Parmesan-Crusted Pork Chops
Juicy boneless pork chops in a golden, crunchy parmesan and almond flour crust, pan-fried and finished in the oven — all the crunch of breaded chops without a crumb of bread.
Nutrition per serving
1 chop- Net carbs
- 1.6g
- Calories
- 496kcal
- Protein
- 44g
- Fat
- 34g
- Total carbs
- 2.7 g
- Fiber
- 1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Nut-free (pork rind crust): Finely crushed pork rinds replace the almond flour for an extra-crunchy, nut-free coating.
- Blitz the pork rinds in a food processor (or crush them in a bag with a rolling pin) until they look like fine breadcrumbs, then mix them with the parmesan and spices.
Parmesan-crusted chicken: Chicken breasts pounded to an even thickness take the same crisp parmesan coating.
- Pan-fry 3 minutes per side, then bake 8–12 minutes, until the thickest part reaches 165°F (74°C).
Lemon-caper butter sauce: A quick piccata-style pan sauce of butter, lemon, capers and garlic is spooned over the crisp chops.
- While the chops rest, wipe out the skillet and melt the butter over medium heat. Add the garlic and capers and cook 1 minute, then stir in the lemon juice and a pinch of salt. Spoon over the chops just before serving so the crust stays crisp.
- Pork chops
- Parmesan crust
- To cook
- Nice to have (optional)
- Pork chops
- Parmesan crust
- To cook
- Nice to have (optional)
- Pork chops
- Parmesan crust
- To cook
- Nice to have (optional)
- Pork chops
- Parmesan crust
- To cook
- Also add
- Nice to have (optional)
Estimated cost $10.58 for 4 servings ($2.65 each) · how we estimate
Instructions
-
Heat the oven to 400°F (200°C). Pat the chops very dry and season both sides with the salt and pepper.
-
Beat the egg with the Dijon in a shallow dish. In a second dish, mix the parmesan, almond flour, garlic powder, Italian seasoning and paprika.
-
Dip each chop in the egg, let the excess drip off, then press it firmly into the parmesan mixture on both sides and around the edges. Set on a plate.
-
Heat the oil and butter in a large oven-safe skillet over medium heat until the butter foams. Add the chops and cook 2–3 minutes per side, until golden brown. Keep the heat at medium — parmesan browns fast and can scorch.
-
Transfer the skillet to the oven and bake 6–10 minutes, until an instant-read thermometer in the center of the thickest chop reads 145°F (63°C).
-
Rest the chops on a wire rack for 3–5 minutes so the underside stays crisp, then serve with lemon wedges and parsley.
Tips for success
-
Use finely grated, almost powdery parmesan (the kind from a microplane or the green-can style) — it clings to the egg in an even layer. Coarse shreds fall off. - Don't move the chops for the first 2 minutes in the pan; the crust releases on its own once it has set.
- Thin chops, about ½ inch (1.25 cm), can be cooked entirely on the stove in 3–4 minutes per side. Serve with garlic green beans or a crisp salad.
Nice to have, not needed
- A wire rack keeps the crust crisp while the chops rest — a plate works, but the underside softens a little.
- An air fryer can do the whole job: 380°F (195°C) for 10–14 minutes, flipping halfway, until 145°F (63°C).
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Re-crisp on a rack at 375°F (190°C) or in an air fryer for 6–8 minutes; the microwave softens the crust.
Prep tip: Bread the chops up to 4 hours ahead and keep them uncovered on a rack in the fridge — the coating dries slightly and sticks even better.
Refrigerate up to 3 days. Re-crisp in a 375°F (190°C) oven or air fryer for 6–8 minutes.
Variations
3 variations, each with its own ingredients and macrosNut-free (pork rind crust)
DietFinely crushed pork rinds replace the almond flour for an extra-crunchy, nut-free coating.
- blanched almond flour → pork rinds
1 g net · 483 kcal · 46 g protein · 32 g fat · ≈$2.68 per serving (−0.6 g net carbs vs the original)
Parmesan-crusted chicken
ProteinChicken breasts pounded to an even thickness take the same crisp parmesan coating.
- boneless pork chops → boneless, skinless chicken breasts
1.6 g net · 411 kcal · 47 g protein · 23 g fat · ≈$2.50 per serving (same net carbs as the original)
Lemon-caper butter sauce
FlavorA quick piccata-style pan sauce of butter, lemon, capers and garlic is spooned over the crisp chops.
- + 3 tbsp butter
- + 2 cloves garlic
- + 2 tbsp capers
- + 2 tbsp fresh lemon juice
2.7 g net · 576 kcal · 44 g protein · 42 g fat · ≈$2.93 per serving (+1.1 g net carbs vs the original)
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