Bake up a tasty, kid-friendly meal with this easy, gluten-free twist on a classic dish!
Breaded pork chops used to be my go-to for an easy weeknight meal. I may or may not have leaned on a store-bought mix to shake and bake them to golden brown perfection. Then I went low-carb, and my niece learned she had a gluten sensitivity. So we said goodbye to that carbo-load dinner. Sigh.
Turns out, pork rinds make an excellent stand-in for wheat flour-based breading! They’re naturally low in carbs and free of gluten—plus they bring in big, bold flavors that elevate the savory umami of pork. This recipe for baked keto pork chops delivers all the satisfaction of a juicy, crispy breaded chop without undermining our dietary goals.
The beautiful part of this recipe is that it’s just as easy as my old standby. A heavy-duty resealable bag lets you shake the chops with the crushed pork rinds and a few other ingredients just as you would with other breading choices. Then baking them on a wire rack in the oven ensures you get chops that are beautifully crispy on the outside but tender and juicy on the inside. Plus, the meal comes together in just over half an hour, making it a great weeknight option that everyone can enjoy.
Tips for breaded pork chop success
Getting a good, even coating on the pork chops can be tricky. But a few simple tricks can make a big difference. First, pat the pork chops dry with paper towels before dipping them into the egg mixture—excess surface moisture can prevent the coating from sticking. When you dip them, make sure each chop is fully coated in the egg wash on all sides, then let the excess drip off before adding it to the breading mixture. Gently press the pork chops into the breading to help it adhere, and shake off any loose crumbs.
For the crispiest results, place the coated pork chops on a wire rack set over a baking sheet. This allows hot air to circulate around the meat so the crust bakes evenly without getting soggy on the bottom. And be sure to leave a little space between the chops. If they’re crowded together, the sides won’t crisp properly and may stay soft where the pieces touch.
How do I store leftovers?
Let your baked pork chops cool slightly before storage, but don’t leave them at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze your chops in a freezer-safe container or resealable bag for up to 3 months. Thaw overnight in the fridge. Reheat in a 350°F oven or air fryer to restore crispness, or on the stovetop or in the microwave. And always ensure the meat reaches a safe internal temp of 165°F.
Similar recipes to try
Hungry for more low-carb ways to serve pork? Use your Instant Pot or slow cooker to make Healthy Pulled Pork. Or get a savory meal on the table in less than half an hour with Instant Pot Keto Pork Tenderloin. These Smothered Pork Chops feature a creamy, low-carb bacon and mushroom sauce. Use leftovers or store-bought ingredients for this quick and easy Pulled Pork And Bacon Casserole. A simple dry rub adds big flavor to these Juicy Boneless Pork Ribs.
Baked Keto Pork Chops
Ingredients
- 1 egg
- 2 tablespoons half-and-half
- 1/2 cup almond flour
- 1/3 cup pork rinds crushed, about 1 ounce
- 1 teaspoon garlic powder
- 1/2 teaspoon parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 bone-in center-cut pork chops about 1-inch thick
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil or parchment paper, then set a wire rack on top and lightly coat it with nonstick cooking spray. Set aside.
- In a shallow bowl or pie plate, whisk together the egg and half-and-half until fully combined.
- In a large resealable bag or lidded container, combine the almond flour, crushed pork rinds, garlic powder, parsley, onion powder, paprika, dry mustard, salt, and pepper. Seal and shake to mix evenly.
- Working one at a time, dip each pork chop into the egg mixture, making sure all sides are coated and letting the excess drip off. Place the pork chop into the bag or container with the coating mixture. Seal it and shake gently until the chop is coated on all sides. Transfer to the prepared rack, then repeat with the remaining pork chops.
- Bake for 12 minutes. Carefully flip each pork chop and continue cooking for 8-12 minutes more, or until the coating is golden brown and the internal temperature reaches 145°F when tested with a meat thermometer.
- Remove from oven and let the chops rest on the wire rack for 5 minutes before serving.
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