If you're following a low carb or keto diet, this is a pan fried pork chop recipe you don't want to miss! Pull out your favorite cast iron skillet, because we have some tender and crispy pork chops to make. 😉 They get smothered with an extremely flavorful and creamy Southern style gravy. You won't be able to get enough of these!
We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you'd like to get right into it. This recipe is also available as a Google Web Story here!
For the Pork Chops:
- Boneless pork chops - Anything you prefer. We usually get more of a cutlet style, (about ½ an inch thick) so they fry up quick. You might not use as much breading if you use thicker pork chops (about ¾ inch thick) however, so keep this in mind, along with a slightly longer cooking time.
- Eggs & heavy whipping cream - To make the egg wash before dipping the chops in the breading.
- Pork rind crumbs - Also known as crushed pork rinds, or pork panko. You can buy them pre-made or make them really quickly by crushing your own. This works better than almond flour (in our opinion) because it has a higher heat tolerance than almond flour. Almond flour would be a 1:1 swap if you prefer, but just be aware that it will burn quicker.
- Seasonings - A mixture of kosher salt, black pepper, cayenne pepper, smoked paprika, garlic powder, onion powder, and dried parsley are used to make these pork panko breaded pork chops so dang flavorful. You can of course leave out whatever doesn't suit your preferences.
- Avocado oil - Avocado oil has a high smoke point, so it works great here. It also has a neutral flavor, making it perfect for frying keto pork chops.
For the Southern Gravy:
- Butter & leftover pan drippings - The base of the gravy, with a little extra butter added for creaminess.
- Garlic & onion- You could substitute for garlic and onion powder if you prefer.
- Heavy cream & chicken broth - To create the creamy and flavorful base of the gravy.
- Worcestershire sauce - So flavorful, technically optional, but you want it, trust us!
- Dry Seasonings - A little salt and pepper, plus a kick of cayenne (if you like spice) and a little smoked paprika for smokiness.
- Xanthan gum - Optional, to thicken the sauce if needed. Add really slowly, a little goes a long way.
- Fresh parsley - For garnish!
How to Make Keto Fried Pork Chops with Gravy:
Dredge with Egg Wash:
Preheat your oil over medium-low heat until it reaches 350°F.
Season your pork chops generously with salt and pepper. Mix together the heavy whipping cream and the eggs, then dredge the pork chops to coat them.
Bread, Then Fry:
Mix together pork rind panko and seasonings, then coat both sides really well with the pork rind crumb breading, pressing it into the pork rinds and shaking to remove excess.
Fry the pork chops for 3-5 minutes per side, working in batches to avoid overcrowding the pan. (This will cause the temperature to drop too much, and the pork chops will get soggy). You want your pork chops to reach an internal temperature of 145°F to make sure they're safe to eat.
*Tip: Allow the chops to rest on a drying rack with paper towel underneath to catch any extra grease after frying.
Make the Gravy:
Drain all but a couple of tablespoons of reserved grease from the pork chops to start the gravy. Add butter, followed by the onion and a pinch of salt to soften the onions. Cook until onions are soft and translucent, then add garlic and cook until fragrant, about 30 seconds.
Pour in the heavy whipping cream and Worcestershire sauce, whisking non-stop to combine.
Pour in the chicken broth slowly to thin, and season to taste. Slowly add xanthan gum, whisking vigorously to combine (if using) until desired consistency is achieved. A little bit goes a long way here.
Smother the pork chops with the gravy, garnish with fresh parsley, then dig in!
Store in any remaining pork chops in the fridge in an airtight container for up to 4 days.
Tips For The Best Keto Pork Chop Recipe:
- Using a quick read digital thermometer to monitor the inside temperature of the pork chops will hope avoid the chops being over or undercooked.
- To maintain juicy and moist pork, avoid overcooking.
- Always keep your oil between 350°F - 375°F when frying. If the heat drops too low, your pork chops breading will become soggy. If the oil gets too hot, you will burn the pork chops.
