Parmesan Dijon Crusted Pork Chops are quick, easy and flavorful. They are sure to go into heavy rotation in your home. 
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!
Check out some of my other favorite keto pork recipes:
- Pork Egg Roll in a Bowl
- Lemon Garlic Pork Steaks with Mushrooms
- Vegetable Hash Stuffed Pork Chops with Pepper Jack Cream Sauce
- Shredded Taco Pork
- Cheesy Smoked Sausage and Cabbage Casserole
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Parmesan Dijon Crusted Pork Chops
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 1x
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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
- 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.
- Season the chops on both sides with salt and pepper.
- 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.
- 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.
- 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
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carlalynn30 says
June 25, 2012 at 12:15 amI 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!!!!
Bethany says
June 29, 2012 at 3:50 amDo 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. 🙁
MaJay says
February 29, 2016 at 10:19 amI 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!
Kyndra Holley says
June 29, 2012 at 5:52 pmBethany – I fixed the link. It should work now.
Amy says
August 19, 2012 at 2:21 pmHi 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 🙂
Anonymous says
December 9, 2012 at 9:42 pmCould someone please post the recipe for these pork chops, the link isn’t working.
Isaac says
December 13, 2012 at 5:31 pmBUMP…may i get the recipe? these look too delicious
Anonymous says
December 29, 2012 at 4:05 pmI can’t access the recipe either- or for the Beef Stroganoff Paties.
Anonymous says
January 15, 2013 at 8:57 pmThis 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.
Kyndra H says
January 15, 2013 at 9:46 pmWell that was super nice of you. There is still over 100 free recipes on my site. But I don’t think this is the site for you anyway. Peace, and Love
AzCardsGirl says
October 8, 2014 at 11:30 amKyndra H, that was the perfect reply. Some people are so rude!!! I love your site AND your cookbooks!!! Keep up the good work!!!
Peace Love and Low Carb says
October 15, 2014 at 11:08 amThanks 🙂
Lovin lean says
March 16, 2015 at 2:05 pmWow – Isnt there enough negativity out there then to post comments like that on this website? Really.
I can say that most of us out here in Internet lant appreciate your recipes…this one is fantastic! Thanks you for posting
Jenn Tyler says
January 29, 2013 at 7:21 pmI can’t see the recipe! Is it not available anymore?
Anonymous says
January 16, 2014 at 2:25 amI 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.
Kathleen Purvis says
March 24, 2014 at 6:00 pmOutstanding pork chops!
Cyndi says
May 19, 2014 at 7:17 pmUsed this recipe tonight for pork cutlets- pretty easy and very good…..served with brussels sprouts sautéed in bacon grease; thank you!
Elaine says
August 13, 2014 at 10:00 amOh 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!!
Peace Love and Low Carb says
August 13, 2014 at 10:35 amHi Elaine, so so happy to hear that you enjoyed these two recipes. I will say that the dijon on the porkchops really fueled my love of different mustards. I have about 5 different kinds in my fridge right now.
Michelle H says
July 20, 2016 at 1:45 pmThanks 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.
JuliaInNM says
March 3, 2019 at 2:42 pmI used the drippings from the pork chops in my stir fry of bacon, Brussels sprouts and mushrooms. Gave them more flavor to mimic the meat.
★★★★★
Raleigh says
August 15, 2014 at 5:54 pmHOLY 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!
Diana says
August 29, 2014 at 10:30 amI’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! 😀
Jodi B says
September 16, 2014 at 5:21 pmThese were fantastic, and completely doable as a rookie cook. Thank you!
Peace Love and Low Carb says
September 16, 2014 at 6:14 pmYay! I am so happy you enjoyed them. They are one of my husbands favorites.
Pat says
January 29, 2015 at 2:25 pmWOW – 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!
Dawn says
February 4, 2015 at 8:06 pmTried 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.
Jess says
March 4, 2015 at 2:39 amI 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! 😀
Sarah C says
June 30, 2015 at 5:09 pmWow, amazing – didn’t get crispy even after broiling, but still, the flavor was excellent!
connie says
August 28, 2015 at 11:57 amim 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
Lauren B says
October 29, 2015 at 3:57 pmHey 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
Kim says
December 16, 2015 at 6:02 amOooops……I just noitced it says 1.5 carbs. Sorry!!!
