Kalyn's Kitchen

Grain-Free Breaded Pork Chops

Grain-Free Breaded Pork Chops with Mustard Sauce are a delicious low-carb version of breaded pork chops made with almond flour!  And some of my favorite kids love this recipe! 

PIN Low-Carb Grain-Free Breaded Pork Chops to try them later!

Grain-Free Breaded Pork Chops finished pork chops on serving dish

Grain-Free Breaded Pork Chops are breaded with almond flour and then served with a mustardy pan sauce, for a delicious version of pork chops that’s also really quick to get on the table. This is a recipe I first posted back in 2005, and it’s a favorite of my niece Kara, her husband Tim, and their adorable kids Cooper, Sophie, and Quinn.  (Hi guys!)

When Kara told me a while ago how much her family liked these pork chops, I realized that the photo I’d taken with my very first point-and-shoot digital camera really did need to be updated, and when I made these again recently with Jake, I remembered how good they are! The Almond Flour (affiliate link) used for the breading here adds a delicious layer of flavor, and also makes this recipe gluten-free as well as very low in carbs.  I’d say this recipe is a winner in lots of ways!

Can you use this recipe on chicken or turkey cutlets?

I’m guessing people might wonder about other meats, and if you don’t eat pork I’m sure these same ingredients and cooking technique could be used on chicken or turkey cutlets; just be sure the poultry is pounded thin enough that it can cook thoroughly in the quick cooking time.  Trying this with chicken has been added to my (ever-growing) to-cook list, but if anyone else tries it with chicken or turkey I’d love to hear from you in the comments about how it turns out!

Low-Carb Grain-Free Breaded Pork Chops process shots collage

How to Make Grain-Free Breaded Pork Chops with Mustard Sauce:

(Scroll down for complete printable recipe, including nutritional information.)

  1. I used thick pork loin chops that were on sale at my store. The almond flour adds plenty of fat, so I trimmed the pork fat, but take your choice on that.
  2. Then put each pork chop inside a heavy Ziploc bag and pound them on both sides until they are about 1/4 inch thick. Don’t be afraid you are making them too thin; they will thicken up a little as they cook. 
  3. Put the almond flour in a flat bowl, then put in one pork chop at a time and sprinkle over the almond coating and press it into the meat. Almond Flour (affiliate link) is a little pricey, but most recipes using it don’t use a huge amount and it keeps indefinitely in the freezer.
  4. Heat the oil to medium high before you put the chops in, and watch them carefully so the almond flour browns well but doesn’t burn. (When Jake and I made the sauce realized we should have used a smaller frying pan, so use the smallest pan you can to fry the pork chops.)
  5. Cook chops on medium heat until they’re nicely browned on both sides and cooked through, about 8 minutes (although cooking times will depend partly on your pan.)
  6. When the pork chops are done, remove them to a serving platter, covering with foil to keep them warm if desired.
  7. Turn up heat a little and deglaze the pan with chicken stock, scraping to remove the tasty browned bits of almond.
  8. Lower heat and stir in the mustard and half and half, and simmer sauce for a few minutes more, then pour over pork chops and serve.

Low-Carb Grain-Free Breaded Pork Chops square thumbnail photo

More Tasty Dinners with Pork

Low-Carb Instant Pot Dinners with Pork ~ Slow Cooker or Pressure Cooker
Instant Pot Low-Carb Paprika Pork Chops from Kalyn’s Kitchen
Maple-Brined Pork Chops from Leite’s Culinaria
Low-Carb Slow Cooker (or Pressure Cooker) Pork Roast with Spicy Peanut Sauce ~ Kalyn’s Kitchen

Grain-Free Breaded Pork Chops

Grain-Free Breaded Pork Chops

Yield 2 servings
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Grain-Free Breaded Pork Chops with Mustard Sauce are an easy low-carb way to cook pork chops. This kid-friendly recipe makes two servings, but can easily be doubled.

Ingredients

  • 2 thick boneless pork chops
  • salt/pepper for seasoning pork chops
  • Pork Chop Seasoning (see notes)
  • 1/4 cup almond flour (see notes
  • 1 T olive oil
  • 1/2 cup chicken stock
  • 3 T half and half (see notes)
  • 1 T Dijon mustard (see notes)

Instructions

  1. Trim all fat from pork chops, then put inside a thick Ziploc bag and pound until 1/4 inch thick.
  2. For best results, pound the pork chops on both sides with spiky side of meat mallet (affiliate link).  You may want to cut each flattened pork chop in half for more manageable sized pieces for frying.
  3. Season pork chops on both sides with a tiny bit of salt, pepper, and Penzey’s pork chops seasoning (or garlic powder).
  4. Put almond flour (affiliate link) in a flat bowl and press pork chop into it, sprinkling almond flour over both sides of pork chop and pressing on until you have an even coating on each pork chop.
  5. Heat olive oil with medium-high heat in pan big enough to hold all pork chops. Use the smallest pan that will fit all the pork chops.
  6. Then add pork chops and saute over medium heat until well browned and cooked through, about 8 minutes.
  7. Turn them a couple of times and be sure not to have the heat too high or the almond meal will burn. Quite a bit of the coating will fall off, but don’t worry, there will still be enough left on to give a good brown color to the pork chops. The part that falls off gives a delicious nutty flavor to the sauce.
  8. Remove pork chops to plate and cover to keep warm if desired.
  9. Turn up heat in pan and add chicken stock, scraping pan until all the browned bits of almond meal are loosened.
  10. Cook about 2 minutes over high heat, then lower heat to medium low and whisk in mustard, then half and half.
  11. Cook sauce at a very low simmer 1-2 minutes more.
  12. Pour sauce over pork chops and serve.

