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Pork Panko'd Pork Chops

Pork chops dusted with pork rind breadcrumbs. Delicious, under 1 gram of carbohydrates, and a superior breakfast main.

This is a recipe we made using our friend and nutritionist Leanne Vogel's book The Keto Diet.

  • 2 Eggs
  • 3 oz (1 Package) Pork Panko
  • 6 Center Cut Pork Chops (We prefer bone in for the flavor.)
  • 1 tsp Salt
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 tsp Marjoram - Oregano can be substituted here
  • Fresh Parsley for Garnish
  • Coconut Oil (Can Substitute Avocado Oil)

Yield: ~6 Pork Chops

Pork Panko'd Pork Chops

Recipe courtesy of our friend: The Keto Diet

Step 1

Mix rosemary, thyme, marjoram and Pork Panko dry ingredients in a shallow bowl - this will be used for dusting the pork chops. Crack and whisk eggs in bowl to create a wet coating.

Step 2

Sprinkle chops with salt and pepper on both sides.

Step 3

Heat coconut oil under medium heat until completely liquid.

Step 4

Submerge pork chops in egg coating on both sides.

Step 5

Dunk pork chops in coating until completely covered.

Step 6

Carefully add dusted chops to heated oil.

Step 7

Fry and flip each side for 5 minutes, until internal temperature reaches 165 °F or 74 °C.

Step 8

The frying process will fill in the gaps between the dust with a golden brown color created by the egg coating.

Step 9

Garnish with parsley leaves and enjoy. The leftover egg coating can be cooked as a side.