Low Carb Dijon Parmesan Crusted Pork Chops Recipes
LOW CARB DIJON PARMESAN CRUSTED PORK CHOPS RECIPE
Provided by teamsosa
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Season chops on both sides with kosher salt and pepper. In a shallow mixing bowl, combine Dijon mustard, spicy brown mustard, olive oil, garlic powder, thyme, onion powder, dried oregano, dried basil, and Italian seasoning. Dredge each chop in the mustard mixture, liberally coating both sides. On a large plate, spread Parmesan cheese into a thin layer. Coat mustard covered chops liberally with Parmesan cheese on both sides. Place a cooling rack on top of a baking sheet and place chops on cooling rack. This will allow them to get crisp on both sides. Bake for 20 minutes. Then broil on high, on the top oven rack for 3-4 minutes or until chops are nice and crisp and golden brown.
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- Let the pork come to room temperature for 20-30 minutes before beginning. Pat the pork dry with a paper towel. Season well with salt and pepper. Beat the egg and water in a shallow bowl large enough to fit a pork chop.
- Place the grated Parmesan cheese and crushed pork rinds onto a large dinner plate. Mince the garlic and parsley and add to the cheese. Zest a small lemon, adding the zest to the plate. Mix well with fingers to combine ingredients.
- Heat a large frying pan over medium heat until hot. Using a fork, place a pork chop into the egg mixture, flipping it over a few times to fully coat. Let any extra egg run off before placing the pork chop into the Parmesan coating. Push and wiggle it into the mixture, making sure it is completely coated. (I use my fork to flip the pork and the other hand to sprinkle and pat the mixture over all surfaces).
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- 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.
- 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.
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