This baked pork chop recipe is breaded for extra flavor, but it’s still totally low carb and keto friendly! It’s a family favorite in our house and I bet it will be in yours too! Scroll to the bottom for the complete recipe, but be sure to read through the post for all of my tips and tricks for these breaded baked pork chops!
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We love pork for breakfast in our house and it’s just as big of a hit at dinner time!
I honestly think that Chad could survive on pork alone. Cooking bacon or sausage is about as far as he usually gets in the kitchen, after all. 😉
Anyway, these baked pork chops are a super simple, family-friendly recipe that is totally low carb and keto friendly.
We love breaded baked pork chops because it doesn’t feel like a low carb dinner and the breading adds a nice flavor and a bit of crunch to the outside of the pork chops.
Serve these with our Alfredo baked asparagus and a salad topped with our keto caesar dressing!
Please note: these pork chops will NOT get quite as crispy as they do with bread crumbs, but we all LOVE these breaded pork chops anyway! They’re perfect, if you ask me!
What breading for baked pork chops:
We’re keeping things low carb and super simple with these low carb pork chops!
First, you’ll want to grab a bag of pork rinds and crush them. You can use a meat tenderizer to crush them in the bag or you can pop them in your food processor. Both work well.
Combine the crush pork rinds with some powdered Parmesan cheese, garlic powder, and onion powder.
So simple and so good!
You’ll also need a couple of beaten eggs to dunk your chops in. This will help the pork rind breading stick to the pork chops as they bake.
How to bake pork chops:
Preheat your oven to 400 degrees and spray a baking sheet with non-stick spray.
Place your breaded pork chops on the baking sheet and pop them into the hot oven.
It doesn’t get much better than this!
How long to bake pork chops:
This will depend on the thickness of your pork chops.
For boneless chops that are about 3/4 – 1-inch thick, you’ll want to bake for 15-20 minutes.
I don’t recommend baking thinner pork chops as they tend to dry out quickly.
Pork can be served a bit pink in the center or you can cook it entirely through.
Tools needed for these oven baked pork chops:
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Food Processor: This is not necessary for turning the pork rinds into crumbs as you can do this by hand, but it makes it so much quicker and easier. We use this food processor for everything from slicing veggies to shredding cheese.
Baking Sheet: A large rimmed baking sheet is a kitchen essential.
What to serve with these easy baked pork chops:
My mashed cauliflower and keto coleslaw are perfect alongside pork chops. Broccoli with cheese sauce is a favorite. A side salad with ranch dressing is always a simple option, too.
Breaded Baked Pork Chops
Ingredients
- 4 boneless pork chops 1 inch thick
- 2 large eggs
- 2 cups crushed pork rinds
- ½ cup powdered Parmesan
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray.
- Crack the eggs into a shallow dish and beat well.
- Add the pork rinds, Parmesan, parsley, garlic powder, and onion powder to a second shallow dish and stir well to combine.
- Dip the pork chops, one by one, first into the egg and then into the pork rind breading. Press the breading firmly into the pork to be sure it sticks.
- Place the pork chops on the baking sheet and bake for 15-20 minutes or until pork reaches a minimum temperature of 150 degrees and up to 160 degrees.
- Serve immediately.
Claudia Horak says
Baking is the way to go with thick porkchops. We loved the recipe.
Claudia Horak says
I use pork rinds for any breading. The reviewer who said that she couldn’t find pork rinds in her grocery store needs to look in the frito/potato chip aisle and not the baking crumb aisle. In some communities, pork rinds are used like chips for snacking.
PS Am going to try some of these recipes! Can’t wait.
Diana says
Oh man, what a game-changer pork rind/Parmesan breading is! My DH fell in love with chicken and pork chops breaded this way and actually prefers it to the traditional flour or cracker crumb breading. We make chicken Parmesan, fried chicken, crab cakes, pork, and shrimp with this breading and also it’s fabulous as a topping for any casserole.
