I love pork chops but I sometimes find them really dry. The secret to perfectly moist and juicy pork chops? First, coat them in this crumb coating, second, use a meat thermometer. I cook meat so much better now that I invested in a good meat thermometer.
Pork rinds are a must for keto cooking. They are so versatile and act just like bread crumbs in most recipes but with zero carbs! I buy the jumbo container from Costco as they last for a long time! You can even buy flavored pork rinds…. I have yet to try any other than regular. I want to get the BBQ flavor and make this recipe again!
Keto Crumb Coated Pork Chops
4 boneless pork chops
1/2 cup almond flour
1/4 cup pork rinds
1 tsp smoked paprika
1 tsp garlic powder
2 Tbsp heavy cream
Preheat oven to 400. Line a tray with parchment paper, set aside.
In blender or food processor, pulse together almond flour, pork rinds, smoked paprika, and garlic powder until resembling fine crumbs. Dump into shallow bowl or plate with sides.
In another shallow bowl, whisk together egg and heavy cream.
Dip each pork chop into the egg mixture and then into the crumbs to coat both sides.
Place coated pork chops onto prepared tray.
Cook in preheated oven until pork chops are done, approximately 20 – 30 minutes. (Check with a meat thermometer to be sure.)
So tasty! And very “shake and bake”-ish
I served mine with coleslaw and some cucumber and tomato slices to keep things keto.
This coating is also gluten free!
Meal prepping this meal works like a charm too, in case you were wondering.
From start to finish in about 40 minutes. If you buy already crushed pork rinds it will take even less time! You can just stir the coating ingredients together instead of using a blender.
According to MyFitnessPal, one pork chop is: 260 calories, 15 fat, 3.8 carbs, 2.1 fiber, and 29 protein. If you count macros I suggest entering your own just to be sure as counts change with weights and brands!