Parmesan and Pork Rind Crusted Pork Chops with Creamy Lemon Sauce is an easy and delicious ketogenic friendly recipe.
I’ve gotta say, I don’t eat many pork chops. I feel like I heard a lot about pork chops when I was younger, like that was a traditional family supper? But for us, it just wasn’t. I’m sure I’ve had a few but not many.
I don’t eat a lot of pork typically but I’m trying to expand on what I eat so that I have more options come dinner or lunch time. It’s always nice to find something new you like to work with.
I’m always interested in learning new types of eating or checking out new diets. Lately, I’ve been interested in learning more about the ketogenic diet so I’ve read some stuff about it and then tried some recipes. One of the snacks talked about a lot is Pork Rinds. I have seen pork rinds before but they were not very appealing to me–perhaps the idea of a rind of pork was just off putting. Anywho, I decided to try some anyway and they’re pretty good. They’re really good dipped in guacamole. I try not to bread much of my food to begin with and if you’re wanting some crispy breaded type pork without the breading, then pork rinds are certainly a great option.
Pork rinds, along with the shredded parmesan, create a delicious and flavorful coating for this pork chop. This dish is a keto lovers dream, essentially. Protein, lots of fat and delicious to boot.
- 4 pork chops (my 4 pack weighed 1.38 pds)
- 1 cup crushed pork rinds (put pork rinds in a bag, roll over them with rolling pin or a wine bottle)*
- 1 cup shredded parmesan cheese
- 1 egg
- 1/2 cup sour cream or heavy cream
- 2 tbsp butter
- 1/2 cup chicken stock
- 3 tbsp lemon juice
- 2 tbsp chopped fresh chives
- salt and pepper to taste
- Preheat the oven to 400 degrees with a cast iron skillet in it. If you’re not using a cast iron pan, just preheat the oven with no pan.
- In a bowl, whisk egg. Mix together the pork rinds and parmesan cheese on a plate, season with salt and pepper.
- Dip pork chops in egg then dip into pork rind and parmesan cheese mixture. It doesn’t have to cover every little bit, unless you really want it to. Just get a good general coating. Continue with all the pork chops.
- Once oven has preheated, take cast iron out of the oven and put it on the stovetop. Heat the pan over medium-high heat. Add butter and once melted, add in your pork chops.
- Cook pork chops on one side for three minutes then flip over. Once you flip, put the pan (or oven safe dish) in the oven for 6-10 minutes until it reaches desired temp (I did about 7 minutes).
- Take pork out of the oven and put pieces on a cutting board to rest. (Leave all the good bits in the pan, this will help make your sauce). In the cast iron skillet (or other pan), add in 1/2 cup chicken stock and sour cream. Season with salt and pepper.
- Bring to a boil and whisk sauce. Add in lemon juice. Continue whisking. Lower heat and continue cooking until sauce has thickened (it should stick to the back of a spoon). Stir in chives.
- Put pork on a platter or plate and pour sauce over pork chops.*
If you don’t want to use pork rinds, double up the parmesan or use almond flour.
If you don’t like sour cream, you can use heavy cream.