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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!

Course Main Course
Cuisine Italian
Keyword butter, lemon, low carb, pork chops, Romano
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 311 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • salt & pepper to taste
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • ¾ cup almond flour
  • 12 pork chops, very thin cut, boneless
  • 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

  1. Preheat oven to 350F.
  2. Make sure your pork chops are thin and if necessary pound with a meat tenderizer to make thinner. Mine were about ¼ inch thick.
  3. Sprinkle salt and pepper over your chops.
  4. Put your almond flour in a large shallow bowl or dish. Dredge your pork chops in and coat each side.
  5. Heat a large sauté pan to medium high. Add 2 Tablespoons of olive oil and 1 Tablespoon of butter and heat until sizzling.
  6. In a separate large shallow bowl or dish, beat the eggs and then add the water and Romano cheese. Mix together.
  7. Dip the pork chops in the egg mixture.
  8. Add the cutlets to the pan and cook until browned on both sides. Move to an oven safe dish.
  9. Continue in batches until all the cutlets are done.
  10. Bake for 10 minutes to make sure they are done all the way through. If they are thin you may not need to do this.
  11. 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.
  12. Sprinkle with fresh parsley and serve with extra lemon wedges.