Not a big fan of pork chops? My family wasn’t either until they tried these incredibly juicy, Parmesan-Crusted Low-Carb Pork Chops! The crispy Parmesan breading locks in SO much flavor, and the pork rind crumbs are the perfect low-carb substitute for traditional bread crumbs. (But no one will ever know the difference!)
Be sure to use a meat thermometer to avoid overcooking! You’ll want to remove the chops from the oven at 140°F, then let rest for 5 minutes in the hot pan while they come up to full temperature.
Serve with our Garlicky Green Beans for an easy low-carb dinner that is sure to impress!
INGREDIENTS:
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- 4 boneless pork chops, cut about 1¼” thick
- 1 egg
- 1 tsp. Dijon mustard
- ½ c. pork rind crumbs (we prefer Pork Panko)
- ½ c. finely grated Parmesan cheese
- 1 tsp. dried parsley
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tbsp. avocado oil
- 1 tbsp. butter
STEP 1: Preheat oven to 350°F. Dry pork chops with a paper towel. In small bowl, whisk together egg and Dijon mustard; set aside.
STEP 2: In medium bowl, mix together pork rind crumbs, Parmesan cheese and seasonings.
STEP 3: Dip pork chop into egg mixture so that both sides are coated, then immediately dredge the chop in the Parmesan mixture until evenly coated. Repeat with remaining pork chops.
STEP 5: Heat oil and butter in ovenproof skillet or cast iron pan over medium-high heat until butter is melted and sizzling. Add the pork chops and fry until each side is golden brown (approximately 2 minutes per side).
STEP 6: Transfer skillet to the oven for another 15-20 minutes, until the pork chops reach an internal temperature of 140°F. Let rest for an additional 5 minutes in the hot pan, until internal temperature reaches at least 145°F.
STEP 7: Serve with Garlicky Green Beans.
PARMESAN-CRUSTED PORK CHOPS
Print Pin RateIngredients
- 4 boneless pork chops cut about 1¼” thick
- 1 egg
- 1 tsp. Dijon mustard
- ½ c. pork rind crumbs
- ½ c. finely grated Parmesan cheese
- 1 tsp. dried parsley
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tbsp. avocado oil
- 1 tbsp. butter
Instructions
- Preheat oven to 350ºF. Dry pork chops with a paper towel. In small bowl, whisk together egg and Dijon mustard; set aside.
- In medium bowl, mix together pork rind crumbs, Parmesan cheese and seasonings.
- Dip pork chop into egg mixture so that both sides are coated, then immediately dredge the chop in the Parmesan mixture until evenly coated. Repeat with remaining pork chops.
- Heat oil and butter in ovenproof skillet or cast iron pan over medium-high heat until butter is melted and sizzling. Add the pork chops and fry until each side is golden brown (approximately 2 minutes per side).
- Transfer skillet to the oven for another 15-20 minutes, until the pork chops reach an internal temperature of 140ºF. Let rest for an additional 5 minutes in the hot pan, until internal temperature reaches at least 145ºF.
- Serve with Garlicky Green Beans.
Nutrition
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I love this recipe. It is so salty and savory and delicious! I had an old pork chop recipe that was the only way I would eat pork chops, but now I like this WAY better! And my kids love this one, too! A winner for our whole family 🙂