Peace Love and Low Carb

Keto Parmesan Dijon Crusted Pork Chops

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Parmesan Dijon Crusted Pork Chops are quick, easy and flavorful. They are sure to go into heavy rotation in your home. Keto Parmesan Dijon Crusted Pork Chops | Peace Love and Low Carb
These parmesan dijon crusted pork chops are amazing served alongside my Chive Horseradish Cauliflower Mash recipe. I cook the pork chops on top of a cooling rack, placed on a baking sheet to help the coating get nice and crisp, and keep from getting mushy. I you have trouble getting it crispy, try adding a little more grated Parmesan cheese to the coating and broiling for an extra minute or two. Just be careful to watch them closely so they do not burn. This coating would also be great on top of salmon, or even chicken. These are also amazing served with my Keto Buttery Cauliflower Rice Pilaf Recipe
This is a simple low carb recipe that is sure to become an easy weeknight favorite!
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Parmesan Dijon Crusted Pork Chops | Peace Love and Low Carb

Parmesan Dijon Crusted Pork Chops

★★★★★

4.8 from 5 reviews

  • Author: Peace Love and Low Carb
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
Print Recipe

Ingredients

  • 4 boneless pork loin chops
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup Dijon mustard
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon Italian seasoning
  • 1 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 400°F. Place a cooling rack on top of a baking sheet. Cooking the pork chops on top of the baking sheet will allow them to crisp up on both sides and keep them from becoming soggy.
  2. Season the chops on both sides with salt and pepper.
  3. In a shallow mixing bowl, combine the Dijon mustard, spicy brown mustard, olive oil, garlic powder, thyme, onion powder, oregano, basil, and Italian seasoning. Dredge each chop in the mustard mixture, liberally coating both sides.
  4. On a large plate, spread the Parmesan cheese into a thin layer.  Coat the mustard covered chops liberally with Parmesan cheese on both sides. Place the pork chops in a single layer across the cooking rack.
  5. Bake for 20 minutes.  Then broil on high, on the top oven rack for 3 to 4 minutes or until chops are nice and crisp and golden brown.

Nutrition

  • Calories: 336
  • Fat: 14g
  • Carbohydrates: net 1.5g
  • Protein: 44 g

Did you make this recipe?

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Reader Interactions

Comments

  1. I just found your blog a few weeks ago through Pinterest, but I am LOVING YOU!!!! This is yet another recipe I can make for my husband who is on a super low-carb diet and having difficulty with it. THANK YOU!!!!

    Reply

  2. Do you have the recipe for the cauliflower mash? The link you put up does not lead to the recipe… it says the blog has been removed. 🙁

    Reply

    • I find all kinds of califlower mash recipes on pinterest… just put in califlower mash potatoes at the top…it all pops up. love my pinterest!

      Reply

  4. Hi Kyndra –

    I made these the other night and they were AMAZING!!! I doubled the basil and put in some chopped fresh basil from the patio garden also. I had to bake mine a lot longer but they still turned out very tasty!

    This recipe has made it to my ‘make these often’ list! Yay 🙂

    Reply

  8. This recipe used to be on this blog. Now you have to buy the cookbook for it. What a joke. I’ll be deleting it off my pinterest and bookmark list.

    Reply

  10. I don’t believe any of the previous comments were sufficiently enthusiastic. These chops were ah.may.zing. So flavorful! I’m just getting into the low-carb groove for my husband and need lots of guidance. Thanks much for sharing the recipe…I’ll happily send friends and family your way.

    Reply

  12. Used this recipe tonight for pork cutlets- pretty easy and very good…..served with brussels sprouts sautéed in bacon grease; thank you!

    Reply

  13. Oh my! I made both the pork chops and cauliflower mash for dinner – and lunch the next day. The only change I made was omission of the second mustard — I only used Dijon but added an extra spoonful. Fabulous and easy recipe and the hint to put the chops on a rack was spot on – my chops were crispy and delicious. I used 2 bags of frozen cauliflower cooked in the microwave and the dish turned out perfect. I was worried about the mash being too chunky but the frozen cauliflower mashed up very smoothly. LOVE your recipes and look forward to your Facebook updates!!

    Reply

    • Thanks for posting that. I was about to ask what you could sub for the spicy brown mustard since I wanted to leave that out. I’ll try it with the extra Dijon.

      Reply

  14. HOLY COW! Made these for dinner, and they are by far the BEST pork chops I’ve ever had. EVER! My fiance even loved them, and he’s terrified of anything low-carb! Cant wait to dig through your website and find more recipes to try out! Thanks a ton!

    Reply

  15. I’m not a fan of any mustards, but I had to try this as hubby is and this looked easy….so glad I did ’cause it is delicious!! Will definitely make again, thanks! 😀

    Reply

  17. WOW – these were amazing. I ended up fiddling with the spices a bit (didn’t have tarragon on hand), but stayed in the same profile. Our family is in a rut with dinner……I’m going to be checking out more recipes from you!

