These low carb pork chops Romano are easy to make and deliciously low carb. These thin boneless pork cutlets are breaded in a cheese & egg batter and smothered in lemon butter. So if you are looking for an easy keto pork chop recipe, this is the one! Each serving has nly 3.0g net carbs!
You might also like this low carb chicken Romano!
A while back I made some chicken romano with lemon butter and it was a big hit in our house. When I spotted some thin sliced pork chops at Aldi the other day I thought it would be so easy to make this low carb pork chops Romano with them. And I was right. It was easy peasy.
Sometimes it’s hard for me to find thinly sliced chicken breasts and it’s a little cumbersome cutting them and pounding them in to cutlets so this is much easier. So if you love chicken Romano, you will love this keto pork chop recipe.
What Kind Of Pork Chops To Use & Other Ingredients
The pork chops that I buy are very inexpensive and you get a lot for your money. They are boneless, thin cut pork loin chops from Aldi and then come in a large package.
There are about 12-15 small, thin pork chops in the package so you can freeze half of it for other recipes. (I often put them in my Instant Pot pork & sauerkraut recipe). Best of all they are ready to go as far as this recipe is concerned.
The other ingredients I used are all from Aldi and are almond flour, eggs, butter, parmesan cheese and fresh parsley. I don’t always use Romano cheese because the parmesan is just easier to find but if you have Romano cheese that would be good too.
How To Make Low Carb Pork Chops Romano
These pork chops are keto and gluten free because I use almond flour to dredge the pork cutlets and then dip it into an egg and cheese batter. This is how I do it.
- Sprinkle salt and pepper over the pork chops.
- Next dredge them in almond flour.
- Dip the pork chops in a mixture of egg and grated parmesan or romano cheese and set aside.
- Melt butter in a large saute pan and fry the pork chops then place on a platter
- Make some lemon butter in the pan and then pour over the pork chops.
Note if you are using thick pork chops you might want to bake in a 350°F oven for about 10 minutes to make sure they cooked through. Mine were very thin so they were cooked through from the frying.
I like to garnish with parsley but sometimes I put it in the egg batter. It gives it more color and parsley is an awesome herb in my book. Packed with vitamin C! Add a few lemon wedges for garnish.
Serve with extra lemon if you are like me and my hubby and love lemon in/on everything. And that’s all there is to it.
Other Keto Recipes That Use Aldi Thin Cut Pork Chops
As I mentioned above you get a lot of thin cut pork chops in the package from Aldi so I also use them in these low carb pork chop recipes. My son just loves the pork chop fries in the air fryer.
- fried pork chop strips with dipping sauces
- air fryer pork chop fries
- pork and sauerkraut
- pork chop casserole
Recipe Tips & Notes
- If you are not low carb you can make this recipe exactly the same but dredge in regular flour instead of almond flour.
- While this is called pork chops Romano, most of the time I use grated parmesan cheese because it’s easier to find. You can use either one but it must be grated.
- The boneless, thin cut pork chops from Aldi make it really easy to cook and bread but if you have thick pork chops, you will want to pound them thin. Just place in a baggie and pound with a meat mallet or heavy skillet.
- If you pork cutlets are thicker than the ones I used, even after pounding thin you may need to bake them in a 350°F for 10 minutes to make sure they are cooked through.
So if you are an avid Aldi shopper, pick up some thin cut pork chops and give this low carb pork chop recipe a try. I’m sure your family will love it. The following nutritional information is a rough estimate dependent on the size of your pork chops:
2 pork chop = 310 cals / 34.9g fat / 4.5g carbs / 1.5g fiber / 31.9g protein = 3.0g net carbs
Low Carb Pork Chops Romano
These low carb pork chops Romano are easy to make and deliciously low carb. The perfect week night dinner with only 5.3g net carbs per serving!
Ingredients
- 12 pork chops, very thin cut, boneless
- salt & pepper to taste
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- ¾ cup almond flour
- 3 eggs
- ¼ cup water
- ½ cup Romano cheese, grated
Lemon Butter Sauce
- 2 tablespoons butter
- 1 lemon, juiced
- ¼ fresh parsley chopped finely (optional)
- 1 lemon cut into wedges (optional)
Instructions
- NOTE: If your pork chops are thin like mine they should be cooked through just with the pan frying. However if they are thicker ou will want to bake them after pan frying in a 350°F oven for 10 minutes to make sure they are done all the way through.
