Keto Pork Chops

  These easy to make, keto shake bake pork chops are savory, crisp, and absolutely delicious.

They are low carb & gluten-free, breaded and baked, baked pork chops that you love just as much if not more than the traditional ones.

If you grew up in the '70s, then you have probably made or have been served shake & bake style chicken or pork chops

It was all the rage when I was younger, as people were trying to avoid frying because of the fat involved.

So it is ironic that years ago, when I started eating a low carb high-fat diet that I tried to recreate a shake & bake style version with more fat, but still the ease and simplicity of baking.

I was surprised that my family prefers the taste of my low carb gluten-free version of shake bake pork chops to the old-school traditional kind!

My hubby thinks these have a lot more flavor than the store-bought kind

I have made different low carb versions of shake and bake breading in the past using different spices and different nut or seed flours that also taste amazing.

Still, this new version is the easiest to make and has the most accessible ingredients to acquire.

EASY KETO SHAKE BAKE PORK CHOPS

INGREDIENTS:

• 1 lb  pork chops (about four 4 ounce pork chops)
• ¾  cup almond flour
• 2 ½  tablespoon finely grated Parmesan cheese (the powdered kind)
• 1  teaspoon paprika
• 1 teaspoon garlic powder
• ½  teaspoon sea salt
• ¼ teaspoon black pepper
• ½  teaspoon onion powder
• 1 large egg, beaten
• 2 tablespoon heavy cream

DIRECTIONS:

1. Preheat oven to 400℉ (200℃). Generously grease or oil a large baking sheet.
2. In a large zipper style freezer bag, add the almond flour, parmesan cheese, paprika, garlic powder, sea salt, black pepper, and onion powder. Close bag and shake to mix breading. Set aside.
3. In a separate medium-size mixing bowl, beat egg and the heavy cream.
4. Dip a pork chop in beaten egg mixture to lightly coat. Place pork chop in the zippered bag, close the bag, and shake pork chop until coated. Open the bag and place pork chop on the prepared baking sheet. Repeat the process with the remaining pork chops.
5. Bake at 400℉ (200℃) for 20 to 30 minutes (depending on the thickness of pork chop and whether it is bone-in or boneless), flipping the pork chops over halfway through cooking time.
6. Remove from oven and serve.                                                                                                                                                                                                                                  
   
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