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
Allison says
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!
Peace Love and Low Carb says
Yes, that is what I use.
Darla says
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
Peace Love and Low Carb says
I 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
I'll do that.
Thank you!
Sophia says
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.
Carly says
I didn't realize I bought bone in chops... Can I still use them?
Peace Love and Low Carb says
Yes, absolutely. Any pork chops will work.
Staci Thompson says
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!'
Peace Love and Low Carb says
So happy you enjoyed them. Thank you for taking the time to come back and let me know. 🙂
Susannah says
I 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
Are you cooking them on top of a cooking rack? Also, if you cook them the last 5 minutes on broil, that crisps them up.
Juli says
Maybe my liberal mustard coverage was TOO liberal, because all the crustiness just seemed to slide off. Think I will try a little less mustard and the air fryer next time - very delicious just not very pretty -
Elizabeth Cowell says
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!
Missy says
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. ????
Lauren B says
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
connie says
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