Keto Crispy Pork Rind Crusted Baked Pork Chops
Tender pork chops get a satisfying crunch from a coating made with crushed pork rinds and parmesan cheese, seasoned with garlic, onion, and mustard powder. This protein-packed dish delivers all the comfort of breaded chops without traditional breadcrumbs. The pork rind coating creates an incredibly crispy exterior while keeping the meat juicy inside. Perfect for weeknight dinners when you want something hearty and flavorful that bakes hands-free in the oven.
Ingredients
- 3 ½ cup pork rinds, whole piecescrushed almonds1:1ketonutadds tree_nuts
different texture, milder flavor
- ¼ cup parmesan cheese, shredded
- ⅛ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 ½ teaspoon mustard powder
- ½ teaspoon paprika
- ½ large egg, raw
- ½ pound pork loin chops, boneless center cut, thin sliced
Instructions
- 1
Preheat oven to 375 degrees
- 2
Pulse pork rinds, parmesan, salt, pepper, garlic powder, onion powder, mustard powder, and paprika in food processor until fine crumbs form
- 3
Spread pork rind mixture on a plate, whisk egg in small bowl, and line sheet tray with parchment paper
- 4
Dip each pork chop in egg, letting excess drip off
- 5
Press both sides of pork chop into breading mixture
- 6
Place coated chops on parchment-lined tray
- 7
Bake for 40 minutes
- 8
Flip chops and bake additional 12 minutes
Tips
Pulse pork rinds in short bursts to avoid turning them into powder - you want fine crumbs with some texture
Let excess egg drip off completely before breading to ensure the coating adheres properly and doesn't slide off
Don't skip flipping the chops halfway through - this ensures even browning and prevents soggy bottoms
Good to Know
Store covered in refrigerator for up to 3 days. Reheat in 350F oven for best crispiness.
Bread chops up to 4 hours ahead and refrigerate. Bake when ready to serve.
Serve immediately while coating is crispy. Garnish with chopped parsley and lemon zest if desired.
Common Mistakes
Don't over-process pork rinds into powder or coating won't adhere properly
Avoid overcrowding the pan to ensure even cooking and browning
Substitutions
Dairy-Free Swaps
General Alternatives
different texture, milder flavor
FAQ
Can I use bone-in pork chops instead?
Yes, but increase cooking time by 10-15 minutes and check internal temperature reaches 145F for food safety.
What if I don't have mustard powder?
You can substitute with 1 teaspoon prepared Dijon mustard mixed into the egg, or simply omit for milder flavor.
How long will the coating stay crispy?
Best served immediately, but coating stays reasonably crispy for about 30 minutes after baking if kept uncovered.