Keto Fried Pork Chops with Southern Gravy

5 from 2 votes

These juicy Keto Fried Pork Chops smothered in Southern style creamy gravy are tender, flavorful and the ultimate comfort food meal!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings: people

Calories: 574kcal

Author: Briana

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

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).