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.