Grain-Free Breaded Pork Chops (Video)
Grain-Free Breaded Pork Chops are a delicious low-carb way to cook pork chops by coating them with almond flour! These low-carb and gluten-free pork chops are served with a tasty mustardy pan sauce, and some of my favorite kids like this recipe!
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These Grain-Free Breaded Pork Chops are coated with almond flour, pan-fried, and then served with a delicious mustardy pan sauce, for a low-carb dish that’s really quick to get on the table. This recipe is so good, and today we’re happy to be giving it a photo update!
And this recipe is a favorite of my niece and cooking assistant Kara, her husband Tim, and their kids Cooper, Sophie, and Quinn. And this is absolutely a perfect recipe to use on those thick boneless pork chops from Costco that can sometimes be a challenge to cook well.
Today I’m also updating the recipe to be four servings so you can make pork chops for a family dinner. The almond flour used for the breading here is also something I buy at Costco, and it adds a delicious layer of flavor, and makes this recipe very low in carbs. I’d say this recipe is a winner in lots of ways!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- thick boneless pork chops
- salt/pepper for seasoning pork chops
- Penzey’s Pork Chop Seasoning (affiliate link), see notes
- Almond Flour (affiliate link)
- Olive Oil (affiliate link)
- chicken broth or homemade chicken stock
- half and half, milk, or cream
- Dijon mustard (affiliate link)
How can breaded pork chops be grain free?
Almond Flour (affiliate link) is used for the breading on these pork chops, and it adds a delicious layer of flavor. And using a breading without flour also makes this recipe gluten-free as well as very low in carbs.
What if you don’t have Pork Chop Seasoning?
For years I’ve loved Penzey’s Pork Chop Seasoning and I think it has the perfect blend of spices for pork. If you don’t have that and don’t want to buy a special seasoning for pork chops, it contains salt, garlic, white pepper, onion, ginger and natural hickory smoke flavor. Just use the spices you have from that list.
Are Grain-Free Breaded Pork Chops similar to Pork Schnitzel?
Schnitzel is a famous Austrian dish where thin cutlets of veal, pork, or chicken is breaded and pan-fried. Pork Schnitzel is pounded more thinly than the pork chops in this recipe, but the idea behind the recipe is similar.
Can you use this recipe on chicken or turkey cutlets?
If you don’t eat pork I’m guessing these 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. And if anyone else tries it with chicken or turkey I’d love to hear about how it turns out!
How to make Grain-Free Breaded Pork Chops:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I used thick pork loin chops from Costco and trimmed some but not all of the fat.
- Put each pork chop inside heavy Ziploc bag and pound with a meat mallet (affiliate link) on both sides until about 1/4 inch thick.
- Season the pounded pork chops with salt, pepper, and Pork Chop Seasoning (or whatever seasonings from that blend you’re using.)
- Sprinkle almond flour on the pork chops, and press it into the meat.
- Heat oil to medium-high before you put pork chops in the pan. Turn heat down to medium, add pork chops, and cook about 3 minutes on the first side.
- Turn pork chops and cook 3 minutes more on the second side. Turn once more and cook about 2 minutes more, or until they’re nicely browned on both sides and cooked through. (Watch them carefully so the almond flour doesn’t burn.)
- I would use an Instant Read Meat Thermometer (affiliate link) if you have one and check to see that pork has reached 145F.62C.
- When the pork chops are done, remove to a serving platter, covering with foil.
- Turn up heat a bit and deglaze pan with chicken stock, scraping to remove the tasty browned bits of almond flour.
- Lower heat and whisk in the mustard and half and half, and simmer sauce for a few minutes more to thicken. Pour sauce over pork chops and serve.
Make it a low-carb meal:
I would serve the pork chops with something that will be good with the amazing pan sauce like Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese. This would also be good with Cauliflower Roasted with Parmesan or Easy Cheesy Baked Keto Cauliflower. And a vegetable like Stir-Fried Spinach with Garlic and Parmesan would also be a delicious option.
More Tasty Dinners with Pork Chops:
- Instant Pot Salsa Pork Chops
- Air Fryer Pork Chops
- Pork Chops with Balsamic Glaze
- Grilled Boneless Pork Chops
- Greek Pork Chops
Grain-Free Breaded Pork Chops
Grain-Free Breaded Pork Chops are an easy low-carb preparation for pork chops that are served with a mustardy pan sauce. And this is a quick and easy recipe the whole family is going to like, even if they don't care about it being low in carbs!
- 4 thick boneless pork loin chops
- salt and pepper to season pork chops
- 2 tsp. Penzey's Pork Chop Seasoning (see notes)
- 1/2 cup almond flour (see notes)
- 1 T olive oil
- 3/4 cup chicken broth (see notes)
- 1/2 cup half and half (see note)
- 2 T Dijon mustard (see notes)
- I used thick pork loin chops from Costco. I trimmed some but not all of the pork fat but take your choice on that.
- 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.
- Season the pounded pork chops with salt, pepper, and Pork Chop Seasoning (or whatever seasonings from that blend you're using.)
- Put almond flour into a flat bowl, then put in one pork chop at a time and sprinkle over the almond coating and press it into the meat.
- 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. Turn heat down to medium, and cook about 3 minutes on the first side.
- Turn pork chops and cook 3 minutes more on the second side. We turned once more and cook about 2 minutes more, or until they're nicely browned on both sides and cooked through. (If you have one, use an Instant-Read Meat Thermometer to be sure pork is at least 145F/62C.)
