KETO INSTANT POT RECIPE: Parmesan and Pork Rind Crusted Pork Chops

I often make pork chops for my daughter—they’re affordable, cook quickly, and are delicious when given a little love. Crushed pork rinds are an excellent replacement for bread crumbs, and they make a killer crust. These chops are super satisfying and are high in calories, so they’re a good option. I like to serve them with a simple salad of arugula or mixed greens drizzled with olive oil and lemon juice.

Parmesan and Pork Rind Crusted Pork Chops

2 boneless pork loin chops, about 1 inch thick
1∕₄ teaspoon fine Himalayan pink salt
1∕₄ teaspoon black pepper
2∕₃ cup finely crushed pork rinds
1 1∕₂ teaspoons Italian seasoning
1 large egg
3 tablespoons almond flour
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 teaspoon lemon zest
1 teaspoon dried parsley

Season the pork chops on both sides with pink salt and pepper. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Set the chops on the trivet.
Secure the lid on the pot and close the pressure-release valve. Select MANUAL and set the pot to HIGH pressure for 5 minutes. At the end of the cooking time, quick release the pressure. Remove the chops and trivet from the pot. Discard any remaining water and wipe out the pot.
In a shallow dish or pie plate, combine the crushed pork rinds and Italian seasoning. In a second shallow dish, whisk together the egg and 1 tablespoon water. Place the almond flour in a third shallow dish. Coat both sides of each chop in the almond flour, then the egg mixture, and finally the pork rind mixture.
Select SAUTÉ on the Instant Pot. When the pot is hot, add the oil. When the oil is hot, add the chops and cook on both sides until browned, about 5 minutes. Select CANCEL.
Meanwhile, in a small bowl combine the Parmesan, lemon zest, and parsley. 6. Sprinkle the hot chops with the Parmesan mixture to serve.

Serves: 2

Active prep time: 15 minutes

Cook time: 5 minutes

Per serving: Calories: 653, Total Fat: 37 g, Protein: 74 g, Total Carbs: 4 g, Fiber: 2 g, Erythritol: 0 g, Net Carbs: 2 g