Parmesan Crusted Pork Chops with Roasted Radishes and Broccoli (low carb, gluten-free, keto, primal)


The inspiration for this recipe came from my love of all things Italian and cheesy and crunchy – basically, my love of chicken parmesan. With my blood sugar issues and desire to avoid gluten due to my autoimmune disease, traditional chicken parmesan and breading were out of the question. Fortunately, with this recipe, I don’t miss the breading one bit. In fact, it’s crispier and crunchier than any breaded dish I’ve ever had!

When I was initially diagnosed with diabetes, I felt so deprived and that certain foods or food groups were off limits. Totally devastating for someone who LOVED to eat and indulge.  My college girls can vouch for that! (let’s just say my picture may or may not have been on the wall of an infamous late night eating “spot”).

But with time, experimentation and amazing inspiration from others, I’ve found work-arounds that completely eliminate that feeling of deprivation! BONUS: this “breading” technique is one of those work-arounds that actually works better than the original, carby, gluten-y recipe. If you’re looking to lower carbs or eliminate gluten or just try something new and delicious, this is a must try!

I use this same technique for chicken parmesan (duh!), chicken tenders, fish nuggets and even mozzarella sticks – I have a junk food aficionado neighbor to vouch for the deliciousness of the mozzie sticks!

Finally, the roasted radishes in this recipe are a sleeper vegetable. Roasted and seasoned with salt, rosemary and parmesan, these radishes are about as close to roasted red potatoes as you can get. They are full of Vitamin C and and a great source of fiber . I’ve even served them at a bridal shower and the guests were none the wiser! They are crispy on the outside and soft on the inside. The perfect bite with the juicy, crispy pork chop!

Oh! and both are totally kid-approved!

Parmesan Crusted Pork Chops with Roasted Radishes and Broccoli

  • Servings: 4
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An uncomplicated meal that hits all the spots, salty, crunchy, herby and a sleeper veggie that subs for potato!

Pork Chop Ingredients

  • 4 – 1 inch thick pork chops, boneless
  • 1 bag (64g) chicharrones (pork rinds), ground
  • 1/2 c. grated parmesan cheese (almond flour if dairy free; omit if dairy and almond free)
  •  1 tsp. dried rosemary
  • 1/2 tsp. garlic powder
  • 2 tsp. salt
  • 1 egg, whisked
  • zest of 1 lemon
  • 1 tbsp. water


  • 1 lb of radishes, quartered
  • 1 lb of broccoli florets
  • 1 tsp. dried rosemary
  • 1/2 tsp. salt
  • 3 tbsp. grated parmesan cheese,  (nutritional yeast if dairy free)
  • 2 tbsp avocado oil


  1. PLAN AHEAD: 1) chop vegetables and spread on sheet pans and refrigerate.  2) grind chicharrones, place in shallow bowl/dish and cover. 3) if you’re going to be crunched for time later in the day, complete steps 5-9 and place pork chops on plate, cover and refrigerate until ready to cook!
  2. Preheat oven to 400 degrees. Line a rimmed sheet pan with parchment paper.
  3. Toss broccoli with oil, salt and half of the cheese and spread on sheet pan.
  4. Toss radishes with rosemary, salt, oil and remaining cheese and spread on separate sheet pan (or put broccoli on half and radishes on other half. Bake vegetables for 25 minutes (tossing halfway through) or until tender and browned.
  5. Grind chicharrones/pork rinds in food processor or in bag by smashing/rolling with a rolling pin, wine bottle, or meat tenderizer. The goal is to get the them to resemble bread crumbs.
  6. In a wide dish/bowl, mix ground pork rinds with parmesan cheese and dried rosemary and garlic.
  7. In another wide dish/bowl, whisk egg with lemon zest and 1bsp. water.
  8. Dredge pork chop in egg mixture, allowing extra to drip off. Then dredge into “breading” mixture, pressing firmly onto all sides of the pork chop to make sure it sticks well.
  9. Repeat for all four chops.
  10. STOP HERE cover and refrigerate if part of your Plan Ahead (PA)
  11. Heat oil in non-stick, oven safe skillet or cast iron and add pork chops (note: first test the heat of the oil with a piece of the breading. If it sizzles on contact, it’s ready!)
  12. Brown pork chop on first side and flip (about 4-5 minutes).  TIP: make sure to use a good spatula to get under the chop so the crust stays on the meat! Then transfer to oven and cook for about 7 minutes until cooked through. (if you don’t have an oven safe skillet, reduce heat and continue cooking until cooked through).

Serve with sweet potatoes for a clean carb source (microwaved is easy!) or alone or with side salad if watching carbs!

Conor ate his cut up chop like nuggets – with some ketchup! Whatever works…

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