Parmesan Crusted Pork Chops from Low Carb Maven
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Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 409.8
- Total Fat: 23.1 g
- Cholesterol: 158.4 mg
- Sodium: 366.3 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0.0 g
- Protein: 48.4 g
View full nutritional breakdown of Parmesan Crusted Pork Chops from Low Carb Maven calories by ingredient
Introduction
A crispy Parmesan crust makes these Parmesan crusted pork chops juicy and flavorful. This easy ketogenic recipe is perfect for any low carb diet.Source:
https://www.lowcar
bmaven.com/parmesan-crusted-pork-chops
-boneless/ A crispy Parmesan crust makes these Parmesan crusted pork chops juicy and flavorful. This easy ketogenic recipe is perfect for any low carb diet.
Source:
https://www.lowcar
bmaven.com/parmesan-crusted-pork-chops
-boneless/
Number of Servings: 4
Ingredients
-
1 1/4 pount boneless pork chops (4 chops)
salt and pepper
1 tbsp olive oil
--Parmesean Crust--
1/2 cup graded Parmesan cheese (2 oz)
1/2 cup crushed pork rinds
1 tbsp minced fresh parsley
1/2 tsp minced fresh garlic
1/2 tsp lemon zest
1 large egg, beaten (for egg wash)
2 tsp water
Tips
NOTE:
I had three thick pork chops (3/4 - 1 inch each). Cooking time should be increased or decreased for thicker or thinner chops and depending on how cold your meat is to start with. Please use an instant read thermometer to check your temperature before removing from the pan: 145 for medium and 160 for well. Let the meat rest for 10-15 minutes before cutting.
The Parmesan crust mixture is just enough for 4 pork chops. At three, I had some left over. This recipe halves, nicely, but it will effect cooking time. Try 4-5 minutes per side.
Directions
Preparation:
Let the pork come to room temperature for 20-30 minutes before beginning. Pat the pork dry with a paper towel. Season well with salt and pepper. Beat the egg and water in a shallow bowl large enough to fit a pork chop.
Low Carb Coating:
Place the grated Parmesan cheese and crushed pork rinds onto a large dinner plate. Mince the garlic and parsley and add to the cheese. Zest a small lemon, adding the zest to the plate. Mix well with fingers to combine ingredients.
Procedure:
Heat a large frying pan over medium heat until hot. Using a fork, place a pork chop into the egg mixture, flipping it over a few times to fully coat. Let any extra egg run off before placing the pork chop into the Parmesan coating. Push and wiggle it into the mixture, making sure it is completely coated. (I use my fork to flip the pork and the other hand to sprinkle and pat the mixture over all surfaces).
Pour the oil into the pan and swirl to coat. Add the crumbed pork chop and put it into the pan. Repeat the breading procedure with the remaining pork chops.
When the pork chops are all in the pan, set the timer for 3 minutes. When time is up flip the 1st pork chop. Wait 1 minute and flip the next. Wait another minute and flip the third pork chop. Wait 1 minute and flip the last pork chop.
Set the timer again for 3 minutes. Check the pork by pressing the top lightly with the finger. If it's squishy, it's not done. If it's firm, it's done. Pork should be cooked until the internal temperature is 165 F. Use an instant read thermometer to check.
When time is up, remove the 1st chop to a place and tent loosely with foil. Remove the remaining pork chops to the plate 1 minute apart just like you did for flipping in step 4. Let rest for 10 minutes and serve.
Cooking time will vary depending on the thickness of the pork chops and the temperature of your pan. Please use common sense and a thermometer to make sure your pork is cooked to your liking.
Serving Size: Makes 4 pork chops
Let the pork come to room temperature for 20-30 minutes before beginning. Pat the pork dry with a paper towel. Season well with salt and pepper. Beat the egg and water in a shallow bowl large enough to fit a pork chop.
Low Carb Coating:
Place the grated Parmesan cheese and crushed pork rinds onto a large dinner plate. Mince the garlic and parsley and add to the cheese. Zest a small lemon, adding the zest to the plate. Mix well with fingers to combine ingredients.
Procedure:
Heat a large frying pan over medium heat until hot. Using a fork, place a pork chop into the egg mixture, flipping it over a few times to fully coat. Let any extra egg run off before placing the pork chop into the Parmesan coating. Push and wiggle it into the mixture, making sure it is completely coated. (I use my fork to flip the pork and the other hand to sprinkle and pat the mixture over all surfaces).
Pour the oil into the pan and swirl to coat. Add the crumbed pork chop and put it into the pan. Repeat the breading procedure with the remaining pork chops.
When the pork chops are all in the pan, set the timer for 3 minutes. When time is up flip the 1st pork chop. Wait 1 minute and flip the next. Wait another minute and flip the third pork chop. Wait 1 minute and flip the last pork chop.
Set the timer again for 3 minutes. Check the pork by pressing the top lightly with the finger. If it's squishy, it's not done. If it's firm, it's done. Pork should be cooked until the internal temperature is 165 F. Use an instant read thermometer to check.
When time is up, remove the 1st chop to a place and tent loosely with foil. Remove the remaining pork chops to the plate 1 minute apart just like you did for flipping in step 4. Let rest for 10 minutes and serve.
Cooking time will vary depending on the thickness of the pork chops and the temperature of your pan. Please use common sense and a thermometer to make sure your pork is cooked to your liking.
Serving Size: Makes 4 pork chops