Keto Crispy Fried Pork
Indulge in the irresistible crunch and bold flavors of Keto Crispy Fried Pork, a low-carb twist on a classic comfort food! Perfectly seasoned pork chops are coated in a flavorful blend of almond flour, grated Parmesan cheese, garlic powder, and smoked paprika, offering a gluten-free and keto-friendly alternative to traditional breading. The chops are fried to golden perfection in coconut oil, ensuring a satisfyingly crispy texture with every bite. Ready in just 35 minutes, this quick and easy dish is ideal for busy weeknights or when entertaining keto-conscious guests. Serve with fresh lemon wedges for a burst of zesty brightness that cuts through the richness. Whether you're following a keto diet or simply craving a deliciously crunchy protein-packed meal, this recipe promises to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 1 cup Almond flour
- 1 cup Parmesan cheese, grated
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 cup Coconut oil
- 4 pieces Lemon wedges
Instructions
Start by patting the pork chops dry with paper towels. This helps the coating stick better.
In a shallow dish, combine the almond flour, Parmesan cheese, salt, black pepper, garlic powder, onion powder, and paprika. Mix well to ensure even distribution of spices.
In another shallow dish, beat the eggs. This will act as the wet mixture for coating the pork chops.
Dip each pork chop into the beaten eggs, making sure to coat all surfaces.
Next, transfer the pork chop to the almond flour mixture, pressing the coating firmly onto the meat. Flip to ensure both sides are well-coated.
Repeat the coating process for all pork chops and set aside on a large plate.
In a deep frying pan or large skillet, add the coconut oil and heat over medium-high heat. The oil should be hot but not smoking, ideally around 350°F (175°C).
Carefully place the pork chops into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Cook each pork chop for about 6-8 minutes per side, or until golden brown and crispy. Internal temperature of the pork should reach 145°F (63°C).
Once cooked, transfer the pork chops to a paper towel-lined plate to drain excess oil.
Serve immediately with lemon wedges on the side for that extra zing before eating.
Nutrition Facts
Calories |
4211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.9 g | 492% | |
| Saturated Fat | 235.4 g | 1177% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 4148 mg | 180% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 4.7 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1255 mg | 97% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1719 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
