Almond Crusted Pork Chops

Steph Wagner

May 2, 2019

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Almond Crusted Pork Chops

Pork chops coated with parmesan cheese, dijon mustard and chopped almonds with steamed carrots

Almond Crusted Pork Chops: pork coated in dijon mustard, parmesan cheese and chopped almonds


Swapping breadcrumbs for cheese

I have always love the trick of using grated parmesan cheese in place of breadcrumbs…it’s so genius! This is the main feature of these Almond Crusted Pork Chops.

Whether it’s meatballs, meatloaf or coating for a “breaded” meat like these chicken nuggets or this Almond Crusted Pork Chop, it’s a simple and yummy way to cut some carbs.

Solid protein after weight loss surgery

One of the best tricks there is to get the most out of your pouch is to focus on meat that is solid like these pork chops. Chicken, beef or pork have more density to them which means they stay in your pouch longer, fill you up on a smaller portion, and keep your hunger controlled for longer.

Compared to softer protein likes yogurt, eggs, cheese or beans (even flakey fish) which are great protein sources but leave you hungry faster. Having a great list of protein entrees like this one is key to success!

Note: if you struggle to tolerate solid protein, be sure and focus on bites the size of a black bean and take 20 minutes to eat your meal. But no longer than 30 minutes to prevent grazing. 

For more tips on how to get the most out of your surgery, sign up for emails and watch my free video series “Get the Most Out of Weight Loss Surgery!”

Other recipes using parmesan cheese instead of breadcrumbs

WLS Friendly Chicken Nuggets! No bread - low carb and high protein. Estimated 33 grams of protein per serving and 1 gram of carbs. Find out the secret ingredient! #wlsrecipes #gastricsleeverecipes #gastricbypassrecipes #vsg #rny #dsBruschetta Baked Pork Chops // Food Coach MeMini Zucchini Meatloaf. Low carb and packed with flavor! Very moist too!
Pork chops coated with parmesan cheese, dijon mustard and chopped almonds with steamed carrots

Almond Crusted Pork Chops

Course: Main Dish
Cuisine: American, Oven Baked
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 287kcal
Author: Steph Wagner
Cost: $1.75 per serving
Pork chops coated in dijon mustard, parmesan cheese and chopped almonds for a quick and easy, bariatric friendly protein dish.
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  • 4 (3-4 ounce) boneless pork chops
  • 1/4 cup dijon mustard
  • 1/2 cup grated reduced fat parmesan cheese
  • 1/2 cup almonds chopped finely


  • Heat oven to 400F. Line a baking sheet in foil.
  • Lay out three plates. To each plate add each of the remaining ingredients: dijon mustard, parmesan cheese, chopped almonds.
  • Working with one pork chop at a time, place a layer of mustard, then press into grated cheese and then a layer of chopped almonds. Place on baking sheet. Place 4 pork chops in the oven.
  • Bake for approximately 13 minutes. Check for an internal temperature of 140-145 to prevent overcooking. Serve with a non-starchy vegetable.


Notes: this recipe is higher in fat then typically recommended due to using almonds. Because nuts are a healthy fat, it is still recommended however journal your food in Baritastic and watch fat at other times of the day to balance macros.
The carbs are higher from dijon mustard- however, it is likely you aren't using all the ingredients as they don't all adhere to the pork. These nutrition values are estimates.


Serving: 3oz | Calories: 287kcal | Carbohydrates: 13g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 368mg | Potassium: 163mg | Fiber: 3g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 1mg
Nutrition Facts
Almond Crusted Pork Chops
Amount Per Serving (3 oz)
Calories 287 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 368mg16%
Potassium 163mg5%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 1g1%
Protein 28g56%
Vitamin A 108IU2%
Vitamin C 1mg1%
Calcium 195mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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