Keto Fried Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
495 kcal
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Course
Main Course
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Cuisine
American
Keto Fried Pork Chops
Description
Keto Fried Pork Chops combine boneless, thin-cut pork chops with a coating made from finely crushed pork rinds, replacing conventional bread crumbs. The chops are first coated with Dijon mustard, which helps the pork rind crumbs adhere while adding flavor. They are then seasoned simply with kosher salt, black pepper, and garlic powder. Cooking involves pan-frying over medium heat to achieve a golden, crispy crust. The pork chops cook in about 5 minutes per side, resulting in juicy meat with a crunchy exterior. Because pork chops are lean, care is taken not to overcook to avoid dryness.
The sauce-free preparation highlights the savory pork flavor enhanced by the crust made of pork rinds, which soften slightly after cooking but remain a flavorful coating. The crunch differs from traditional breaded pork chops, being more delicate and less crispy over time. These pork chops work well as a main protein at dinner without needing extra sides to balance complex flavors.
The recipe notes warn that the crust can become soggy if stored with juices from leftovers, advising consumption soon after cooking. Also, cooking times and heat may need adjustment depending on stovetop differences. For storage, reheating in an oven is recommended to maintain texture as much as possible. Salt type affects the seasoning amount, so using Diamond Crystal kosher salt is preferable.
Ingredients
- 2 ounces pork rinds plain
- 8 pork chops thin-cut, ½-inch thick, boneless
- 2 tablespoons Dijon mustard
- ½ teaspoon kosher salt see notes below, Diamond Crystal brand
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- olive oil spray form
Instructions
- Place the pork rinds in a 1-gallon Ziploc bag. Use a meat pounder or a rolling pin to crush them into tiny crumbs, similar to Panko. You can also crush the pork rinds in a food processor or use store-bought pork panko. Set the crushed pork rinds aside.
- Use a pastry brush to coat both sides of the pork chops with mustard. Sprinkle them with kosher salt, black pepper, and garlic powder.
- Sprinkle the pork chops with half the pork panko on one side, press to adhere, then turn them to the other side (place them on a new, clean plate) and repeat with the remaining pork panko.
- Generously spray a nonstick double burner griddle with olive oil and heat it over medium heat. Add the pork chops.
- Cook the chops until golden brown on the bottom, for about 5 minutes (see notes below). Flip them to the other side and gently press on them with a clean spatula to flatten them against the pan.
- Cook the chops on the second side until golden brown and cooked through, for about 5 more minutes. Serve immediately.
Notes
- Use Diamond Crystal kosher salt or adjust amount if using other types, as saltiness varies.
- Cook pork chops for 4-5 minutes per side on medium heat to avoid overcooking and toughness; adjust heat based on stove type.
- Consume freshly cooked pork chops soon after cooking, as pork rind crust softens and becomes soggy with leftovers.
- If storing leftovers, keep them refrigerated on paper towels to absorb excess moisture and reheat in a 350°F oven until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 2pork chops | |
| Calories | 495kcal | 25% |
| Carbohydrates | 0.1g | 0% |
| Protein | 51g | 102% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Sodium | 618mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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