Yes, we think so, although we haven't tried it ourselves!
If you plan to use an air fryer, we imagine that you would follow the same steps for dredging and breading, then place in the air fryer for roughly 15-20 minutes at 375°F until you reach an internal temperature of 145°F.
If you try this method, send us a note or leave a comment to let us know how it works!
Yes, they can if you prefer. To make this recipe paleo friendly and dairy free, try substituting coconut cream for heavy whipping cream, and use olive oil in place of butter.
More Keto & Low Carb Recipes To Try:
- Keto Eggplant Milanese
- Cast Iron Cheesy Meatballs
- Salisbury Steak with Mushroom Gravy
- Keto Southern Baked Mac & Cheese
- Keto Fried Pickles
Need more ideas? Be sure to check out this massive list of over 85+ low carb and keto friendly recipes on our site!
Shop This Recipe:
Want to get supplies for this recipe or shop our keto kitchen or pantry? We've linked our favorites above and right here in our Amazon Store!
A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going!
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later. We love sharing your versions of our creations over on Instagram @afullliving!
If you could please leave a comment and/or a rating if you loved this recipe, we would be forever grateful! (Ratings helps users find our recipes, since users say that they like them!)
Thanks for stopping by! Be sure to subscribe to our email newsletter so you're the first to know about new recipes we post on our blog.
Until Next Time,
Briana & Chamere
Keto Fried Pork Chops with Southern Gravy
For the egg wash:
- 2 whole eggs
- 4 ounces heavy whipping cream
For the pork chops:
- 1.5 pounds boneless pork chop cutlets (this will be about 8 chops, ½ inch thick)
- 6 ounces pork panko (crushed pork rinds)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (could use regular paprika)
- ½ teaspoon dried parsley (optional)
- ¼ teaspoon cayenne (optional)
- avocado oil for frying
For the gravy:
- 2 tablespoons reserved grease from frying chops
- 4 tablespoons unsalted butter
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
- 4 ounces chicken broth (or vegetable broth)
- ½ teaspoon pepper
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper (optional)
- 6 ounces heavy whipping cream
- 1 tablespoon Worcestershire sauce
- ⅛ teaspoon xanthan gum (optional)
- Fresh parsley for garnish
- Preheat your oil over medium-low heat until it reaches 350°F. Season your pork chops generously with salt and pepper. Mix together the heavy whipping cream and the eggs, then dredge the pork chops to coat them.
- Mix together pork rind panko and seasonings, then coat both sides really well with the pork rind crumb breading, pressing it into the pork rinds and shaking to remove excess.
- Fry the pork chops for 3-5 minutes per side, working in batches to avoid overcrowding the pan. Cook until the pork chops are golden brown and the internal temperature reaches 145°F. Set on a cooling rack with paper towels underneath to catch extra grease.
- Drain all but a couple of tablespoons of reserved grease from the pork chops to start the gravy. Add butter, followed by the onion and a pinch of salt to soften the onions. Cook until onions are soft and translucent, then add garlic and cook until fragrant, about 30 seconds.
- Pour in the heavy whipping cream, chicken broth, Worcestershire sauce and season to taste with cayenne, smoked paprika, black pepper, and salt. Sprinkle in xanthan gum to thicken if desired, whisking vigorously. Smother the pork chops with the gravy, garnish with fresh parsley, then dig in!
- Store in any remaining pork chops in the fridge in an airtight container for up to 4 days.
- Avocado oil/frying oil is not included in the nutrition facts because it is impossible to know how much you will need to use, just depending on the size of your skillet. You need to use enough oil to cover the bottom of the pan about ½ an inch. There's also no way to know how much oil your pork chops will absorb.
- You can substitute garlic and onion for about 1 teaspoon each of garlic and onion powder if you prefer.
- We use pork cutlets since we prefer a thinner cut, but you can use a thicker cut. The only difference you will notice will be the cooking time (you will need to cook the thicker chops a bit longer) & the amount of breading you will use (you'll use less breading with thicker chops).