim
Now that just looks amazing! My mouth is watering!!
This look so good. I have left-over chops in the freezer that will be perfect for this. I love the side dish too, which is something I overlook when meal planning and then just end up with a salad that is boring. My kids are adults and teenagers, so they don’t want me to volunteer anymore or embarrass them by talking to their friends.
Stacey, I don’t look forward to the day I am no longer their favorite person and instead an embarrassment. I know it’s a step on their way to becoming independent and adults, but it will be sad. Thanks for the comment. Have a wonderful weekend. -Kim
This dish looks so tasty, I’d like to come over and eat it right now. I have never tried to use pork rinds to make a crust – together with the parmesan and the herbs it must taste incredible.
Thanks Katrin. The crust is so crunchy – almost like a panko crust. I think you would love it. -Kim
Your pork chops look perfect! Love that parmesan crust!
Thanks so much, Maya. -Kim
I’m always looking for ways to make pork chops a bit more interesting – this looks perfect – thanks!