Craving a delicious, golden-brown, crispy pork chop that fits perfectly into your low-carb lifestyle? Look no further than these Keto Parmesan Crusted Pork Chops. With a quick and easy cook time, these juicy pork chops make the perfect hearty meal for any night of the week.
Why This Recipe Works
These parmesan crusted pork chops are extra tender and juicy, with a crispy browned exterior. The secret lies in the two-step cooking method that locks in flavor both inside and out! Pan-frying creates a beautiful crust, while oven baking ensures the pork is cooked through and remains succulent. For an even faster and easier option, the air fryer provides perfectly cooked and crispy pork chops every time.
Ingredients You'll Need
- Boneless pork chops (about 1/2-inch to 1 1/4-inch thick)
- Pork rind crumbs (or almond flour)
- Grated Parmesan cheese (freshly grated or pre-grated)
- Egg
- Heavy whipping cream (optional, for egg wash)
- Olive oil, avocado oil, or coconut oil
- Garlic powder
- Salt
- Pepper
- Optional seasonings: Italian seasoning, paprika, onion powder, thyme, oregano, basil, Dijon mustard, spicy brown mustard, parsley
Preparing the Pork Chops
- Preheat: If baking, preheat the oven to 350ºF or 400°F (depending on the recipe variation). If using an air fryer, preheat to 350 degrees.
- Prepare the Pork Chops: Pat the pork chops dry with paper towels. This is a crucial step to ensure the crust sticks properly.
- Season: Season both sides of each pork chop with salt, pepper, and garlic powder (and any other desired seasonings) to taste.
- Prepare the Egg Wash: In a shallow bowl, whisk together the egg and heavy whipping cream (if using) until smooth.
- Make the Parmesan Crust: In another shallow bowl, combine the pork rind crumbs (or almond flour) and grated Parmesan cheese, mixing well to combine. For the best texture, ensure the pork rinds are finely crushed, resembling breadcrumbs. A food processor works great for this, but be careful not to over-process them into a sticky mess.
Cooking Methods
Air Fryer Method
- Coat the Pork Chops: Dip each pork chop into the egg mixture, and then coat thoroughly with the parmesan mixture to form a pork rind crust.
- Air Fry: Cook the pork chops in a single layer in the preheated air fryer for 15-20 minutes. Flip them halfway through the cooking process.
- Check for Doneness: Ensure each chop reads 145°F (63°C) on an internal thermometer.
Pan-Fried and Oven-Baked Method
- Coat the Pork Chops: Dip each pork chop into the egg to coat both sides, then dredge in the pork rind mixture on both sides.
- Sear: 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 per side.
- Bake: Transfer the whole skillet to the preheated oven (350ºF) for another 15 to 20 minutes, or until the pork reaches 140ºF (60°C) on an instant-read thermometer.
- Rest: Remove from the oven and let rest for 5 minutes (they will continue to cook on the hot pan and reach 145 to 150ºF (63-66°C)).
Oven-Baked Method ("Shake and Bake")
- Combine Dry Ingredients: In a large zipper-style freezer bag, add the almond flour, Parmesan cheese, paprika, garlic powder, sea salt, black pepper, and onion powder. Close the bag and shake to mix the breading.
- Prepare Egg Wash: In a separate medium-size mixing bowl, beat the egg and the heavy cream (if using).
- Coat the Pork Chops: Dip a pork chop in the beaten egg mixture to lightly coat. Place the pork chop in the zippered bag, close the bag, and shake the pork chop until coated.
- Bake: Open the bag and place the pork chop on the prepared baking sheet. Repeat the process with the remaining pork chops. Bake at 400℉ (200℃) for 20 to 35 minutes (depending on the thickness of the pork chop and whether it is bone-in or boneless), flipping the pork chops over halfway through cooking time.
Parmesan Dijon Crusted Pork Chops
- Preheat: Preheat the oven to 400°F (200°C). Place a cooling rack on top of a baking sheet.
- Prepare Mustard Mixture: In a shallow mixing bowl, combine the Dijon mustard, spicy brown mustard, olive oil, garlic powder, thyme, onion powder, oregano, basil, and Italian seasoning.
- Coat with Mustard: Coat the mustard-covered chops liberally with Parmesan cheese on both sides.
- Bake: Bake for 20 minutes. Watch closely during the last few minutes and broil for an extra minute or two if needed to achieve desired crispiness, being careful not to burn the crust.
Tips for the Perfect Pork Chop
- Dry Pork Chops: Ensure the pork chops are completely dry before coating to help the crust adhere better.
- Don't Overcook: Use a meat thermometer to check the internal temperature and avoid overcooking. Pork is safe to eat at 145°F (63°C).
- Use an Ovenproof Skillet: When pan-frying and baking, use an ovenproof skillet like cast iron or stainless steel.
- Don't Crowd the Pan: Avoid crowding the pan when searing to ensure even browning.
- Serve Immediately: These pork chops are best served immediately after cooking to enjoy the crispiest crust.
Variations and Substitutions
- Breading: If you don't want to use pork rinds, double up on the Parmesan cheese or use almond flour.
- Cheese: Experiment with different hard cheeses like pecorino romano or asiago.
- Seasonings: Add Italian seasoning, paprika, onion powder, or other herbs and spices to customize the flavor.
- Mustard: For a tangy twist, use Dijon mustard or spicy brown mustard in the coating.
Serving Suggestions
These Keto Parmesan Crusted Pork Chops pair well with a variety of low-carb sides, such as:
- Creamy mashed cauliflower
- Air fryer Brussels sprouts
- Simple side salad
- Chive Horseradish Cauliflower Mash
Nutritional Information
This keto parmesan crusted pork chop recipe has approximately 1.3g of carbs and 0g of fiber per serving, resulting in 1.3g net carbs per pork chop. Keep in mind that nutritional information can vary based on specific ingredients and serving sizes.
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