Oven Fried Pork Chops

These oven fried pork chops are perfect for your low carb diet, but the best part is that they taste so amazing you can serve them to the family, and they'll never even know.

Oven Fried Pork Chops

I've seen photos of these pork chops for years.  My friend, Karen, always posts photos of her delicious low carb food on her facebook page, and for YEARS, I've thought, "oooh, I should make those," but somehow I never got around to it until tonight.  Let me tell you, I'm mad that I waited so long.   1) They're easy peasy 2) They're totally tasty 3) My entire family LOVED them.  That's all I need to put these babies into regular menu rotation.  I added some dry ranch to them for a little extra something, but I don't think it made a big difference in the flavor. 

Ingredients:

  • 5 - 1 inch thick cut bone in pork chops (I think that mine were 3/4 inch)
  • 1 cup of finely ground pork rinds (I put approximately 2 cups in my Ninja, and gave it a whirl)
  • 3/4 cup of canned Parmesan cheese
  • 1 teaspoon of dried ranch dressing mix (optional)
  • 1/4 teaspoon of Cajun seasoning (you could use a little more, but mine is spicy, and I needed to keep it kid friendly)
  • parchment paper (to make clean up a breeze, and keep the coating on the chop and not the pan)

Directions:

Rinse the pork chops with water.  I don't know why.  Because someone told me back when I was learning to cook that you rinse pork.  Preheat the oven to 425 degrees F, and prepare a baking pan with parchment paper.


Combine Parmesan cheese with the crushed pork rinds, Cajun seasoning and dry ranch dressing.  Again, I used my Ninja for this to get a nice fine evenly blended mix.

Put pork rinds/cheese mix on a plate.  Now press each side of the pork chop into the mixture, coating evenly.  I had a tiny bit left on the plate, so I just added that to the pork chops in the pan, and pressed it on.  (I have to admit that at this stage I had some serious doubts as to how it could taste good, because it smelled terrible of pork rinds, and me and pork rinds go way back to Atkins in the late nineties, and let's just say that I ate so many back then that I can barely stand the smell now.)

Place on the parchment paper covered baking pan.

Cook for 20 minutes, then use tongs to flip over and continue cooking for 20 more minutes.  If you're using thin cut pork chops, you'll need to adjust the cooking time down to avoid burning them.

Absolutely delicious!  You can't taste the pork rinds at all.  They remind me very much of the old fried pork chops that my mom used to make.  Thank you, Karen for the recipe!  I can't wait to try this breading on chicken, oysters, and tenderized steak!

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