These Keto Parmesan Crusted Pork Chops are the kind of weeknight dinner that feels special without being fussy. They cook quickly, use simple pantry staples, and come out with a crisp, golden crust and juicy center. The parmesan adds deep, savory flavor while keeping carbs low.
Whether you’re new to keto or just want a dinner that tastes great and feels satisfying, this recipe delivers. Serve it with a bright salad or roasted veggies, and you’re set.
Ingredients
Method
- Preheat and prep: Heat the oven to 400°F (200°C). Pat the pork chops dry with paper towels. This helps the coating adhere and ensures a good sear.
- Season the chops: Sprinkle both sides with salt and pepper. Use about 1/2 teaspoon salt and 1/4 teaspoon pepper per chop, adjusting to taste.
- Make the coating: In a shallow bowl, mix parmesan, almond flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon Italian seasoning. Stir well to combine.
- Beat the eggs: In a second bowl, whisk the eggs until smooth. This creates the “glue” for the crust.
- Dredge: Dip each pork chop in the egg, letting the excess drip off. Press both sides firmly into the parmesan-almond mixture. Pack it on so it sticks.
- Heat the pan: Warm a large oven-safe skillet over medium-high heat. Add 1–2 tablespoons avocado oil. When the oil shimmers, it’s ready.
- Sear: Place the coated chops in the skillet and cook 2–3 minutes per side, until golden brown. Don’t move them too much; let the crust form.
- Optional butter baste: Add 1 tablespoon butter to the pan for extra browning. Tilt the pan and spoon the melted butter over the chops for 30 seconds.
- Finish in the oven: Transfer the skillet to the oven and bake 6–10 minutes, depending on thickness, until the internal temperature reaches 140–145°F (60–63°C). Use an instant-read thermometer for accuracy.
- Rest and serve: Let the chops rest for 5 minutes. Finish with a squeeze of lemon and a sprinkle of parsley if you like.
Why This Recipe Works
The secret is the combo of finely grated parmesan and almond flour. It creates a sturdy, flavorful crust that browns beautifully without bread crumbs.
A quick sear on the stovetop locks in moisture, then finishing in the oven cooks the pork evenly without drying it out. A simple seasoning blend brings balance, and using relatively thick pork chops helps keep the meat tender and juicy. The result: crisp outside, tender inside, and full of flavor.
Shopping List
- Bone-in or boneless pork chops (1 to 1.25 inches thick, 4 chops)
- Parmesan cheese, finely grated (about 3/4 cup)
- Almond flour (1/2 cup; use blanched for best texture)
- Eggs (2 large, for dredging)
- Avocado oil or olive oil (for pan searing)
- Butter (1–2 tablespoons, optional for added browning)
- Garlic powder
- Onion powder
- Paprika (smoked or sweet)
- Italian seasoning (optional)
- Salt and black pepper
- Lemon wedges (for serving, optional)
- Fresh parsley (optional, for garnish)
How to Make It
- Preheat and prep: Heat the oven to 400°F (200°C).
Pat the pork chops dry with paper towels. This helps the coating adhere and ensures a good sear.
- Season the chops: Sprinkle both sides with salt and pepper. Use about 1/2 teaspoon salt and 1/4 teaspoon pepper per chop, adjusting to taste.
- Make the coating: In a shallow bowl, mix parmesan, almond flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon Italian seasoning.
Stir well to combine.
- Beat the eggs: In a second bowl, whisk the eggs until smooth. This creates the “glue” for the crust.
- Dredge: Dip each pork chop in the egg, letting the excess drip off. Press both sides firmly into the parmesan-almond mixture.
Pack it on so it sticks.
- Heat the pan: Warm a large oven-safe skillet over medium-high heat. Add 1–2 tablespoons avocado oil. When the oil shimmers, it’s ready.
- Sear: Place the coated chops in the skillet and cook 2–3 minutes per side, until golden brown.
Don’t move them too much; let the crust form.
- Optional butter baste: Add 1 tablespoon butter to the pan for extra browning. Tilt the pan and spoon the melted butter over the chops for 30 seconds.