Karly Campbell says
Love that combo! So glad you and your husband do too! 🙂
Elizabeth A Wilson says
I would like to do this as a chicken parm recipe and I see that you’ve mentioned converting the time for a convection oven but is that 30 min less time ? I have the on the counter convection/air fryer oven and am still not a big cook in the kitchen so making my way through trial by error
Karly Campbell says
Hi Elizabeth! I have a chicken parmesan recipe, if that’s helpful. The conversion wouldn’t be 30 minutes less, but I don’t know what it would be. Your oven manual should give conversion temp/time.
Maggie says
Any sub for the pork rinds? I don’t have them on hand right now
Karly Campbell says
You could try almond flour. 🙂
Jodi says
Made these last night and we love them. Took about 40 min in my old gas oven, turned out perfect, they were so easy and very tasty.
Lanie says
I tried these in my air fryer. Nice and crispy, and very delicious!
Karly Campbell says
Thanks for sharing!
Theresa says
Can you do this with chicken?
Karly Campbell says
Yep, you can!
Carla Skidmore says
I have not seen Pork Rind Crumbs at Market 32, where I shop, but I shall ask for them the next time that I need groceries. I have, in the past, used Italian Dressing, or Gluten-Free Bread Crumbs on pork chops and both give us tender, juicy chops.
I love your suggestions for new ways of cooking pork chops or chicken, both staples at our home, as after cooking for as long as I have been “in charge” of the kitchen new ideas are appreciated. If you suggest a recipe that contains wheat or other product with gluten, I can easily find a way to work around that recipe using a GF substitute.
One of your responders was rather unsympathetic to those with this severe allergy, I just hope that she never faces this issue as it is a big issue for some, such as my husband. His allergy to gluten occurred ten years ago when wheat became even more of a hybrid product that could withstand torrential rain or severe drought. So climate change is real and has affected farmers and those who buy their products. When we have dined out, we have learned that many of our servers, also, must be on a GF diet, either because they had Celiac Disease from birth, or it was acquired about ten years ago. All vegetables and meats are gluten-free, but wheat, barley, hops and spelt do contain gluten.
Any fermented product, such as wine is fine. I often use this in cooking as well as a nice glass of wine at dinner. Other alcohol is, also, OK, such as bourbon, rye, and some vodkas, if that vodka is made from potatoes. Tito’s makes an all potato vodka, but look at the label if you are on a GF diet as some vodka is made with wheat.
Diana says
Remember that gluten free doesn’t always (or even most of the time) translate to low carb or keto, as most of the commercial gluten free flours and bread replacements contain potato starch, tapioca starch, sorghum flour, etc. and are quite high in carbohydrates. Pork rinds are a great answer to this, as well as as coconut, almond, or lupin flours. Good luck on your gluten free and keto journey–it’s quite the challenge!
Terri Larimore says
I am not a big pork eater but I think I will try this with a “butterflied” boneless skinless chicken breast. What would you suggest I adjust the cooking time to for chicken?
Karly Campbell says
Hi Terri! It’ll depend on the thickness of the chicken, but probably around 30 minutes. The best thing to do is use a meat thermometer. 🙂
M T says
This was awesome. Just awesome. I’ve avoided pork chops for months, because I only like them breaded. I made half my pork chops with shake n bake for everyone else, because they like it, and made the other half with this. My family agreed that this was better than any breading I’ve made using bread crumbs, and way better than the shake-n-bake. Family sold. Mom win! Going to use on chicken too. Just amazing. Thanks!
Karly Campbell says
Yay!! So glad it was a hit! I use this breading for chicken parm too, if you wanna give that a try! 🙂
Je’Lisia Edwards says
Is there a specific way I have to type this recipe in the Carb Manager app? I see a lot of your other recipes, but not this one. I’m looking forward to making this dish Thank you !
Karly Campbell says
Hmm, I’m not sure how my recipes would be in Carb Manager, as I’ve never added them. I guess I’m not sure how that works.
Magriet Cordier says
Can i do these in a convection oven?
Karly Campbell says
Yes, but you’ll need to convert the temperature or bake time.
Carla Alcorn says
I made these and they were fantastic! Juicy and delicious! Will definitely be making them again…..and I also used the breading recipe to make chicken fingers! Yummy!
Katie says
These sounds amazing! Will have to try them this weekend! 🙂
Karly Campbell says
Enjoy! 🙂