Have you ever had breaded pork chops? Amazing right? But not if you are on a low carb diet. If you are on a low carb diet, breading is a thing of the past. But that doesn’t mean that you don’t wish you could have breaded pork chops. Because, well…yum.
Believe it or not, you can do breading without actual bread. I will admit that it doesn’t quite taste exactly the same, but it surely satisfies a craving because the texture is similar and it honestly tastes really good.
I baked these in the oven in a casserole dish on a flat rack but you could probably make them on the stove top in a cast iron skillet.
COOKING TIP
I hate dealing with raw meat. Whether I need to cut it or just set it somewhere so that I can then dip it in something to coat it like these pork chops I am coating in Parmesan cheese.
Wood cutting boards can harbor bacteria and the plastic ones are bulky and don’t always have a groove around them to catch the meat juice. Ewwww. I can never tell if I cleaned everything the meat juice may have touched.
It’s knife-friendly and guaranteed for two years!
Did you know that you can buy pantry staples at Amazon.com? This helps make my shopping trips so much easier because I only need to shop for my fresh, cooled and frozen foods. No need to go into the middle aisles of the grocery store at all! Some of their items have free Prime shipping, some you can get a flat rate if you use Prime Pantry.
Although if you use Peapod, you don’t ever have to leave your house because they deliver your groceries right to your door. Even frozen foods!
Low Carb Parmesan Dijon Pork Chops
(scroll down for printable recipe)
Ingredients:
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- 6 thin boneless pork chops
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- ⅓ cup dijon mustard
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- 3 tbsp olive oil
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- ½ tsp kosher salt
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- ½ tsp black pepper
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- ¾ tsp garlic powder
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- ¾ tsp thyme
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- ½ tsp onion powder
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- ½ tsp dried oregano
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- ½ tsp dried basil
- 1-1/2 cups grated Parmesan cheese
These are quite mustard-ey so if you aren’t a fan of mustard maybe you could try mayonnaise. Just make sure it’s a low carb mayo.
I thought they were quite good, and since they were baked they were so easy to make. And there is something about serving pork chops on a blue plate. I can’t resist. I swear they taste better!
Instructions:
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- Combine mustard, olive oil, garlic powder, thyme, onion powder, oregano, ¼ tsp kosher salt, ¼ tsp black pepper and basil in a small bowl to use as a marinade. Add pork chops to zipper bag and pour marinade over chops and refrigerate overnight.
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- Preheat oven to 400 degrees F
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- Spread Parmesan cheese in a shallow dish or pie pan and coat each pork chop on all sides.
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- Add a flat roasting rack to a shallow dish or cookie sheet and place chops on rack. Or you can use a roasting pan with flat rack.
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- Season with remaining ¼ tsp kosher salt and ¼ tsp black pepper.
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- Bake for 15-20 minutes (or until pork reaches the recommended internal temperature).
- Optional – raise oven rack to top and broil on high until crispy.
For more great low carb recipes, I recommend the following books:
Don’t forget to repin this on Pinterest for later reference!
Nutrition info is provided for reference and information only and may not be accurate. Please do your own calculations to ensure accuracy, especially when using packaged ingredients as the nutrition information may vary from brand to brand.
Low Carb Parmesan Dijon Pork Chops
Ingredients
- 6 thin boneless pork chops
- 1/3 cup dijon mustard
- 3 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 tsp garlic powder
- 3/4 tsp thyme
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1-1/2 cups grated Parmesan cheese
Instructions
- Combine mustard, olive oil, garlic powder, thyme, onion powder, oregano, 1/4 tsp kosher salt, 1/4 tsp black pepper and basil in a small bowl to use as a marinade. Add pork chops to zipper bag and pour marinade over chops and refrigerate overnight.
- Preheat oven to 400 degrees F
- Spread Parmesan cheese in a shallow dish or pie pan and coat each pork chop on all sides.
- Add a flat roasting rack to a shallow dish or cookie sheet and place chops on rack. Or you can use a roasting pan with flat rack.
