Easy Baked Pork Chops Recipe for People with Diabetes
A quick and easy, low carb main dish that is crunchy on the outside and tender on the outside.
Equipment
- 1 9x13 baking sheet
- 2 shallow bowls
- measuring spoons and cups
Ingredients
- 4 boneless pork chops 1 inch thick
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 egg
- 2/3 c. panko bread crumbs unseasoned
- 2 tsp. dried parsley flakes
- 1 tsp. Italian seasoning
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- olive oil spray optional
Instructions
- Preheat the oven to 425℉. Foil and grease a baking sheet and set aside.
- Season both sides of the pork chops with the salt and pepper.
- Lightly beat the egg in a shallow bowl.Combine the panko, parsley, Italian seasoning, paprika, garlic powder, and onion powder in another shallow bowl. Mix to combine.
- One at a time, coat each pork chop on all sides with the egg, and then press it into the panko mixture. Fully coat on all sides. Place the covered pork chops on the baking sheet.
- Once all four chops are covered, sprinkle any remaining panko mixture on the tops of the pork chops and pat down gently. Lightly spray with olive oil to help the coating brown as it cooks.
- Bake in the preheated oven for 15 minutes, until fully cooked (145℉ for pork). Remove from the oven and allow to rest for about 5 minutes before slicing and serving.
Notes
YIELD:
4 servings SERVING SIZE:
1 pork chop NUTRITION PER SERVING:
Calories 300, Total Fat 10g, Saturated Fat 3g, Sodium 350mg, Cholesterol 115mg, Total Carbohydrates 9g, Dietary Fiber 0.5g, Net Carbohydrates 8.5g, Total Sugars 1g, Protein 38g
4 servings SERVING SIZE:
1 pork chop NUTRITION PER SERVING:
Calories 300, Total Fat 10g, Saturated Fat 3g, Sodium 350mg, Cholesterol 115mg, Total Carbohydrates 9g, Dietary Fiber 0.5g, Net Carbohydrates 8.5g, Total Sugars 1g, Protein 38g