Simple Grain-Free Parmesan Crusted Boneless Pork Chops Recipe

Nutrition: 224 Calories | 1.5g Net Carbs | 23.3g Protein | 19g Total Fat

This Boneless Pork Chops Recipe is tender and juicy every time. The parmesan crust is grain-free and easy to make too; delicious any night of the week.

Boneless Pork Chops, Parmesan, Almond Flour

Looking for a new recipe to add into your meal plan? Pork chops are an easy and tasty option. Boneless pork chops are just as versatile at chicken breast. I like to keep some pork chops in the freezer for quick and delicious meals. Parmesan crusted pork chops is one of those recipes I grew up with, and now my family loves it too. There’s something so comforting and delicious about this recipe, and it disappears fast.

Pound Out the Pork Chops

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The real secret to making these pork chops tender is the pound them out with a meat mallet. The meat will be about double in size when you’re done pounding, so cut the pork chops in half first. Then, trim all the fat and discard it. Place one serving in a large zip-top bag and remove all the air. With the meat mallet, pound the meat to 1/2″ thickness. Then, turn it over, and finish pounding to 1/4″ thick.

Repeat the tenderizing process for all the servings. Removing the air from the bag prevents you from popping a hole in it while tenderizing the meat. And the zip-top bag makes the tenderizing process easy and clean. Place the tenderized boneless pork chops on a large plate or baking sheet. Season both sides of the pork with season salt.

Coat in Almond Flour

Normally, pork chops and chicken breast are dredged in all purpose flour to give them a golden, crunchy coating when they are pan fried. In contrast to breading, which is a pretty thick coat of flour, dredging is a very fine coating. To dredge the meat, traditionally you would dip it in flour and shake off the excess. Almond flour sticks really well to itself, so traditional dredging is a little harder. Instead, sprinkle 1 tsp of almond flour on top of each pork chop. Use your hands to spread the almond flour out evenly and press it into the meat. Turn the meat over and repeat on the other side. After the pork chops are lightly coated in almond flour on both sides, let them rest for at least 30 minutes. You can also do this part earlier in the day and let them rest, covered in the refrigerator until you’re ready to prepare dinner.

Pan Fry in Olive Oil

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Heat a non-stick skillet on the stove over medium heat. Once the pan is hot, add olive oil to the pan and swirl to coat the bottom. Then, add the pork chops to the pan. Cook it batches depending on the size of the pan. The pork chops are thin, so they will cook fast. Turn them over when the crust is golden. It only takes about 3 minutes.

Once you’ve flipped the pork chops, add 2 teaspoons of grated parmesan to the cooked side. The cheese will melt while the second side cooks. After 2-3 minutes, the second side should be golden. Remove the finished parmesan crusted pork chops from the pan, and let them rest while you cook the remaining pork chops.

Make it a meal with Balsamic Brussel Spouts and a salad. If you’re looking for more pork chops recipes you might also enjoy Grilled Ginger Soy Pork Loin Chops.