- Season with remaining 1/4 tsp kosher salt and 1/4 tsp black pepper.
- Bake for 15-20 minutes (or until pork reaches the recommended internal temperature).
- Optional - raise oven rack to top and broil on high until crispy.
Alicia says
February 6, 2019 at 8:49 pmWe used a honey Dijon bc that’s what I had and left out the basil bc that’s what I didn’t have. Lol! These were so great! My kids loved them also! Win Win!
Meg Mihelic says
January 24, 2019 at 11:25 pmAmazing recipe!! I used a whole pork tenderloin and let it sit in the marinade slurry for 2 days. Then rolled in parmesian and cooked at 375 for 25 min and broil on top shelf for 3 min.
My husband raved and called it “top shelf restaurant quality! !
Tara says
January 13, 2019 at 9:56 pmWow! This recipe is top class; 5-star; company good. Simply divine and it felt like a cheat meal (though all low carb meals kinda do, but this one especially!). Thank you for a recipe all my kids loved, and adults too. I roasted bacon-wrapped Asparagus alongside this in the oven. Perfect meal!
Julie says
December 10, 2018 at 12:19 pmany suggestions for trying this in an air fryer?
Kim says
December 14, 2018 at 8:27 amOh boy, I’ve only ever used one once, so no advice here. But if you try it, I’d love to know how it turns out.
Shannon says
September 15, 2018 at 12:58 pmCan honey mustard be used instead of regular mustard ?
Kim says
September 16, 2018 at 9:33 amYou can but it potentially changes the carb count and the sweetness will obviously change too.
Tamikka says
June 10, 2018 at 10:47 pmReally good! We used mayo instead of mustard. But we also used a bit of dry mustard. Super good. The only thing I would have changed is. I would season the meat more. Thanks for the recipe!
Cheryl says
May 5, 2018 at 8:26 pmThis recipe turned out great!! I cooked them on a broiler and they were awsome. Unfortunately I didn’t realize they had to marinate overnight so I marinate d them all day and they were still delicious?
Cathy wetzler says
April 4, 2018 at 7:15 pmThe pork chops are very good and i will make them again one of my favorite recipes on here.
Shannon says
December 30, 2017 at 1:28 pmWould these be okay if they’re NOT marinated overnight? I just reread the recipe and realized that I was supposed to marinate overnight. YIKES!
Kim says
December 30, 2017 at 2:10 pmI think they will still be good, just maybe not as fully flavorful.
Steph says
December 1, 2017 at 8:34 amThis is excellent! I used half Dijon and half mayo to tone down the Dijon flavor a bit. My husband and kids loved it!
Michelle says
March 21, 2017 at 12:11 amMade these tonight and super yum. Great alternative to using breadcrumbs, trying to cut most useless carbs out
Kim says
March 21, 2017 at 12:29 pmThanks so much for the feedback! It’s amazing how delicious things can be without breading.
Schoreen Miller says
January 18, 2017 at 8:49 pmAMAZING!
Would really like to know the nutritional breakdown for the recipes as I log my daily intake.
Kimberly Grabinski says
January 22, 2017 at 4:52 pmI’m always hesitant to provide this, I’d rather you logged it in your tracker as a recipe using the exact ingredients you used because I just don’t want to give someone the wrong information.
Lauren says
January 9, 2017 at 1:59 pmHow many carbs per pork chop?
Alicia says
January 3, 2017 at 9:36 amThis looks great! How many calories would you say this dish might be?
Kimberly Grabinski says
January 3, 2017 at 9:55 amIt’s just a guess but I’d say 300 calories per chop?
Tarah says
January 2, 2017 at 6:35 pmHi, my husband just bought thick cut pork chops and I’m wondering if this recipe will work for thick cut chops? I don’t cook pork chops often and would like to try this recipe because it sounds delish!
Kimberly Grabinski says
January 3, 2017 at 5:59 amHi Tarah! Your baking time will increase but I would think otherwise it will work just fine!