Parmesan-Crusted Low-Carb Pork Chops

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:

• 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.