Notes

I use Penzey's Pork Chop Seasoning (affiliate link) for this recipe but If you don’t want to buy that, season the pork chops with a tiny bit of garlic powder. You can use almond meal (affiliate link) or almond flour (affiliate link) for this recipe, although almond flour is much more widely available now. You can use heavy cream or milk instead of half and half, whichever you prefer. Use more or less mustard to taste; can also use milder flavored mustard if desired.

Recipe created by Kalyn, but sauce inspired by a recipe in Dana Carpender’s 500 Low-Carb Recipes.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 840Total Fat: 53gSaturated Fat: 15gUnsaturated Fat: 33gCholesterol: 244mgSodium: 1177mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 82g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I’d consider Low-Carb Grain-Free Breaded Pork Chops to be suitable for any low-carb and low-glycemic eating plan. Years after I posted the recipe I found that nut flours are technically not allowed for South Beach phase one, but since you’re only eating the small amount of almond flour that sticks to one pork chop which is not more than the daily allowed amount of nuts, I’d still eat this as a personal choice for any phase of South Beach.

Find More Recipes Like This One:
Use Quick Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    55 Comments on “Grain-Free Breaded Pork Chops”

  1. Thanks Jen. So glad you liked it. (Now I need to cook this again, because this post seriously needs a new photo!)

  2. This recipe was amazing!!! I was really impressed. I used "thin cut" pork chops, simply because they were on sale at the grocery store. The thinness reminded me of the schnitzel I adored while traveling in Germany. Thanks Kalyn. Your blog has really helped me to stick with the south beach diet!

  3. Judy thanks! Of course I have to say that I did it for myself before I realized other people might find it helpful! I had to have interesting food or I never could have stuck with the diet!

  4. Dear Kalyn,

    You have made South Beach so simple and enjoyable. While I have enjoyed the principles of The South Beach diet, I have been frustrated by the lack of good food flavor and the lack of variety in heir menus. You have changed all that! You have not only introduced me to almsot an endless variety of yummy menus to choose from, but I am reading labels and looking for new ideas in stores like never before. Many cudos for all your efforts!

  5. Judy, thanks. I’m not blogging, but I’m trying to keep up with comments, and I do appreciate it.

  6. I know that you are attending to much more important matters than blogging or thinking about pork chops. My thoughts and prayers are with you and your family…but I figure at some point knowing how much you are appreciated will feel pretty good. So, thank you for your amazing blog, the beautiful pictures and the wonderful recipes. I made these pork chops tonight and they were incredible. I am in Phase 2, so I added a bit of white wine to the sauce, which I thought made it really yummy. My boyfriend and I love the delicious flavor of the almond meal. Thank you! Your site is such a gift!

  7. Like the sound of ground walnuts in this. (And I am saying to myself, this recipe needs a new photo, but then I’m never satisfied!)

  8. Made this one last night, yummy! Even the daughter that’s suspicious of new sauces agreed it was great. Used ground walnuts instead of almonds.

  9. I used gluten free baking mix instead of almond meal and replaced the chicken stock with wine. Wonderful recipe, thanks Kalyn!

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  10. Just made this recipe and was very happy with it. I changed one thing and used ground flaxseed instead and it was fine for me.

  11. Yes, I think cashews would be good here and it would still be fine for South Beach. I would use half and half of milk instead of cream of you’re in the early stages of the diet.

  12. hi! is it possible to use a different kind of nut like cashews?
    will it still be south beach friendly? thanks for your help!

  13. Okay, if any of you are ever in the Portland OR area — go south of the city out highway 224 and you’ll run into the Bob’s Red Mill HQ, where they not only sell all of their products, but they serve a kick-ass breakfast, complete with the best grits ever*. We used to live just a couple miles from there and didn’t make it there to breakfast nearly enough!

    *well, best grits in the NW, I imagine, anyway 🙂

  14. Yes, Sweetnicks, panko would be great for this if you didn’t want to use the almond meal. Actually if you used whole wheat panko this would still be pretty ok for the South Beach Diet.

  15. Mmmm, The Husband loves pork chops. Bet these would be great with panko. Thanks for the recipe!

  16. Hey Cookiecrumb, or anyone who is wondering, almond meal has 6 carbs in the 1/4 cup used in this recipe. 3 grams of that is fiber. Lots of it was left on the plate, so probably less than 1 carb per pork chop. It also has 6 grams of protien in the 1/4 cup.

  17. Things one never knew. I would have thought almond meal was a bit carby. Sounds tasty!

  18. Kalyn, this is a wonderful series of posts. You’re making me think very seriously of trying South Beach again (the first time I tried it, I had headaches) — but even if not, I’m very much enjoying these innovative dishes.

  19. Bilbo, thanks. I feel very lucky to have such a great kitchen (and such a great brother-in-law who made it possible).

  20. hey kalyn,
    thanks for visiting my blog. I had a look at your kitchen pics and believe u me, I am a serious shade of green right now. You have an awesome , to die for kitchen