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Keto Dinner

Simple Baked Pork Chops

These keto pork chops have saved many busy weeknights in my kitchen. The buttery mayo layer seals in moisture while a sharp cheddar crown adds just the right crunch. With a handful of pantry staples, dinner comes together in under an hour. It’s comfort food that keeps carbs low and smiles high. This recipe is a reliable go-to when I need something substantial without fuss.

15 min Prep time 35 min Cook time 50 min Total time 4 Servings 370 Calories
Simple Baked Pork Chops

Ingredients

  • boneless pork chops
  • teaspoon seasoned salt
  • teaspoon garlic powder
  • teaspoon dried parsley
  • teaspoons butter, softened
  • teaspoons mayonnaise
  • cup shredded sharp Cheddar cheese

Instructions

  1. Step 1

    I start by preheating my oven to 350°F and lightly greasing a baking dish. Pat the pork chops dry with a paper towel—this helps the toppings stick better. Place them in the dish, giving each a little room. Now for the creamy seal: spread a teaspoon of softened butter over every chop, then follow with a teaspoon of mayonnaise. I find the mayo not only adds richness but also locks in juices beautifully. Next, combine the seasoned salt, garlic powder, and dried parsley in a small bowl

  2. Step 2

    sprinkle this blend evenly over the chops. Don’t forget the edges! Finally, crown each piece with a generous ¼ cup of shredded sharp cheddar. I like to pack it gently so it melts into a chewy, golden cap. Slide the dish into the oven and bake for about 35 minutes. You’ll know they’re done when the internal temperature reaches 160°F and the cheese is bubbly with browned spots. Let them rest a few minutes before serving—this keeps all those savory drippings right where they belong.

Chef's Tip

I always grate my own cheddar from a block instead of using pre-shredded. The packaged kind contains starches that can hinder melting and affect the silky texture. It takes a moment longer, but the creamy, pull-apart cheese layer is absolutely worth the extra step.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a 300°F oven for 10 minutes to keep the cheese topping crisp.

Variation Tips

Swap sharp cheddar for smoked gouda to add deep, savory notes. For a spicier kick, add a pinch of cayenne to the seasoning blend and serve with roasted Brussels sprouts on the side.

Frequently Asked Questions