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Keto Pecan Crusted Pork Chops

 These delicious Keto Pork Chops are an easy 30 minute weeknight meal! The perfect low-carb dinner with under 4 net carbs per chop! 


  • 1.5 pounds boneless pork chops
  • 1/4 cup dijon mustard (or your favorite kind)
  • 2 cups pecans
  • 2 large eggs, beaten
  • 2-3 tablespoons olive oil

Keto Pecan Crusted Pork Chops


  • Preheat oven to 350ºF.
  • Spread a spoonful of mustard on one side of each pork chop, set aside.
  • Pour the pecans into a food processor and blend until you have a good crumb consistency. I like to keep it kind of chunky, but you can crush them to a finer texture if you prefer. Set pecans aside in a shallow bowl.
  • In another shallow bowl beat the eggs.
  • Dip each pork chop in the egg, then the pecan mixture. Press the pecans into the pork chops lightly to ensure a good solid crust.
  • Place your breaded pork chops in the freezer for 10 minutes, I think this helps to really seal the crust so the pecans stay on better. However, if you are short on time you can skip this step.
  • Preheat a skillet to medium heat with the olive oil.
  • Cook two pork chops at a time in the skillet, 1-2 minutes on each side. You are just looking for good color here, they will finish baking in the oven.
  • Place pan seared pork chops on a baking sheet and cook 15-20 minutes.
  • Please note your cooking time will vary based on how thick your pork chops are. I rely on my meat thermometer.

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