Parmesan crusted pork chops packed with nothing but flavor. This crispy crust of parmesan cheese mixed with garlic and herbs then seared onto juicy pork chops. An easy to make recipe that is healthy for the family and perfect for anyone on the keto diet.
In a bowl mix all the ingredients for the breading. Then in a small bowl combine the eggs and buttermilk for the egg wash
Pat the pork chops dry
In a frying pan heat oil up to medium heat.
Dip pork chops in egg wash then coat with parmesan crust breading. Place in hot oil.
At this point make sure the oil isn't too hot. There should be a light sizzle. If more you'll need to lower heat because the cheese will end up burning before the pork chop can cook. See notes below.
Look for browning around the edges of the pork chop before flipping
To check for doneness check with meat themometer for 145°F. Or cut it to check for doneness. See notes below
Remove and serve. I placed them on a rack instead of a paper towel to avoid ripping the crust off.
Notes
Helpful Recipe Tips
Dry, tough pork chops, avoid this by using a meat thermometer. USDA says 145ºF for proper doneness. You can pull one off and cut into check the inside.
Breading burning and pork chop still raw, your heat is far too high. Your oil should be at a sizzle, which is just hot enough to be frying.
Best oil for frying, pork lard or beef tallow. I actually used a mix of beef tallow and duck fat for this recipe.
Can I sub buttermilk, sure either use hot sauce or you can just use the eggs and omit it all together.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword Parmesan Crusted Pork Chops
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