- Finish in the oven: Transfer the skillet to the oven and bake 6–10 minutes, depending on thickness, until the internal temperature reaches 140–145°F (60–63°C). Use an instant-read thermometer for accuracy.
- Rest and serve: Let the chops rest for 5 minutes.
Finish with a squeeze of lemon and a sprinkle of parsley if you like.
Keeping It Fresh
Leftovers hold up well and make a great next-day lunch. Store cooled pork chops in an airtight container in the fridge for up to 3 days. For best texture, reheat in a 350°F (175°C) oven or an air fryer so the crust stays crisp.
Avoid microwaving if possible, as it can soften the coating. If you need to freeze them, wrap individually and freeze up to 2 months, then reheat from frozen in the oven until warmed through.
Benefits of This Recipe
- Keto-friendly and low-carb: Almond flour and parmesan keep carbs low while delivering a satisfying crunch.
- High in protein: Pork chops are filling and support a balanced keto meal.
- Fast and weeknight-friendly: From start to finish, you’re looking at roughly 30 minutes.
- Budget-conscious: Pork chops are often more affordable than steak or fish, and everything else is pantry-friendly.
- Family-approved flavors: Mild, savory, and crispy—easy for picky eaters to enjoy.
Pitfalls to Watch Out For
- Overcooking: Pork dries out fast. Use a thermometer and pull at 140–145°F; it will rise a bit as it rests.
- Too-thin chops: Thin cuts cook too quickly and can turn tough.
Aim for at least 1-inch thickness.
- Soggy crust: Moisture prevents browning. Pat the meat dry and get the pan hot before searing.
- Coating falling off: Press the coating onto the pork and avoid flipping excessively. Let the crust set in the pan.
- Using pre-shredded parmesan: It can be too coarse and may not adhere well.
Finely grated parmesan works best.
Variations You Can Try
- Air Fryer Version: Preheat to 380°F (193°C). Cook 10–14 minutes, flipping halfway, until the internal temp is 145°F. Spray lightly with oil for crispness.
- Herb Boost: Add chopped fresh rosemary or thyme to the coating for a fragrant twist.
- Spicy Kick: Mix in 1/2 teaspoon crushed red pepper or a pinch of cayenne to the crust.
- Garlic-Lemon Finish: Melt butter with minced garlic and lemon zest, then spoon over the rested chops.
- Pork Rind Crunch: Replace half the almond flour with crushed pork rinds for an ultra-crispy, zero-carb crust.
- Dijon Undercoat: Brush a thin layer of Dijon mustard before dredging in the egg for tang and extra adhesion.
FAQ
Can I use chicken instead of pork?
Yes.
Use boneless, skinless chicken breasts or thighs pounded to even thickness. Cook times will vary slightly; pull at 160–165°F and rest before serving.
Is almond meal the same as almond flour?
No. Almond meal is coarser and includes the skins, which can make the crust grainy.
Use blanched almond flour for a finer, more cohesive coating.
Do I need a cast-iron skillet?
It helps, but it’s not mandatory. Any oven-safe skillet works. If you don’t have one, transfer the seared chops to a preheated baking sheet to finish in the oven.
What sides go well with this?
Try roasted broccoli, garlicky green beans, a simple Caesar salad, or sautéed zucchini.
For extra richness, add a side of cauliflower mash.
How do I keep the crust from burning?
Use medium-high heat for the sear and watch closely. If browning too fast, lower the heat slightly or move to the oven sooner. Butter adds flavor but can brown quickly, so add it near the end of searing.
Can I make it dairy-free?
Parmesan is key to the crust, but you can try a dairy-free hard cheese alternative and rely more on crushed pork rinds and almond flour.
Flavor will differ, but the texture can still be crisp.
What’s the carb count?
Exact numbers vary by brand and portion size, but each chop typically has very low net carbs, mainly from almond flour. Parmesan and pork are essentially zero net carb foods.
Final Thoughts
These Keto Parmesan Crusted Pork Chops hit the sweet spot of simple, fast, and satisfying. With a crisp golden crust and juicy center, they feel like a treat without breaking your low-carb goals. Keep a few pantry staples on hand and this can be your go-to dinner any night of the week. Pair with a fresh side, add a squeeze of lemon, and enjoy a meal that’s both comforting and smart.
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