I owe this to a Kansas Farm Food Tour and my Air Fryer Pork Chops Keto recipe turns out ridiculously crispy, juicy chops that taste sinful but are actually low carb.

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I fell hard for these Air Fryer Pork Chops after a messy, eye-opening Kansas Farm Food Tour where I saw meat processing up close. I love the crunch and that salty hit, and I’m obsessed with how Keto Pork Chops still feel indulgent without carbs.

Almond flour and crushed pork rinds give a crust that snaps when you bite. The inside stays juicy, not dry or sad.

And the whole thing screams dinner that actually satisfies on weeknights. No pomp.

No pretending. Just loud, greasy, glorious pork I want on my plate.

I make it again and again for real.

Ingredients

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Pork chops: hearty main, juicy bite, bone-in adds extra flavor.
Eggs: gluey coating that helps crust stick, adds protein.
Almond flour: nutty, lower carb crunch, kind of delicate.
Crushed pork rinds: crazy crispy, adds porky crunch, guilty pleasure.
Parmesan: salty, sharp bite that browns nicely on top.
Garlic powder: cozy aroma, subtle savory push without fresh garlic fuss.
Onion powder: sweet-savory background note, keeps things balanced.
Smoked paprika: smoky warmth, gives a little barbecue vibe.
Italian seasoning: herby, familiar, ties flavors together simply.
Kosher salt: makes everything pop, don’t skimp if you want flavor.
Black pepper: mild heat, brightens the overall taste a bit.
Avocado or olive oil: helps crust brown and get crisp.
Cooking spray: quick mist for golden finish, keeps things nonstick.

Ingredient Quantities

4 pork chops, bone in or boneless, about 6 to 8 ounces each

2 large eggs, beaten

3/4 cup almond flour

1/2 cup crushed pork rinds (adds extra crunch)

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried Italian seasoning

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons avocado oil or olive oil (for brushing or misting)

Cooking spray (avocado oil or olive oil based), as needed

How to Make this

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1. Pat the 4 pork chops dry with paper towels, trim any excess fat, and if needed pound them to an even thickness about 1/2 inch so they cook evenly; season both sides with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. Crack and beat the 2 large eggs in a shallow bowl until smooth.

3. In another shallow bowl combine 3/4 cup almond flour, 1/2 cup crushed pork rinds, 1/4 cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 teaspoon dried Italian seasoning; mix well so the spices are evenly distributed.

4. Dip each pork chop into the beaten eggs, letting excess drip off, then press it into the almond flour mixture so the coating sticks; press firmly and make sure edges are covered. Repeat for all chops.

5. Preheat your air fryer to 400 F for 3 to 5 minutes. Lightly spray or brush the air fryer basket with cooking spray or a little oil so the chops don’t stick.

6. Place the pork chops in a single layer in the basket, leaving space between them so air can circulate. If needed cook in two batches.

7. Brush or mist the tops of the chops with the 2 tablespoons avocado or olive oil to help browning and crunch.

8. Air fry at 400 F for 10 to 12 minutes, flipping once halfway through and re-spraying lightly after the flip. Bone in chops may take toward the longer end of time.

9. Check doneness with an instant read thermometer inserted into the thickest part; remove when they reach 145 F. If they need more time, return to the fryer in 1 to 2 minute increments.

10. Let the chops rest 3 to 5 minutes before serving so juices redistribute. Serve hot and enjoy the crunchy, keto friendly coating.

Equipment Needed

1. Paper towels
2. Meat mallet or heavy rolling pin (for pounding)
3. Two shallow bowls or pie plates (for egg and coating)
4. Measuring cups and spoons
5. Tongs or fork (for dipping and turning)
6. Pastry brush or mister for oil
7. Air fryer with basket
8. Instant read meat thermometer
9. Small whisk or fork (to beat eggs)

FAQ

Q: Can I use frozen pork chops or do they need to be thawed first?

A: Thaw them first if you can. Frozen ones cook unevenly in an air fryer and the crust won't stick as well. If you're rushed you can cook from frozen but add time and flip more often, and expect less crunchy coating.

Q: What thickness of pork chop works best?

A: Aim for about 1 to 1 1/4 inches thick. Thinner chops dry out faster, thicker ones need a bit more time. For very thick chops use a meat thermometer so you don't overcook the outside.

Q: How do I know when the pork chops are done?

A: Use an instant read thermometer. Pull them at 145°F and let rest a few minutes — carryover heat will finish them to a safe, juicy temp. If you guess by time only, expect 10 to 14 minutes at 400°F depending on thickness.

