Parmesan Pork Chops (Keto) (Edit recipe)

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This is an easy dish that can be cooked in the oven or pan fried. Of course the Parmesan makes it taste incredible! Serve with a side of vegetables or potatoes, enjoy. The recipe can easily be doubled if you need more.

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

6

Serves: 2

Ingredients

2 Eggs
.75 cup Parmesan Cheese, grated
3 Tbsp Almond Flour
.5 tsp Sea Salt
.5 tsp Black Pepper
4 Pork Chop, Loin Butterfly Chop, or 2 boneless chops sliced into cutlets

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Turn oven on to 350 degrees to preheat.
Put a wire rack onto a cookie sheet and spray with oil, set aside.
Place 2 pork chops into a large plastic bag and using a large mason jar or similar pound each to be a little thinner.
Repeat.
In a shallow dish add the eggs and use a fork to mix up.
In a different shallow dish add the cheese, almond flour, salt, and pepper. Stir to mix.
With one hand dip one pork chop into the egg batter, coat both sides.
Lay into cheese mixture and gently press down, turn over to coat the other side. Lay onto the wire rack.
Repeat until all pork chops are done.
Cook for 25 minutes. Check internal temp, should be 160. If not cook until each chop is 160.

Notes

If you would like to pan fry these use a large skillet on medium add a few tablespoons of oil and cook until golden brown. I cook the about 3 minutes on each side and flip. If cook too long at once the cheese will burn. Keep cooking/flipping until done. Check internal temp to be sure they are done.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	402
Fat:	17 g
Carbohydrates:	7 g
Protein:	53 g
Cholesterol:	24 g
Sodium:	1115 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.