I normally do not choose to make pork chops because they are finicky and tend to be dried out if you do not watch them carefully!

Not when you coat them and bake them on a rack! The rack allows for the heat to get around the entire pork chop and not sit and get soggy!

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Print Recipe

Low Carb Pork Loin Chops

Make juicy pork chops that you will fall in love with when you bake them in this manner! I use my rimmed baking sheet, a.k.a. jelly roll pan, and my cookie cooling rack in this recipe.

Course

Main Dish

Cuisine

American

Keyword

almond flour, baked, baked pork chop, dairy free, dinner, pork, sheet pan dinner

Prep Time

20

Cook Time

25

Servings

Ingredients

• 2.5 lbs qty. 3 - 5 pork loin chops
• 1 cup almond flour
• 2 tsp salt
• 1 tsp paprika
• 1/2 tsp parsley
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp ground sage
• 2 large eggs; whisked

Course Main Dish Cuisine American Keyword almond flour, baked, baked pork chop, dairy free, dinner, pork, sheet pan dinner Prep Time 20 Cook Time 25 Servings Ingredients 2.5 lbs qty. 3 - 5 pork loin chops 1 cup almond flour 2 tsp salt 1 tsp paprika 1/2 tsp parsley 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp ground black pepper 1/2 tsp ground sage 2 large eggs; whisked

Instructions

1. Preheat oven to 350F
2. Prepare your rimmed baking sheet with a cooling rack and set aside.
3. Dry pork chops with a paper towel on both sides. Put all dry ingredients into a large Ziploc bag, set aside.
4. Put eggs into a shallow bowl. Set up an assembly line. Chops, egg, then coating mixture.
5. Take each pork chop one by one and dip in egg, then drop in coating bag, shake, then place onto the prepared baking pan laying flat.
6. Continue until all are coated. Make sure they are not touching one another in the pan to ensure even cooking.
7. Bake at 350F for 25 to 28 minutes. Let the shops rest for at least 8 minutes to ensure juiciness.

   
8. Store leftovers in a sealed container. Reheat in a covered skillet for 8 minutes.

Recipe Notes

Make sure you get fine ground almond flour and NOT almond meal.