Cotija cheese, a Mexican version of Parmesan cheese, has a similar texture but a unique, bold flavor that takes these pork loin chops to the next level. These Keto Cotija Crusted Pork Loin Chops start with a flavorful seasoning, followed by a crispy Cotija coating that creates the perfect golden crust when fried. The result? Juicy, tender pork chops with an irresistible crunch—without the carbs! Serve them up for a delicious, protein-packed meal that will become a regular meal for dinner time!
Ingredients
4 center cut, pork loin chops
1/4 tsp red pepper flakes
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Mexican oregano
Salt and pepper to taste
2 cups cotija cheese
1/4+ cup vegetable oil or extra virgin olive oil
Pico de Gallo, prepared or homemade
Instructions
Heat the oven to 375 degrees. Season the pork chops with red pepper flakes, chili powder, cumin, Mexican oregano, salt and pepper on both sides.
Pour the cotija cheese into a plate. Dredge the pork chops in the cotija until coated on both sides.
Heat the oil in a skillet. Fry the chops in the oil until lightly golden brown on each side.
Place the chops on a wire rack fitted into a baking sheet. Bake the chops until the inner temperature reaches about 145 degrees.
Serve with fresh Pico de Gallo draped over the top. These are so delicious and easy to make!
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Keto Cotija-Crusted Pork Loin Chops
Equipment
- Measuring spoons
- 1 measuring cup
- 1 shallow dish or pie plate
- 1 skillet
- 1 tongs or spatula
- 1 Wire rack
- 1 baking sheet
Ingredients
- 4 center cut pork loin chops
- 1/4 tsp red pepper flakes
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. Mexican oregano
- Salt and pepper to taste
- 2 cups cotija cheese
- 1/4 cup (Plus more if needed) vegetable oil or extra virgin olive oil
- Pico de Gallo prepared or homemade
Instructions
- Season the pork chops with red pepper flakes, chili powder, cumin, Mexican oregano, salt and pepper on both sides.
- Pour the cotija cheese into a plate.
- Dredge the pork chops in the cotija until coated on both sides.
- Heat the oil in a skillet.
- Fry the chops in the oil until lightly golden brown on each side.
- Place the chops on a wire rack fitted into a baking sheet.
- Bake the chops until the inner temperature reaches about 145 degrees.
- Serve with fresh Pico de Gallo draped over the top.
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