    Reply

  18. Tried these tonight and it was a hit! My mother was recently diagnosed diabetic so I am trying to switch foods we currently eat to low carb options. Normally, I would have fried the chops in Italian seasoning but this was so yummy that I didn’t even miss the old way of doing them.

    Reply

  19. I made these last night and they turned out so delicious! At first I was a bit put off by the mustard since I’m not a mustard fan *at all*. But after they were fully cooked, the harshness of the mustard gave way to a gorgeous blended flavour with the parmesan cheese. And the bits of parm that stuck to the tray? They were like little parm wafers! 😀

    Reply

  21. im so doing this tonight with my chicken thighs…I made your chirozo and mushroom the other day, I just kind of did my own thing….I threw chicken thighs, chirozo, creamcheese,mushrooms and a little chicken broth, into crockpot, came out delish…..cant wait to try this…thank you

    Reply

  22. Hey Kyndra!
    Any chance you have info on the size of chops to use? I bought some dreadfully thin ones at the grocery last month, and I”m wondering how many I should get out to thaw based on this recipe. Planning on making this tomorrow night for dinner! Thanks a bunch!

    Lauren B

    Reply

  24. Just made the Dijon Parmesan Chops with the Horseradish Cauliflower with Carmelized Onions. – LOVE THEM BOTH – Thank you for such yummy recipes. I may never eat cauliflower any other way again. ????

    Reply

  25. In search of some guidance! I made these for dinner tonight, but made 6 small chops. I baked them for at least 25 minutes because they still didn’t seem done, and even after broiling they never got a good, crusty finish. The mustard taste was VERY overwhelming! After seeing all of the positive reviews I’m just wondering where I went wrong!

    Reply

  26. I made these, and while I loved the taste, they were pretty wet. Any thoughts on how I could get them crispier? Thanks!!!!

    Reply

  27. I had bookmarked this recipe a while back, but for some reason had not made it until tonight. We served it with green beans, but the Porkchop was awesome! Ours were a bit thicker I believe, because we had to cook them just a little bit longer but they were amazing. Thank you so much for this recipe!’

    Reply

  29. Kyndra, WOW.
    I did not expect how delicious this was. That mustard and cheese were the perfect compliments to the pork. This is definitely a keeper!
    Also, I paired with your Horseradish Cauli Mash. I was SO skeptical. I don’t like horseradish, but I decided to go on a little faith. It really is the perfect side for these pork chops. I ended up adding a little more sour cream to temper that horseradish flavor a little, but SOOO good.
    Thank you for your great recipes.

    Reply

  30. Made these pork chops last night, they were really good. They would probably be even better had I followed the recipe correctly…LOL!
    I logged the recipe in My Fitness Pal and it logs a serving as 16 carbs??? Is there something I need to adjust somewhere?
    Thank you!
    Darla

    Reply

  31. I love these pork chops but am trying to get away from using ‘canned’ Parmesan. Do you think it would work with fresh grated Parmesan?
    Thanks for any help and all your yummy recipes!

    Reply

  32. I goggled ” boneless pork chops, your blog came up and I’m so happy to find it. I maded these chops last night, very easy and super delicious. I was amazed at how flavorful they were thank you for your creativity.

    Reply

  34. My husband is on a low carb diet. I was looking for a pork chop recipe and came across this one. He absolutely LOVED it. He said it was the BEST pork chop he has ever had. It was so moist and the flavor was great! I did use a thicker pork chop so I increased the cooking time. This definitely a keeper! Sharing it on Facebook! ❤

    ★★★★★

    Reply

  36. Please add how thick the boneless chops are that you use for this recipe. Baking time varies depending upon the thickness of chops. That would be very helpful, especially for those that are beginner cooks. Very tasty recipe exactly as described, thanks! Will use frequently for keto diet.

    ★★★★★

    Reply

  37. Carbs or no carbs, this is hands down the BEST pork chop I have ever tasted. Pork chops always seem so flavorless to me, but this one has so much going on …it’s perfect. Broiling at the end made it so crispy and golden on top it was gorgeous, also. I know you already have so many happy reviewers but I had to throw my 2 cents in! Thank you so much for this gem of a recipe.

    ★★★★★

    Reply

  38. This was a really nice meal. I pounded my boneless pork chops to make sure they were tender and I’m glad I did. Even though I followed the directions to put the chops on a rack, mine were still wet on the bottom. That’s fine with me and they were delicious. I also made the Mashed Cauliflower which was delicious with the horseradish sauce in them. Really glad I made that as the side dish. I used a bag of frozen riced cauliflower and halved the other ingredients. Thanks for posting your recipes.

    ★★★★

    Reply

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