Q: Can I make this recipe gluten free or keto?

A: Yes. The almond flour and crushed pork rinds already make it keto and gluten free. Just check your Parmesan and seasonings for any hidden starches if you're super strict.

Q: How do I get the breading to stick and stay crunchy?

A: Pat chops dry first, dip in beaten egg, press the almond flour mixture on firmly. Spray or brush a little oil on the coated chops before air frying and flip once halfway. Don't overcrowd the basket so hot air can circulate.

Q: Any tips for extra flavor or to save leftovers?

A: For more flavor add a pinch of cayenne or lemon zest to the coating. Let chops rest 5 minutes before slicing. Leftovers keep 3 to 4 days in the fridge and reheat best in the air fryer for a few minutes to bring back the crunch.

Air Fryer Pork Chops Recipe Substitutions and Variations

Almond flour: swap for 3/4 cup coconut flour (will be drier so press coating on well) or use 3/4 cup finely ground pork rinds for extra crunch.
Crushed pork rinds: use 3/4 cup panko breadcrumbs or crushed cornflakes if you dont need it keto; both give great crisp.
Grated Parmesan: use equal amount Pecorino Romano for a saltier bite or 3 tablespoons nutritional yeast for a cheesy, dairy free option.
2 large eggs: replace with 1/2 cup plain Greek yogurt thinned with 1 to 2 tablespoons water, or use 1/4 cup mayonnaise mixed with 1 tbsp water to help the coating stick.

Pro Tips

1. Pound the chops to even thickness, but not paper thin — about 1/2 inch works best. If one chop is thicker than the others it will cook slower and dry out, so even thickness = fewer surprises.

2. Press the coating on firmly and then give the coated chops a 10 minute chill in the fridge before air frying. That helps the almond flour and pork rind stick so it wont flake off when you flip them.

3. Use an instant read thermometer and trust it. Pull the chops at 145 F then let them rest 3 to 5 minutes. They keep cooking a little while resting, and resting keeps them juicy.

4. For extra crunch and color, mist or brush both sides lightly with oil right before cooking and again after the flip. If you want a thicker crust, double-coat: egg, coating, egg, coating, but be gentle so it stays even.

Air Fryer Pork Chops Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I owe this to a Kansas Farm Food Tour and my Air Fryer Pork Chops Keto recipe turns out ridiculously crispy, juicy chops that taste sinful but are actually low carb.

Servings

servings

Calories

744

kcal

Equipment: 1. Paper towels
2. Meat mallet or heavy rolling pin (for pounding)
3. Two shallow bowls or pie plates (for egg and coating)
4. Measuring cups and spoons
5. Tongs or fork (for dipping and turning)
6. Pastry brush or mister for oil
7. Air fryer with basket
8. Instant read meat thermometer
9. Small whisk or fork (to beat eggs)

Ingredients

4 pork chops, bone in or boneless, about 6 to 8 ounces each
2 large eggs, beaten
3/4 cup almond flour
1/2 cup crushed pork rinds (adds extra crunch)
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried Italian seasoning
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons avocado oil or olive oil (for brushing or misting)
Cooking spray (avocado oil or olive oil based), as needed

Directions

Pat the 4 pork chops dry with paper towels, trim any excess fat, and if needed pound them to an even thickness about 1/2 inch so they cook evenly; season both sides with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Crack and beat the 2 large eggs in a shallow bowl until smooth.
In another shallow bowl combine 3/4 cup almond flour, 1/2 cup crushed pork rinds, 1/4 cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1 teaspoon dried Italian seasoning; mix well so the spices are evenly distributed.
Dip each pork chop into the beaten eggs, letting excess drip off, then press it into the almond flour mixture so the coating sticks; press firmly and make sure edges are covered. Repeat for all chops.
Preheat your air fryer to 400 F for 3 to 5 minutes. Lightly spray or brush the air fryer basket with cooking spray or a little oil so the chops don't stick.
Place the pork chops in a single layer in the basket, leaving space between them so air can circulate. If needed cook in two batches.
Brush or mist the tops of the chops with the 2 tablespoons avocado or olive oil to help browning and crunch.
Air fry at 400 F for 10 to 12 minutes, flipping once halfway through and re-spraying lightly after the flip. Bone in chops may take toward the longer end of time.
Check doneness with an instant read thermometer inserted into the thickest part; remove when they reach 145 F. If they need more time, return to the fryer in 1 to 2 minute increments.
Let the chops rest 3 to 5 minutes before serving so juices redistribute. Serve hot and enjoy the crunchy, keto friendly coating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.