You won’t believe you can make easy baked pork chops with a mustard crumb crust in less than 30 minutes in your oven. What’s even better is that these are gluten free, low carb, keto pork chops too.
With a mustard crumb herb crust full of flavor that locks in the juices, yet still creates a crisp outer crust, you’ll love these flavorful breaded baked pork chops.
If you want a simple yet impressive dinner to serve your family for dinner or for your holiday table, this is it! With the combination of making broiled pork chops and finishing them in the oven, you’ll make the most tender baked pork chops with so much flavor that cooks up ridiculously quick.
When I first got married 19 years ago a good friend gave me her favorite pork chop recipe. I was learning how to cook and while I had spent many years baking, I wasn’t quite sure what to do with the main dish. She promised me these bone in chops were easy and delicious, and this is honestly my go-to pork recipe I’ve ever made because they’re THAT good!
How can baked pork chops with bone in get done so quickly? By making broiled pork chops to start and finishing them in the oven to bake.
You’ll get tender and easy baked pork chops every time!
Keto Pork Chops Ingredients
4 1” pork chops – 2 lb total, bone in (standard chops or frenched cut)
1 cup pork rinds, crushed
1 cup fresh parsley, chopped
1/2 cup olive oil
2 T Dijon mustard
2 t dried thyme
1/4 tsp each salt and pepper
To make keto pork chops I used crushed pork rinds as a swap for bread crumbs. They crush super easy with a rolling pin and make the perfect substitute when you are cooking with gluten free or low carb ingredients.
The only kind of pork rinds I could find at Kroger were these Epic salt and pepper flavored ones, feel free to use your favorite pork rinds, and then feel free to add a little more seasoning as desired, since these came pre-seasoned.
Whether you’re cooking baked pork chops with bone on a baking sheet or a broiler pan (since these get broiled for a few minutes before baking), we always put aluminum foil on the pan to make for easier clean up.
Alternative to a Pork Rind Crust?
Is there another option besides making the keto pork chops with a pork rind crust?
I get ya, not everyone wants to cook with pork rinds and I admit, this is the first recipe I’ve ever used pork rinds in. My keto husband loves to snack on seasoned pork rinds, but I hadn’t tried them before.
If you want to use a low carb keto friendly ingredient for your keto pork chops, almond flour also works well in a pinch or you can make easy baked pork chops with regular dried breadcrumbs if you aren’t trying to make the pork chops gluten free or low carb.
Almond flour? How does that turn out?
We didn’t have pork rinds when I wanted to make easy baked pork chops for a nice family dinner last month. The only low carb alternative I had in the house was almond flour…
And guess what? They turned out amazing! Here’s a photo of how they looked:
A couple differences between pork rinds or bread crumbs pork chops and using almond flour:
- Almond flour is finer and actually covered the chops better than a crumb crust
- The “crust” went on like a paste and then baked to a crisp in the oven
- The bottom layer of “crust” didn’t stay crisp after flipping…the flavor was still delish!
- You need to eat these ASAP after cooking, because otherwise they’ll start losing their crispiness.
If you love to bake and have a low-carb bread on hand, you could toast the bread and turn it into breadcrumbs. Just using simple almond flour is as easy ingredient to use when you want an impressive dinner on the table quickly.
As a side note, our loaded keto cold broccoli salad with bacon made a fantastic side dish!
Frenched Pork Chops?
You can definitely use standard old bone in pork chops from a regular grocery store for this recipe, you do NOT need to use the french cut pork chops I have in my photos. I purchased the pork chops at Trader Joes and frenched style (with the bone pointing out at one end) is the only kind that had in stock.
While frenched pork chops make for a beautiful presentation, especially for a holiday meal, your pork chops will taste the same just using standard grocery store pork chops with bone. That being said, if you’re intrigued by french cut pork chops, ask your grocery store butcher if they can french them for you.
This particular recipe today is a low carb, gluten free, dairy free, keto version of her original recipe and it’s just as delicious as the original!
Making the Easy Baked Pork Chops Recipe
Turn your oven to broil and position your oven rack so that it’s 6” below the heat source.
The exact pork chops I used are the Trader shoes frenched, bone-in, center cut pork chops. I wasn’t looking for that type of pork chop, but that was the only bone in pork chop they had at the store. We usually make these with regular bone in pork chops from a normal grocery store, the main thing is you want to look for chops that are about 1 inch thick.
