Crispy Parmesan-Crusted Pork Chops

August 20, 2025 • 0 comments

This recipe combines the comfort of traditional breaded chops with a clever low-carb twist, using crushed pork rinds and Parmesan cheese to create an irresistibly crunchy coating. What makes this dish truly special is the dual cooking method - a quick sear locks in all those savoury flavours, while the oven finish ensures perfectly cooked meat every time. The result? Restaurant-quality pork chops that are ready in just 35 minutes and guaranteed to have your family asking for seconds. Whether you're following a keto lifestyle or want to elevate your weeknight dinner game, these Parmesan-crusted chops deliver big on both flavour and satisfaction. Pair them with roasted vegetables or a crisp salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

(4) Pork Chops
(1/3 cup) Crushed Pork Rinds (or almond flour)
(1 tbsp) Fresh Parsley (chopped or dried)
(1/2 tsp) Garlic Powder
(1/3 cup) Parmesan Cheese (finely grated)
(1/2 tsp) Pink Himalayan Salt
(1/2 tsp) Black Pepper
(1) Large Egg
(3 tbsp) Avocado Oil (or coconut oil)

Directions

Prepare Your Workspace

Start by preheating your oven to 350°F. Take your pork chops out and pat them completely dry using paper towels - this step is crucial for getting that coating to stick perfectly.

Create the Coating Mixture

In a wide, shallow dish, combine the crushed pork rinds, grated Parmesan, chopped parsley, garlic powder, salt, and pepper. Mix everything together until well distributed. In a separate shallow bowl, crack and whisk your egg until smooth.

Coat the Chops

Working with one chop at a time, dip each piece into the beaten egg, making sure both sides are well coated. Next, press the chop into your pork rind mixture, turning to coat both sides thoroughly. The coating should adhere nicely to the egg-washed surface.

Sear for Perfection

Heat your avocado oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers and is hot, carefully place your coated pork chops in the pan. Let them sear undisturbed for about 2 minutes per side until you achieve a beautiful golden-brown crust.

Finish in the Oven

Transfer your entire skillet directly into the preheated oven. Bake for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 140°F. Remove from oven and allow the chops to rest for 5 minutes - they'll continue cooking and reach the perfect 145-150°F internal temperature.

Serve and Enjoy

These chops are at their absolute best when served immediately while the coating is still crispy. Pair them with your favorite low-carb vegetables or a fresh salad for a complete meal.

Notes

Pan Selection: An oven-safe cast iron or stainless steel skillet works best for this recipe since it goes from stovetop to oven
Coating Alternatives: Feel free to substitute almond flour for pork rinds if preferred - both create an excellent crispy texture
Thickness Matters: Thicker chops (1¼ inch) work best for this cooking method. Thinner cuts may overcook
Storage: Leftovers can be gently reheated in a warm oven, though the coating won't be quite as crispy as when freshly made
Temperature Tip: Don't skip the resting period - it ensures juicy, perfectly cooked meat

Original post by All Day I Dream About Food