Missy says
March 20, 2016 at 3:16 pmJust 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. ????
Elizabeth Cowell says
May 23, 2016 at 5:04 pmIn 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!
Susannah says
August 30, 2016 at 5:04 pmI made these, and while I loved the taste, they were pretty wet. Any thoughts on how I could get them crispier? Thanks!!!!
Peace Love and Low Carb says
August 31, 2016 at 7:43 amAre you cooking them on top of a cooking rack? Also, if you cook them the last 5 minutes on broil, that crisps them up.
Staci Thompson says
December 20, 2016 at 8:39 pmI 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!’
Peace Love and Low Carb says
December 21, 2016 at 8:15 amSo happy you enjoyed them. Thank you for taking the time to come back and let me know. 🙂
Carly says
March 1, 2017 at 1:57 pmI didn’t realize I bought bone in chops… Can I still use them?
Peace Love and Low Carb says
March 2, 2017 at 6:26 amYes, absolutely. Any pork chops will work.
Sophia says
March 20, 2017 at 6:39 pmKyndra, 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.
Darla says
April 13, 2017 at 6:55 amMade 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
Peace Love and Low Carb says
April 13, 2017 at 8:04 amI would go line by line and double check the MFP totals. Since anyone can enter information, a lot of the things you will find on there are inaccurate. This dish has very, very minimal carbs. With the only carbs coming from the spices.
Darla says
April 13, 2017 at 12:26 pmI’ll do that.
Thank you!
Allison says
June 11, 2017 at 12:10 pmI 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!
Peace Love and Low Carb says
June 11, 2017 at 1:49 pmYes, that is what I use.
Roberta says
January 11, 2018 at 8:20 amI 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.
Pamela Krugman says
January 21, 2018 at 5:58 pmMade these for dinner this evening. Absolutely delicious!!!
Thank you!
Jane says
February 27, 2018 at 5:45 pmMy 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! ❤
★★★★★
Joy says
March 15, 2018 at 11:20 amWe made these last night.. and they were SO GOOD!
★★★★★
Meg says
March 27, 2018 at 5:50 pmPlease 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.
★★★★★
Jonleigh says
August 17, 2018 at 6:43 pmCarbs 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.
★★★★★
Peace Love and Low Carb says
August 18, 2018 at 8:50 amYay! So happy you enjoyed it. Thanks so much for letting me know!
Diane says
September 25, 2018 at 6:54 amThis 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.
★★★★
Muniza says
November 28, 2018 at 1:32 pmCan I use chicken thighs for this recipe instead of pork chops?
Veronica says
January 29, 2019 at 3:51 pmOh my. These pork chops. We just started the keto diet and these are a FANTASTIC addition to regular meal planning. The mustard mellows out and the meat was not dry, even after I had broiled it for an extra amount of time. The bottom of mine were still soggy despite the cooking rack, but it did not influence the taste or texture whatsoever. Killer recipe!
★★★★★
Rebecca says
March 12, 2019 at 6:15 pmI didnt have any dijon mustard so instead I substituted mayonnaise. OMG was it good! The flavor, the moistness of the chops – it was literally amazing! I cant wait for my husband to come home and try them lol
Easily the best pork chop I’ve ever eaten
★★★★★
Marya Welch says
April 2, 2019 at 6:56 pmI think I used pork chops that were to thick had to cook a long time. They didn’t really crisp up .
Maggie says
April 3, 2019 at 12:09 pmTried these last night. They were a hit! Everyone loved them. Moist and flavorful. I will definitely be adding this recipe to my meal planning. Thanks for sharing.
★★★★
Fiona Jones says
April 28, 2019 at 4:52 pmThese were perfect ~ tasty, easy, affordable & low carb. As new keto explorers, we visit
your site often & really appreciate your delicious ideas!
★★★★★
Lorraine says
May 5, 2019 at 3:22 pmThis was my second time making. They were great. This time though I cooked them in my cuisinart air fryer n they came out great on both sides.
★★★★★