Tonight’s cooking adventure was Low Carb Breaded Italian Pork Chops. For the breading, I mixed together the following ingredients:
1 cup of pork rind crumbs (I pulse the pork rinds in a food processor until they turn to crumbs)
1 Tbsp Italian seasoning (no salt added)
The following ingredients while also be needed for this recipe:
1 lb thin cut boneless pork chops
2 Tbsp of Dijon mustard
salt and pepper, to taste
Preheat the oven to 425 F.
Heat 1 tbsp of oil in a skillet (oven proof if you have it) over medium to medium-high heat. Seasoning both side of the pork chops with salt and pepper. Then spread the Dijon mustard over the pork chops to coat. Press the pork chops into the breading mixture and cover completely.
Place the coated pork chops in the heated skillet and sear for 2-3 minutes on each side. Once browned on both sides place the pork chops in an oven safe dish (sprayed with cooking spray) or put the skillet in the oven (if oven proof) and bake for 10-15 minutes or until the pork chops are cooked through.
Net Carb Count*:
Pork Chops: 3 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
This content will be shown after all postPork Chops: 3 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I normally use bone-in pork chops because the boneless tend to get dry, but these were absolutely moist and delicious! I had about 8 thin pork chops in my 1.17 lbs of meat and had enough breading to cover all of them. I made the carb count on this recipe 3 net carbs to account for any trace amount of carbs in the spices, pork rinds, and mustard. Also, these pork chops can be cooked through in the skillet without baking, but I prefer to finish them off in the oven. The pork chops tend to get dry or burn on the outside if I try to cook them through in the skillet.
