These Parmesan Dijon Crusted Pork Chops are the perfect quick and easy keto dinner. Juicy, thick cut pork chops, crusted in a savory parmesan mustard breading and then baked to perfection. They can be ready and on the table in less than 30 minutes.
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
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Parmesan Dijon Crusted Pork Chops
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 4 boneless pork loin chops
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup Dijon mustard
- 2 tablespoons spicy brown mustard
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 336
- Fat: 14g
- Carbohydrates: net 1.5g
- Protein: 44 g
Sarah C says
Wow, amazing - didn't get crispy even after broiling, but still, the flavor was excellent!
Jess says
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! 😀
Dawn says
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.
Pat says
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!
Jodi B says
These were fantastic, and completely doable as a rookie cook. Thank you!
Peace Love and Low Carb says
Yay! I am so happy you enjoyed them. They are one of my husbands favorites.
Diana says
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! 😀
Raleigh says
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!
Elaine says
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!!
Peace Love and Low Carb says
Hi 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
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.
JuliaInNM says
I 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.
Cyndi says
Used this recipe tonight for pork cutlets- pretty easy and very good.....served with brussels sprouts sautéed in bacon grease; thank you!
Kathleen Purvis says
Outstanding pork chops!