Parmesan Mustard Pork South Beach Friendly
Elevate your dinner game with this mouthwatering Parmesan Mustard Pork—South Beach Diet friendly and irresistibly delicious! Juicy boneless pork chops are coated with a tangy Dijon mustard blend, then crusted in a savory mixture of finely grated Parmesan cheese and almond flour for a low-carb, keto-approved twist on classic breading. With just 10 minutes of prep time, this baked pork chop recipe comes together in under 30 minutes, making it perfect for busy nights. A hint of garlic powder and paprika adds layers of flavor, while a quick broil at the end creates a golden, crispy crust. Serve these flavorful pork chops with a crisp salad or roasted vegetables for a satisfying, protein-packed meal that’s as healthy as it is indulgent.
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Recipe Information
Ingredients
- 4 pieces (about 1 inch thick) Boneless pork chops
- 3 tablespoons Dijon mustard
- 1 teaspoon Garlic powder
- 0.5 teaspoons Paprika
- 0.75 cup (finely grated) Parmesan cheese
- 0.25 cup Almond flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- as needed for greasing Olive oil spray
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and lightly spray it with olive oil.
Pat the pork chops dry with paper towels and season both sides lightly with salt and pepper.
In a small bowl, mix the Dijon mustard, garlic powder, and paprika until combined. Spread the mustard mixture evenly over the top of each pork chop.
In a separate shallow bowl, combine the grated Parmesan cheese and almond flour.
Press each mustard-coated pork chop into the Parmesan-almond mixture, ensuring an even crust forms on the top side.
Place the pork chops crust-side up on the prepared baking sheet, leaving some space between the pieces for even cooking.
Bake in the preheated oven for 18-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when tested with a meat thermometer.
Optional: For a crispier crust, switch the oven to broil for the last 2-3 minutes, keeping a close eye to prevent burning.
Remove the pork chops from the oven and let rest for 5 minutes before serving. This helps the juices redistribute within the meat.
Serve warm, garnished with fresh parsley or a lemon wedge (optional), alongside your favorite low-carb vegetables or salad.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.0 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1751 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.
