Keto Garlic Parmesan Pork Chops

These Keto Garlic Parmesan Pork Chops are crispy on the outside, juicy on the inside, and loaded with flavor. It’s one of those easy weeknight dinners that feels a little fancy but comes together fast. If you’re low-carb or just want something super satisfying, this is your recipe.

Why I Love This Recipe

I grew up eating pork chops, but they were usually dry or bland. This recipe changed that for me — it’s the one I make when I want something comforting, a little indulgent, and still keto-friendly. The garlic and parmesan combo makes it feel like something you’d order at a steakhouse. Here’s why it’s a winner:

• It’s done in under 30 minutes
• Super juicy with a crispy crust
• Low in carbs and big on flavor
• No breading needed, just cheese and seasoning

Servings and Cook Time

Serves: 4
Cook Time: 25 minutes

Macros (Per Serving)

• Calories: 420
• Fat: 28g
• Protein: 38g
• Net Carbs: 2g

What You’ll Need

• 4 boneless pork chops (about 1-inch thick)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1/2 cup grated parmesan cheese
• 1 tablespoon chopped fresh parsley (optional for garnish)
• Lemon wedges for serving (optional)

Pro Tips

• Let your pork chops come to room temp for 15 minutes before cooking — this helps them cook evenly
• Pat them dry with paper towels so they sear nicely
• Use freshly grated parmesan — pre-shredded won’t melt the same way
• Don’t overcrowd the pan, give each chop space to get that crust
• Spoon the garlic butter on top while they rest for max flavor

Tools Required

• Cast iron or heavy-bottom skillet
• Tongs
• Small bowl
• Measuring spoons
• Garlic press or knife
• Cheese grater (if using block parmesan)

Substitutions and Variations

• Swap pork chops for boneless chicken thighs or breasts
• Use Italian seasoning instead of smoked paprika for a different flavor
• Add crushed red pepper for a little heat
• Try ghee instead of butter for a dairy-free version

Make Ahead Tips

You can season the pork chops and keep them in the fridge for up to 24 hours before cooking. Garlic butter can also be prepped a day ahead and stored in the fridge.

Cooking Instructions

Step 1: Season the Pork Chops

Pat dry 4 boneless pork chops with paper towels. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika.

Step 2: Sear the Pork Chops

Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat. Add the seasoned pork chops and sear for about 4 minutes per side, until golden brown.

Step 3: Make the Garlic Butter

Reduce heat to medium. Push the pork chops to the sides and melt 2 tablespoons unsalted butter in the center. Add 4 minced garlic cloves and stir for 30 seconds until fragrant.

Step 4: Add Parmesan

Sprinkle 1/2 cup grated parmesan cheese evenly over the pork chops. Let it melt into the butter and garlic, then spoon over the top of each chop. Cook 1 more minute.

Step 5: Rest and Garnish

Turn off heat. Let the pork chops rest in the pan for 5 minutes. Garnish with 1 tablespoon chopped parsley and serve with lemon wedges if you like.

Leftovers and Storage

Store any leftover pork chops in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven at 300°F to keep them juicy. Avoid the microwave — it dries them out.

Why This Recipe Works (Quick Science)

Parmesan has a low moisture content and high fat, so it crisps up perfectly without needing breadcrumbs. Searing locks in the juices, and finishing with garlic butter layers on flavor without carbs.

Common Mistakes

• Skipping the pat-dry step — it leads to soggy chops
• Overcooking — pork dries out fast, use a meat thermometer if needed (aim for 145°F)
• Using pre-shredded cheese — it has anti-caking agents and won’t melt or brown the same way

What to Serve With

• Garlic roasted green beans
• Cauliflower mash
• Zucchini noodles
• Simple arugula salad with lemon vinaigrette

FAQ

Can I use bone-in pork chops?
Yes, just increase the cook time by a couple minutes per side.

Can I bake instead of pan-fry?
You can, but you’ll miss out on that crispy sear. If baking, broil at the end for some browning.

Is this recipe freezer-friendly?
Cooked pork chops can be frozen, but texture is best fresh. If you freeze, thaw overnight and reheat in a skillet.

How do I know when pork is done?
Use a thermometer! Pork is safe to eat at 145°F with a 3-minute rest.