- When the pork chops are done, remove them to a serving platter, covering with foil to keep them warm if desired.
- Turn up heat a little and deglaze the pan with chicken stock, scraping to remove the tasty browned bits of almond flour.
- 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.
I use Penzey's Pork Chop Seasoning for this recipe which contains salt, garlic, white pepper, onion, ginger and natural hickory smoke flavor. If you don’t want to buy a special seasoning for pork chops, , season the pork chops with a tiny bit of garlic powder and any other spices you have on that list.
Use homemade chicken stock if you have some. 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.
Amount Per Serving: Calories: 406Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 114mgSodium: 720mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 38g
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I’d consider Grain-Free Breaded Pork Chops to be a great choice for any low-carb or low-glycemic eating plan, including Keto. Years after I posted the recipe I found that nut flours are technically not allowed for phase one for the original South Beach Diet, but since you’re only eating the small amount of almond flour that sticks to one pork chop, I’d eat this as a personal choice for any phase of South Beach.
Find More Recipes Like This One:
Use Quick and Easy Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2006! The recipe was updated with more information and greatly-improved photos in 2022 and was last updated in 2023.
55 Comments on “Grain-Free Breaded Pork Chops (Video)”
I had this for lunch and I enjoyed it. Organic pork loin is currently 50% off at a local supermarket and I saw this recipe on my iphone on my way to buy pork loin :).
I liked the sauce (might try with white wine next time) and poured some of the sauce over the steamed cauliflower I served this with. However, I've tried a piece of meat without the sauce and it tastes great that way too! I might skip the sauce next time when just cooking it for myself.
I've never used ground almonds in a fried meat recipe before and I'm glad I've tried it! Won't be the last time! Thanks Kalyn!
Thanks for what is sure to be another excellent recipe, Kalyn. I'd still use my Honeyville almond flour for this even though it's much finer, of course. Love pork and Dijon together, and adding the almond factor makes for an even more perfect combination. Hubby will flip over these pork chops when I make them. 🙂
Terri, love the sound of your version, especially the idea of using chickpea flour for the breading.
Made this last night…really easy and tasty. I used a pork stock cube and 'breaded' with gram (chickpea) flour. Also used thin bone-in chops. Didn't use the whole stock cube as I thought it might be too salty, but I probably could have gotten away with using the whole thing. Served with steamed broccoli and bulgar wheat. (hubby had boiled potato) I come to your website practically every day now to see what I'm going to make for dinner! Time to check out the salmon recipes…:)
Michelle, yes it is a bit pricey, but it does last a long time in the freezer. Good to know it will work with flour too.
I did have to use flour on these since the almond meal was 15 bucks! The sauce is delicious though and we all loved it!
Lisa, I'm so glad you liked it. I should tell you that many years after I posted this recipe I found out that almond meal is technically not allowed on phase one, but personally I still think it's okay as long as you don't eat nuts in your snacks that day. I'll edit the recipe to add that information though (trying to update it everywhere I find.)
I'm on Phase 1 of SBD (been here before which much success) and tried this recipe last night – YUMMY – and so easy. I'm going to try the same thing with chicken and add fat/sodium free peanut butter (instead of mustard) to make a peanut sauce – I'm thinking it may just work 🙂
Melissa, so glad you liked it. This recipe is a favorite of my niece Kara and her family. I keep meaning to make it again so I can take some step by step pictures!
LOVED it!!!! I shared it on my facebook profile too. Thank you again for all you do Kalyn! I can't wait to try more recipes with almond meal. It was amazing how much it seemed like regular breading.
You're only using 1 T Dijon mustard, so it's probably no big deal if it smells okay. You can grind up almonds to make your own almond meal if you don't want to buy a big bag.
This looks great! I'm a little concerned about how expensive Almond meal might be after looking on Amazon though. 😉
My bottle of dijon mustard has a best by date of like a year ago. I don't see any ingredients that look perishable on the list and it smells normal. Would you worry about the best by day on dijon mustard???
Thanks Kara! Your mom told me you guys had made it and I'm thinking it's going to inspire to make this again so I can take better photos!
Our family LOVES this recipe. My picky eaters ask for it all the time. Thanks for the recipe!
Ross that sounds like a good idea. The difference with almond meal is that it could be eaten for phase one, but your idea would be great for phase 2 or 3.
I like to use Low Carb flour Tortillas for my breading needs. It's something I figured out myself. I put some tortillas in a food processor until they're finely chopped, you know, like bread crumbs. I guess you could toast them if you wanted to. I've been quite satisfied with the way they work.
Britney, hazelnut flour sounds awesome for this recipe. The savoy cabbage recipe looks good too, thanks for sharing that! Goad you enjoyed it!
We loved this dish! I made it with Bob's hazelnut flour I had on hand. It tasted great. I served it with sauteed Savoy cabbage as seen here
Thanks for your great blog!
Babs, glad to hear it was a hit and also good to know you can make this without the almond meal as well.
This was a big hit today Kalyn. I used what I had on hand for Sunday dinner, 2 pork tenderloins, sliced diagonally and lightly pounded and added in a few sliced cremini mushrooms. Upped the sauce ingredients proportionally. Didn't have the almond meal but my family loved this and my 5 yr old grandson asked for more meat and sauce and he's very picky! Thank you