These Keto Parmesan Crusted Pork Chops are an easy protein option to pair with your favorite keto side dish. Only 5 ingredients and even fewer carbs!
These Keto Parmesan Crusted Pork Chops are the ultimate menu item to build your dinner around. The tangy acidity of the dijon mustard mixed with the crunch from the parmesan and herb crust makes for the perfect bite. Since the protein:fat ratio is a little high, serve these bad boys with your favorite fatty side. Personally, we highly recommend these garlic butter green beans or our charred cabbage salad to accompany the pork chop.
The pork chops we used came from Butcher Box, and if we're being honest the way they were frozen together we thought we had the world’s largest pork chop in our freezer at one point, but as they thawed, it turned out to be two half-pound chops rather than a single monstrous one (we were mildly disappointed by this fact).
We know the pork chops we’ve picked up from the grocery store in the past are typically pretty puny compared to these. If you end up with thinner pork chops you may want to adjust the cooking time.
Another tip -- if you want to reduce the carb count of this recipe swap out the whole grain mustard for a creamy dijon. You’ll still get that tangy mustard flavor, but you lose a little bit of that crunch. We like the crunch, but you do you.
The parmesan herb crust will provide a good amount of crunchiness though. Use this recipe as a starting point and build your meal around this cornerstone of a delicious dinner staple.
Keto Parmesan Crusted Pork Chops
- 4 (4-6oz) thick cut pork chops
- ¼ cup whole grain mustard
- 1 cup freshly grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic salt
- Preheat the oven to 350° F.
- Place the mustard in a bowl and the parmesan, Italian seasoning, and garlic salt in another. Dip the pork chops in the mustard coating every side then dredge through the cheese mixture.
- Place the pork chops in a cast iron skillet and bake for 40 minutes. Serve with your favorite keto side.
Holly Houg says
I just have to say this is one of the best pork chop recipes I’ve ever made! My kids and I were practically licking our plates clean after we devoured them! Thank you SO much for sharing this amazing recipe with us! It will definitely be on a monthly rotation for our family meals!
This was a complete failure for me. The flavor was there but the chop never crisped up & melted off. I’m not sure where I went wrong. I dipped in the mustard then dredged in the cheese mixture. At 40 mins the the crust was completely soggy yet the pork chop was done. Any suggestions?
Loved this! I didn't have the recommended mustard so I used spicy brown mustard but followed the recipe otherwise. It was easy and incredible!