Baked Keto Pork Chops
Bake up a tasty, kid-friendly meal with this easy, gluten-free twist on a classic dish!
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.
Nutrition
Calories: 330kcalCarbohydrates: 4gProtein: 35gFat: 19gSaturated Fat: 5gSodium: 419mgFiber: 2g
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