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:
1 pork chop = 310 cals / 34.9g fat / 4.5g carbs / 1.5g fiber / 31.9g protein = 3.0g net carbs
- 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)
- 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 Servings
Amount Per Serving: Calories: 330Net Carbohydrates: 3.0g