If you’re looking for a bold, satisfying dinner that’s low on carbs but high on flavor, look no further than these Keto Cotija-Crusted Pork Loin Chops. Cotija cheese—often referred to as the Mexican cousin of Parmesan—brings a salty, tangy richness to the table that transforms a simple pork chop into something truly crave-worthy.
These chops start with a punchy seasoning blend that lays the foundation for flavor. From there, they’re coated generously in finely grated Cotija, which fries up into a perfectly golden, crispy crust. The result? Juicy, tender pork with a crunchy outer layer that delivers on both texture and taste.
The best part? They’re completely keto-friendly. No breadcrumbs, no flour—just savory goodness that fits into your low-carb lifestyle without missing a beat.
Whether you’re planning a weeknight dinner or hosting friends for a casual get-together, this dish is sure to steal the spotlight.
Wine Pairings
To elevate your meal even further, try pairing these pork loin chops with one of the following wines:
- Chardonnay (Unoaked or Lightly Oaked): The creamy texture and subtle acidity of a Chardonnay balances the salty kick of the Cotija and the richness of the pork beautifully.
- Tempranillo: A medium-bodied Spanish red with earthy undertones and soft tannins, Tempranillo complements the bold flavors without overwhelming the dish.
- Rosé of Grenache: If you want something refreshing, a dry Grenache rosé offers bright acidity and berry notes that contrast nicely with the savory crust.
- Sauvignon Blanc: For a crisper, zestier option, go with Sauvignon Blanc. Its herbal, citrus notes offer a clean counterpoint to the dish’s rich, cheesy coating.
Pro Tip: Serve the chops with a simple side—like roasted broccoli, cauliflower mash, or a tangy cabbage slaw—to keep the focus on that crispy Cotija crust.
These Cotija-Crusted Pork Loin Chops might just become your new go-to dinner. Easy to make, packed with protein, and exploding with flavor—what more could you want?
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 onto 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 or on aluminum foil. 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!
If you like this recipe, you may also like the following recipes:
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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