Walnut Crusted Pork Chops
2
servings10
minutes20
minutes352
kcalIt’s no secret that pork chops are the Harry Potter of the protein world (the Potter that still lived under the stairs, not the Potter that defeated Voldemort—that would be Maine lobster). But what I love about pork chops is that they’re cheap, and with the right ketogenic “breading” you can take the flavor anywhere you want. Thick-cut pork chops work best because they stay juicy through the cooking process, but even with thin-cut chops you won’t care about juiciness because you’ll be enjoying so much more of the delicious coating. Serve this over zoodles for a great meal.
Ingredients
3 tbsp crushed walnuts
3 tbsp grated organic Parmesan cheese
1 Pinch sea salt
1 Pinch freshly ground black pepper
1 large free-range egg
2 boneless free-range pork chops
Directions
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper.
- In a shallow dish, mix the walnuts, Parmesan cheese, salt, and pepper.
- In another shallow dish, lightly beat the egg.
- One at a time, dip a pork chop in the egg, coat it with the walnut and Parmesan mixture, and place it on the baking sheet.
- Bake the chops for 10 minutes, flip them, and continue baking until they reach 145°F in the center, about 10 minutes more. Serve immediately.
Nutrition Facts
2 servings per container
Serving Size1 servings
- Amount Per ServingCalories352
- % Daily Value *
- Total Fat
17g
27%
- Total Carbohydrate
2g
1%
- Dietary Fiber 1g 4%
- Protein 47g 94%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.