I always make Randy a special meal for Father’s Day.  I’m happy to report that my intentions this year turned out much better than my birthday breakfast intentions described here, thank goodness.

I find it so funny that my family still kind of takes a steeling breath before some of my meals.  It’s as if they sit there in anticipation, equal parts fear and excitement surging through their bodies.  Once they take their first bite, however, there usually is an appreciative moan of relief that it isn’t something they will have to gag through.  Or starve:)  *Funny story: When Keilie was four years old, she decided that she didn’t like rice.  When she discovered that there was rice hidden in a meal that seconds before she said was her “number one favorite dinner,” she proclaimed that she wasn’t going to eat the rest of it.  I told her that she was making the choice not to eat dinner, that her belly was going to hurt, and that she was going to regret her decision to go hungry.  “That’s OK, I like to starve.”  Oh, the defiant, determined face she gave us!  She has since learned to tolerate rice.*

In anticipation for a day of pampering my Mister, I asked Randy for a suggestion of something he’d like.  His request: Pork Chops.  Knowing that my kids LOVED the Baked Parmesan Crusted Chicken I decided to try something similar with his request, keeping with our Keto recipe additions to as many meals as possible.  I am so happy to find that every single Keto recipe I’ve tried and made has been freaking delicious.  Seriously, they have all been SUPER easy, too.  Sometimes I think the word “Keto” can be a bit daunting simply because it is associated with the word “diet,” but everything about it has been simple thus far.  Aside from giving up my carbohydrates, the preparations and execution for the meals and snacks has been a snap!  Especially when I learned how-to cook frozen chicken in the Instant Pot for the Keto Chicken Salad, and how-to bake bacon in the oven for the Keto Bacon Chips!

So, without further ado, I give you Randy’s Father’s Day Herb-Crusted Pork Chops!

INGREDIENTS

  • 6 boneless center-cut pork chops
  • 2 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup refined avocado oil or melted coconut oil, divided, for the pan

DRY HERB COATING

  • 3 ounces pork dust or ground pork rinds
  • 1 teaspoon dried parsley
  • 1 teaspoon dried ground sage
  • 1/2 teaspoon dried marjoram or oregano leaves
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 teaspoon dried thyme leaves

WET COATING

  • 2 large eggs

INSTRUCTIONS

Season the chops on both sides with the salt and pepper.  Set aside.

Pour 1/4 cup of the oil into a large frying pan and set over medium heat.  While the oil is heating, prepare the coatings.

Combine the ingredients for the dry herb coating in a shallow dish.  Crack the eggs into a medium-sized bowl and whisk them.

Dip a chop into the whisked eggs, allowing the excess to drip off.  Then place the wet chop in the dry herby coating and turn it to coat, shaking off the excess.  Transfer the coated chop to the preheated pan and repeat with 2 more chops.  Cook the chops for 5 to 6 minutes per side, until the internal temperature reaches 165 degrees F. Transfer the cooked chops to a clean plate and cover to keep warm.

Discard the used oil and wipe the pork rind pieces from the pan.  Pour the remaining 1/4 cup of oil into the pan.  Coat and cook the remaining 3 chops in the same manner.

Sprinkle the fried chops with chopped parsley, if desired, and serve.

5 from 2 votes
Keto Herb-Crusted Pork Chops
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
Course: dinner
Servings6 Servings
What You Need
  • 6 boneless center-cut pork chops
  • 2 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup refined avocado oil or melted coconut oil, divided, for the pan
DRY HERB COATING
  • 3 ounces pork dust or ground port rinds
  • 1 tsp. dried parsley
  • 1 tsp. dried ground sage
  • 1/2 tsp. dried marjoram or oregano leaves
  • 1/2 tsp. dried rosemary leaves
  • 1/2 tsp. dried thyme leaves
WET COATING
  • 2 large eggs
Instructions
  1. Season the chops on both sides with the salt and pepper and set aside.

  2. Pour 1/4 cup of the oil into a large frying pan and set over medium heat.  While the oil is heating, prepare the coatings.

  3. Combine the ingredients for the dry herb coating in a shallow dish.  Crack the eggs into a medium-sized bowl and whisk them.

  4. Dip a chop into the whisked eggs, allowing the excess to drip off.  Then place the wet chop in the dry herb coating and turn it to coat, shaking off the excess.  Transfer the coated chop to the preheated pan and repeat with 2 more chops.  Cook the chops for 5 to 6 minutes per side, until the internal temperature reaches 165 degrees F.  Transfer the cooked chops to a clean plate.

  5. Discard the used oil and wipe the pork rind pieces from the pan.  Pour the remaining 1/4 cup oil into the pan.  Coat and cook the remaining 3 chops in the same manner.

  6. Sprinkle the fried chops with chopped parsley, if desired, and serve.

SERVE WITH A SLATHER OF KETO MAYONNAISE

INGREDIENTS

  • 1 large egg
  • 2 large egg yolks
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. plus 1 tsp. apple cider vinegar
  • 1 tsp. Dijon mustard
  • 1/4 tsp. sea salt
  • 1/8 tsp. ground black pepper
  • 1 cup light-tasting oil such as refined avocado oil, refined olive oil, or unrefined canola oil

INSTRUCTIONS

Place all ingredients except the oil into a countertop blender.  Mix just enough to combine.  With the blender running on medium speed, slowly drizzle in the oil, taking at least 2 minutes to add all the oil.  After all the oil has been added, continue to blend until the mixture is the consistency of mayonnaise.

Keto Creamy Mayonnaise
Prep Time
5 mins
What You Need
  • 1 large egg
  • large egg yolks
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp+ 1 tsp. apple cider vinegar
  • 1 tsp. Dijon mustard
  • 1/4 tsp. sea salt
  • 1/8 tsp. ground black pepper
  • 1 cup light-tasting oil such as refined avocado oil, refined olive oil, or unrefined canola oil
Instructions
  1. Place all ingredients except the oil into a countertop blender.  Mix just enough to combine.  With the blender running on medium speed, slowly drizzle in the oil, taking at least 2 minutes to add all the oil.  After all the oil has been added, continue to blend until the mixture is the consistency of mayonnaise.

PAIRS PERFECTLY WITH THIS CHOPPED SALAD

INGREDIENTS

  • 2 cups sliced radishes
  • 3 green onions, sliced
  • 1 bunch cilantro, chopped
  • 1/4 cup chopped fresh mint
  • 1 large zucchini, diced
  • 1/4 cup refined avocado oil or extra-virgin olive oil
  • Juice of 2 limes
  • 1/4 tsp. sea salt
  • 2 drops liquid stevia

INSTRUCTIONS

Place all the ingredients in a large bowl and toss to combine.

Keto Chopped Salad
Prep Time
10 mins
Servings6 Servings
What You Need
  • 2 Cups slived radishes
  • 3 green onions, sliced
  • 1 bunch cilantro, chopped
  • 1/4 cup chopped fresh mint
  • 1 large zucchini, diced
  • 1/4 cup refined avocado oil or extra-virgin olive oil
  • Juice of 2 limes
  • 1/4 tsp. sea salt
  • drops liquid Stevia
Instructions
  1. Place all the ingredients in a large bowl.  Toss to combine.

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