A crispy Parmesan crust makes these Parmesan crusted pork chops juicy and flavorful. This easy ketogenic recipe is perfect for any low carb diet.
Look at the crispy crust on that Parmesan crusted pork chop! Is there any doubt in your mind that it’s delicious?
February is one of my favorite months. It’s close enough to January that my excitement for the New Year hasn’t waned and it’s also the month for Super Bowl Gatherings and special Valentine’s Day Dinners – and desserts!
Although chicken is the protein of choice at my house, pork is a close second. Not only do we enjoy the yumminess of bacon, ham, and sausage, but pork tenderloin, pork roasts, and pork chops find their way to our table frequently. Tender and flavorful, pork is just as versatile as chicken and can be subbed in many chicken recipes – like Pork Loin Piccata.
This recipe for Parmesan crusted pork chops makes a quick and easy weeknight dinner – something I am always interested in. Now that my children are getting older, I spend more time after school helping with homework and at extracurricular activities. This means less time for cooking.
Having a few go-to recipes to fall back on during the week is important and this Parmesan crust is one I use all of the time. It’s crazy easy to make and is also great on chicken and steak. In fact, I used it on my popular recipe for Skillet Chicken Parmesan – which tastes every bit as good as the restaurant version. (For a similar shrimp recipe, check out this Oven Fried Garlic Parmesan Shrimp recipe.)
For this recipe I used New York pork chops, which are boneless. I suspect New York pork chops are just thick cuts of pork loin or pork roast. If you are like me, then you’ve probably purchased a whole pork loin from Costco or the grocery and cut it yourself into boneless pork chops, stew meat and meat for shish-kebab. If not, I have a post on how I trim and cut a whole pork loin to save money.
[Low Carb Tip:] When I spend a little time on a fancy looking low carb entrée, I make sure my low carb side is super easy. I served these Parmesan crusted pork chops with a quick and easy green bean mushroom saute, but I could have easily served buttered vegetables (steamed in the microwave) or a nice side salad. For more low carb vegetable ideas check out my post on 10 ways to vary your vegetables, which provides 10 ideas and 3 cooking methods or really 30 recipes in 1 post!
This recipe for Parmesan Crusted Pork Chops is 1 net carb per serving.
Parmesan Crusted Pork Chops (Boneless)
- 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
- Let the pork come to room temperature for 20-30 minutes before beginning or alternately put into the microwave for about 30 seconds. 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.
- Heat a large frying pan over medium heat until hot. Pick up a chop with a fork and put it in the beaten egg. Flip it over a few times to fully cover, lift with fork and let any extra egg run off. Place it into the Parmesan coating and push and wiggle it into the mixture to mike sure it is completely coated. (I use my for to flip the pork and the other hand to sprinkle and pat the mixture over all surfaces of the pork).
- 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 165 F. 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.