- Make sure your pork chops are thin and if necessary pound with a meat tenderizer to make thinner. Mine were about ¼ inch thick.
- Sprinkle salt and pepper over your chops.
- Put your almond flour in a large shallow bowl or dish. Dredge your pork chops in and coat each side.
- Heat a large sauté pan to medium high. Add 2 Tablespoons of olive oil and 1 Tablespoon of butter and heat until sizzling.
- In a separate large shallow bowl or dish, beat the eggs and then add the water and Romano cheese. Mix together.
- Dip the pork chops in the egg mixture.
- Add the cutlets to the pan and cook until browned on both sides. Move to an oven safe dish.
- Continue in batches until all the cutlets are done. If you are using thicker pork chops this is where you will bake them for 10 minutes. Otherwise continue on with the sauce.
- In another sauté pan, melt 2 Tablespoons of butter and the juice of one lemon. Simmer for a minute or two and then pour over the finished cutlets.
- Sprinkle with fresh parsley and serve with extra lemon wedges.
Nutrition Information:
Yield: 6 Serving Size: 6 ServingsAmount Per Serving: Calories: 330Net Carbohydrates: 3.0g
Monique
I am a bit confused on serving size, the recipe calls for 12 chops and servings at 6, which would mean 2 chops per servings, yet you give the nutrition facts for 1 chops instead of a “serving” which would be 2 chops. Am I reading this right??? I also imputed the ingredients on MyFitnessPal for 6 servings, and the result came close as to what you show here, but that would be for 2 chops. I’m,my b0very confused, can you please clarify this.
Thanks
Denise
Hi Monique, you are absolutely right. I’ve fixed the recipe. Thank you for bringing that to my attention and I hope you like them.
Destiny
I am confused, the recipe says to preheat oven to 350 but says to cook the pork chops on the stove? Then says transfer to oven safe dish, but says nothing about placing in oven….When and how long do we put them in the oven?
Denise
Hi Destiny, sorry if that is confusing. I use very thin pork chops and once they are pan fried they are cooked through. However if you have thick pork chops you might want to cook them in the oven for 10 minutes. I need to reword the recipe but that is why I have you preheat the oven. If your chops are thin enough, they should be cooked through just by pan frying them. I hope that makes sense and please let me know if you have any other questions.
Mary Sokolowsky
What is the sodium content on these? This recipe came up with a “low sodium pork recipe” search, but I couldn’t find that info in the post. It looks so good, but my husband is on restricted sodium.
Denise
Hi Mary, I don’t ever calculate the sodium content so I don’t know why that came up in your search? I would suggest you use your favorite food tracker for a more accurate calculation. However as an estimate (if you skip the salt when you sprinkle it over the cutlets) is 277.8mg per serving according to my LoseIt app. Hope that helps a bit!
Monique
Hi, sorry for bugging in this late in the game. Just an FYI I use the MyFitnessPal page to calculate all nutrition facts. Try it, on this website page through it pasted the entire recipe so I had to delete everything except the ingredients. Sodium showed as 223g
Denise
Hi Monique. I am not really familiar with MyFitnessPal. I use LoseIt app for all my calculations. I’ve been using it for years and just want to be consistent across all my recipes.
However I find that there are so very many variations in calculations as users can input their own (often incorrect) nutritional information in all of the apps. That’s why I have a disclaimer at the end of every post stating that users should do their own calculations.
I personally think if you use the same app consistently be it MyFitnessPal or any other one, that is the best course for someone to be successful.
Hope that helps you understand my calculations. Good luck and let me know if you have any other questions.
Denise
Joyce
I made these tonight and they were delicious! Love the recipe, yes the breading came of a little but I just scraped the pieces up and put on plate. I cut way back with only 3 thin chops as I’m only one to eat them. It worked for me
Denise
Hi Joyce, so glad you liked it. I’m used to cooking a large quantity for my family and to have leftovers but I think I will keep in mind in the future to make my recipes for less servings.
Sandie
Oh my goodness, these were fantastic!! I used the thick cut pork chops but cut them in half so they would cook faster. Thanks for a delicious, easy recipe!
Denise
Hi Sandie, that’s an excellent idea about cutting the in half. I’m so glad you liked them!