Mix all of the ingredients together (other than the pork) into a medium sized bowl to make the mustard crumb coating, which is the crushed pork rinds, fresh parsley, olive oil, Dijon mustard, thyme, salt and pepper.
You’ll want to dip each gluten free keto pork chop in the “bread crumb” mixture to coat. Flip and coat the other side too, then place the pork chops on an aluminum foil covered baking pan.
Spread the remaining mixture equally between the chops patting it down into a thin coating and if there’s excess covering the sides as well. And if you don’t feel like you have enough crust to your liking, feel free to double the coating recipe!
Don’t worry about trying to coat the pork chops perfectly, just try to get your crumb coating evenly distributed on the tops and bottoms.
Almond flour “crust” adaption:
By chance you wanted to skip the pork rinds but still wanted to make low carb keto pork chops with almond flour. Here’s our little tip since the “crumb” mixture is more of a paste.
To make this easy and to minimize flipping the pork as much as possible, with washed hands I pull the pork chop in my hand and put an eighth of the mixture on the chop (roughly 1 T). Do this for all four of the pork chops and flip them over to put the crumb mixture on the bottom of the baking pan.
Broil the chops for 3 minutes, I like to peak at them after 1 1/2 minutes to make sure they’re browning evenly.
If the tops are not browning evenly, turn your pan around in the oven and finish the remaining cook time. Sometimes my broiler doesn’t brown evenly so that’s my little cooking hack when my broiler doesn’t want to cooperate.
Remove the pork chops from the oven and with a metal spatula carefully flip the pork chops over. As a reminder, the coating on the bottom isn’t yet crisp so you’ll want to be as careful as possible to try and keep the coding intact onto pork chop.
This is where a metal spatula really helps, this doesn’t work as well if you are trying to use a plastic spatula.
No worries if a little bit of the crumb mixture comes off when you flip it, just scoop up the little excess and pat it back on the top of the chops. That being said, using crushed pork rinds worked REALLY well at adhering to the pork.
Broil the pork chops for three more minutes, or until light brown. Pull them out early if your broiler is browning them too dark, too fast.
Immediately turn the oven to 350° and put the pork chops back in on the middle rack for 12-15 minutes, or until the pork chops reach an internal temperature of 145.
I suggest checking the temperature after 10 minutes since everyone prefers tender and juicy baked pork chop recipes over tough and overcooked meat and not everyone’s ovens cook the exact same.
Bake pork chops how long?
If you’re concerned about broiling for a few minutes on each side and putting them right in the oven to finish baking works…
But instead of just trusting the baking time, since the reality is one person’s oven might cook hotter than another or maybe someone’s pork chop is slightly thicker…
Then instead go off of the temperature to get the chops perfectly done the way you love them!
A digital instant read temperature probe works perfectly for this! No guessing and constantly poking your meat, just add the thermometer when you put the pork chops in the oven and read the internal temperature without opening the oven door.
Perfect Baked Pork Chops Temperature:
According to the USDA website, 145 degrees Fahrenheit is the newly revised perfect pork chop temperature. (It used to be 160 degrees!)
Other Recipes You’ll Love
- 4- 1" pork chops bone in
- 1 cup pork rinds, crushed
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 2 T dijon mustard
- 2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- Position your oven rack 6" from the heat source to prepare for broiling.
- Mix all ingredients together, to make the coating, except the pork chops
- Press each pork chop into the coating mixture, flip to cover the other side, then place the pork chops on a baking sheet covered with aluminum foil.
- Broil the pork chops 3 minutes (or until light brown) and flip the chops.
- Repeat and broil the other side for 3 minutes also.
- Turn the oven to 350, move the keto pork chops to the center rack, and finish baking until the internal temperature reaches 145, which will take about 12-15 minutes. Check the temperature after 10 minutes to make sure you don't over cook the pork chops.
- Let rest for a few minutes before serving and enjoy!
If you want a substitute instead of pork rinds, making an almond flour crust also works well. Substitute 1 C pork rinds for 1 C almond flour. The crust won't get at crisp, but the flavor will still be fantastic! We've made this both ways and the almond flour crust browns quicker than the pork rinds crust so you'll need to keep a closer eye to make sure it isn't browning too fast during broiling.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 376Total Fat 34gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 27gCholesterol 41mgSodium 524mgCarbohydrates 2gFiber 1gSugar 0gProtein 16g