Almond-Crusted Baked Pork Chops

Why This Is Strictly Keto

Finely ground almonds and parmesan stand in for the traditional breadcrumb crust, giving these pork chops a crunchy coating with no wheat flour or processed panko anywhere near the pan.

Ingredients

• 4 bone-in pork chops (about 3/4 inch thick)
• 1 cup almond flour
• 1/3 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 2 large eggs, beaten
• 2 tablespoons olive oil, for the pan

Instructions

1. Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Set up breading station: In a shallow bowl, combine almond flour, parmesan, garlic powder, paprika, thyme, salt and pepper. Place the beaten eggs in a second shallow bowl.

3. Bread the chops: Season pork chops with salt and pepper, dip each in egg, then press firmly into the almond flour mixture to coat both sides.

4. Sear: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chops 2 minutes per side until golden.

5. Bake: Transfer the skillet (or move chops to the lined baking sheet) to the oven and bake 15–18 minutes, until internal temperature reaches 145°F.

6. Rest and serve: Let rest 5 minutes before serving.

Nutritional Info (per serving, approximate)

Tips

• Press the almond coating on firmly so it doesn’t fall off during searing.
• A meat thermometer is the most reliable way to avoid overcooking the chops.
• Swap in ground pecans for a slightly sweeter crust.