Dee
Just tried to cook these and it went… horribly. Breading didn’t stick and the coating just looked like scrambled eggs instead of the breading pictured. I want to try it again, but I have no clue what went wrong, I followed these instructions to a T.
Denise
Hi Dee, I’m so sorry it didn’t work out. Here are couple pointers.
1) First of all did you use thin pork chops? This gives you a much better meat to breading ratio.
2) Make sure you use a non stick skillet if you can and make sure the pan is hot along with the oil so that the pork chops cook very quickly.
3) Don’t shake off any of the egg mixture and just add it quickly to the pan.
4) Also try not to move it at all until it’s ready to flip and then do it very gently. This is where the hot pan and non stick skillet will help.
I really hope this helps. Take a look at the pan photo in the post to see what it looks like for me. Maybe that will give you a few clues??
Denise
Hi Dee, I’ve added a video to this post that shows how I bread and fry the pork chops. You can see how thin the pork chops are, how they look when I coat them lightly in almond flour and how I dip it in the egg mixture and pan fry. Hopefully it will help you a little.
Jana
Wouldn’t you want to put the egg on before the flour? I am thinking the flour will wash off in the egg bath. I will try doing it egg first and let you know.
Denise
Hi Jana, you want the flour first because it will help keep the egg on. The romano style has a breading of egg and cheese. It’s not like your standards “bready” type breading. I hope that makes sense. So you definitely want the almond flour first. You don’t have to have too much on it. If you look at the pictures in the post you will see what I mean. Let me know if you have any other questions.
Julie Keenum
I made this and all my breading came off. It also was very bland. I had to use grated Parmesan because I couldn’t find Romano. I will try this again and see if I can do better about the breading and spices.
Denise
Hi Julie,
I’m sorry you had problems. I’ll try to add my two sense and see if anyone else pipes in.
1) I use Parmesan often and it’s just fine. As for seasoning, you can liberally salt and pepper the pork chops on both sides before doing anything else. You can add more Parmesan to the egg mixture if you want and even add some spices like onion powder garlic powder. Also to me the lemon butter sauce at the end is very important to flavor.
2) For the problem sticking I would say to first of all use thin pork chops or pound large ones so they are thin. This gives you a much better meat to breading ratio. I don’t shake off any of the egg mixture and just add to the pan. Then I don’t try to move it at all until it’s ready to flip and then I do it gently. Also try a non stick skillet so they are easier to flip over.
Hopefully those tips will help a bit or someone else will get back to you. Good luck! Denise
Nancy
My breading came off while cooking?? I used almond flour as it said
Denise
Hi Nancy, I’m sorry it didn’t work out for you. I’m not really sure but here is a post I found that might help. It suggests making sure the pork is dry before dreading and making sure there is not too much almond flour. I’m sorry I”m not much help. Next time I make it I’ll try to take special care to see if I can figure it out. Here’s the post that might help. https://www.tasteofhome.com/article/breaded-chicken-tips/
Michele
Could you use a pork cutlet? Or is that too thin?
Denise
Hi Michele, that would work fine. They taste better to me when they are thin. Good luck and I hope you like it!
Jo
That is one amazing looking pork chops, the flavors are so good! The crust looks perfect!
Natalie
Just what I needed. My boys love pork chops and I’m always lacking ideas how to prepare them. I will definitely give this recipe try. Looks and sounds delicious. Pretty easy to make too. Lovely!
Uma
My friend is looking for an keto recipes. This will be perfect for her. Your butters sauce sounds yummy.
Sara
This looks tasty. I have some pork that I need to use and I want to try this.Have you ever tried this recipe in an air fryer?
Paige
Beautiful and yummy…I absolutely love the fresh lemon in here and also the parsley…SO good. and Easy too.
Jamie
We made this for dinner and we love it! The lemon butter sauce was so tasty and simple to make!
Analida Braeger
We really enjoyed this dish! The crust was super flavorful too! Thanks so much!
Danielle
Now this is quite a rare recipe to spot. Glad I’ve found it as I have enough pork now to try this recipe out. Lots of great tips to use, too!
Charity
These pork chops look so crisp and juicy! Almond flour is such a tasty replacement for flour. I’m sure this recipe is delicious!
Veena Azmanov
Delicious and a festive treat Love your presentation.